Cauliflower With Saffron, Pepper Flakes, Plenty of Parsley and Pasta


Main dish

Cauliflower With Saffron, Pepper Flakes, Plenty of Parsley and Pasta

The cauliflower becomes golden and aromatic. As a variation, omit the cheese, and top the finished dish with 1 pound peeled, deveined Gulf shrimp that you have and sautéed with chopped garlic and parsley.

1 head cauliflower (about 11/2 pounds), broken into small florets and the core diced (about 6 cups)

Sea salt

8 ounces dried small pasta shells or other shapes

2 tablespoons olive oil, plus more for tossing pasta

1 small onion, finely diced

2 pinches saffron threads

1 large garlic clove, minced

Scant 1 teaspoon crushed red pepper flakes

1/4 cup finely chopped, lightly packed flat-leaf parsley

Grated aged cheese or crumbled feta (optional)

Bring a big pot of water to a boil over high heat. Set prepped cauliflower in a heatproof colander and place over the pot; cover and steam about 3 minutes. Taste a piece; it should be on the verge of tenderness but not quite fully cooked. Uncover and transfer the colander to the sink to drain.

Let the water return to a boil, add a generous pinch of salt and cook the pasta just until al dente.

Meanwhile, heat the oil in a wide skillet over medium heat. Cook onion and saffron about 6 minutes, stirring often, until the onion has softened. The heat will activate the saffron so that it colors and flavors the onion. Stir in garlic, red pepper flakes and a few pinches of the parsley. Add the steamed cauliflower. Toss to coat evenly. Add 1/2 cup water and cook over medium heat until cauliflower is tender, just a few minutes.

Season with salt, toss with half of the remaining parsley and keep warm.

Drain pasta and transfer it to a warmed bowl. Toss with a few tablespoons of oil and remaining parsley. Taste for salt, then spoon the cauliflower over the pasta, wiggle some of it into the pasta crevices and sprinkle with cheese. Makes 4 servings.

Source: Adapted from “Vegetable Literacy” by Deborah Madison (Ten Speed).

Per serving: 310 calories, 8 g fat, 1 g saturated fat, 0 cholesterol, 115 mg sodium, 51 g carbohydrates, 6 g fiber, 5 g sugar, 9 g protein.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category