Deborah Madison's Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta

Name: Deborah Madison's Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams cauliflower (about , broken into small florets, the core diced; 1 large clove garlic, minced; 2 Tbsps olive oil, plus more for tossing the pasta; 1 onion, finely diced; 4 Tbsps finely chopped parsley; 227 grams pasta shells, snails or other shapes; 1 teaspoon red pepper flakes; 2 pinches saffron threads; 4 servings Sea salt

Deborah Madison's Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta might be just the side dish you are searching for. This recipe serves 4. One serving contains 331 calories, 11g of protein, and 8g of fat. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up parsley, garlic, pepper flakes, and a few other things to make it today. It is a good option if you're following a dairy free diet.

Instructions

Steam the cauliflower florets and core over boiling water for about 3 minutes. Taste a piece. It should be on the verge of tenderness and not quite fully cooked. Set it aside.

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Cauliflower Florets

Water

Bring a large pot of water to a boil for the pasta.

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Pasta

Water

Equipment you will use

Pot

Heat the oil in a wide skillet over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the onion and saffron and cook, stirring frequently, until the onion is soft, 6 minutes or so. The steam will activate the saffron so that it stains and flavors the onion.

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Saffron

Onion

Add the garlic, pepper flakes, and a few pinches of the parsley, give them a stir, and then add the cauliflower. Toss the cauliflower to coat it with the seasonings, add 1/2 cup water, and cook over medium heat until the cauliflower is tender, just a few minutes. Season with salt, toss with half of the remaining parsley, and keep warm.

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Cauliflower

Seasoning

Parsley

Garlic

Pepper

Water

Salt

While the cauliflower is cooking, cook the pasta in the boiling water seasoned with salt until al dente.

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Cauliflower

Pasta

Water

Salt

Drain, transfer to a warmed bowl, and toss with a few tablespoons of oil and the remaining parsley. Taste for salt, then spoon the cauliflower over the pasta, wiggle some of it into the pasta crevices, grate the cheese on top, and serve.

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Cauliflower

Parsley

Cheese

Pasta

Salt

Cooking Oil

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Bowl

Variation with shrimp: When wild Gulf shrimp are in season, take advantage of their sweet goodness. Peel 1 pound shrimp, then sauté them over high heat in olive oil until pink and firm, after 5 minutes or so. Toss them with chopped garlic and parsley and divide them among the individual pasta plates or heap them over the top of the communal dish. Omit the cheese.

Ingredients you will need

Olive Oil