These days I seem to be spending a lot of time playing catch up and tying up loose ends.. or perhaps a better metaphor would be picking up
ALL the balls I’ve dropped the past few months. Guess my little blog shouldn’t be any different! I have a few posts that I started in February that should be finished, so I’m going to try to go back and finish them off. Try being the key word in that sentence.
One recipe that I really did want to share was a cauliflower saffron pasta I made in January. The pasta very easy with a tomato sauce with cauliflower and saffron. The recipe was adapted from Delicious Magazine. The original recipe included pine nuts and currants – I don’t like fruit in savory recipes and T. doesn’t like nuts so neither ingredient made the cut. This simple weeknight dish seemed more complicated and luxurious thanks to the addition of the saffron.
In my version of the pasta I used a bit more tomato to balance out the lacking other ingredients. It was very tasty and I’ve been thinking about it lately – partly because it was so tasty but mostly because I think it would make a great cold side for a summer BBQ. And luckily with T. away I can add in the pine nuts now. It would be a bit different but I think it could be a fresh take on a summer pasta salad that would match up well with a BBQ steak.
- 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
- Put the saffron into a small bowl, cover with 4 tbsp hot water and leave to soak.
- 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.
- 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.
- 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
- 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.
- Toss together the pasta and cauliflower and serve.
As I’m finishing off this quick little post I’m realizing I will now have back to back posts that include saffron.. No I’m not obsessed with this pricey spice I swear! However I do have a nice collection from my trip to Istanbul last September that I have been having fun experimenting with.
AND once it’s all gone it will be a good excuse to go back 😉