Pasta coi Broccoli Arriminati (Sicilian Pasta with Cauliflower, Saffron, Raisins and Pine Nuts)
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Ingredients
- 350 g dried fusilli
- 400 g cauliflower florets
- 0.125 tsp saffron strands
- 40 g sultanas
- 30 g pine nuts
- 1 onion, finely chopped
- 40 g fine dried breadcrumbs
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 589 kcal
- Protein
- 15.8 g
- Carbohydrate
- 82.5 g
- of which sugars
- 13.7 g
- Fat
- 20.7 g
- of which saturates
- 2.7 g
- Fibre
- 6.2 g
- Salt
- 0.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the cauliflower in a large pot of boiling salted water for 6 minutes until just tender, then lift out with a slotted spoon, keeping the water, and roughly chop.
- 2
Soak the saffron in 2 tablespoons of the hot cauliflower water.
- 3
Heat 2 tablespoons of the olive oil in a frying pan and fry the breadcrumbs for 3 minutes until golden and crisp, then tip out.
- 4
Heat the remaining olive oil in the same pan and soften the onion for 6 minutes, then add the cauliflower, sultanas, pine nuts and saffron liquid and cook for 5 minutes, lightly crushing some of the cauliflower.
- 5
Cook the fusilli in the cauliflower water until al dente, then drain and toss through the cauliflower mixture.
- 6
Divide between bowls and scatter over the crisp breadcrumbs to serve.
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