Cauliflower With Penne And Saffron

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• salt
• 1 lb penne rigate
• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1/4 cup golden raisin
• 1 lemon, zested
• 1 1/2 cups chicken stock
• 1 generous pinch saffron (20-24 threads)
• 1 head cauliflower, cored
• 2 tablespoons butter, cut into pieces
• 1/2 cup grated parmigiano-reggiano cheese (a couple of handfuls)
• toasted sliced almonds, thinly sliced basil leaves, and chopped flat leaf parsley, for garnish

Recipe

• 1 bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. drain, reserving 1/2 cup of the starchy cooking water.
• 2 while the pasta is working, in a large, deep skillet or a dutch oven fitted with a lid, heat the olive oil, two turns of the pan, over medium-high heat. stir in the onion and garlic for 2-3 minutes. add the raisins and lemon zest and cook for a few minutes more. stir in the stock and saffron and bring to a simmer.
• 3 in a large pot of boiling, salted water, cook the cauliflower until tender, 12-15 minutes. drain and coarsely mash with a wooden spoon or potato masher. stir in the butter to melt, then add the pasta and reserved pasta water; toss to combine. add in the cheese as you toss.
• 4 serve the penne in shallow bowls. top with the almonds, basil and parsley.