Cauliflower Pasta with Tomatoes and Saffron
Recipe type: Pasta, Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
Adapted from Delicious Magazine this pasta was inspired by the exotic flavours of Sicily. The vegetarian pasta with cauliflower, tomato and saffron recipe is a tasty delight any night of the week.
  • 1 small cauliflower, chopped into small florets
  • ½ tsp saffron strands
  • 4 tbsp extra-virgin olive oil
  • 5 garlic cloves, minced
  • ½ tsp chilli flakes
  • ¼ cup tomato paste
  • 2 cups small tube pasta, such as chifferi rigati no 33
  • 5 large plum tomatoes from a tin, roughly chopped
  • 2 tbsp chopped fresh flatleaf parsley
  1. Put the saffron into a small bowl, cover with 4 tbsp hot water and leave to soak.
  2. Heat the oil in a large, deep frying pan over a medium heat, add the cauliflower florets and fry for 5 minutes, stirring every now and then, until they are beginning to soften but haven’t coloured.
  3. Add the garlic and chilli, cook for 1 minute. Mix the tomato paste with 100ml warm water, stir into the cauliflower, cover, then cook gently for 10 minutes until the cauliflower is just tender.
  4. Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook for 7 minutes or until al dente. Set aside
  5. Add the tomatoes and saffron to the cauliflower, turn the heat up a little and cook for 3-4 minutes until the sauce thickens slightly. Season to taste, then stir in the parsley.
  6. Toss together the pasta and cauliflower and serve.
Recipe by Un Assaggio of Food, Wine, & Marriage at