- 1/8 teaspoon saffron threads
- 1 cup water
- 1 bouillon cube (chicken or vegetable)
- 1 medium head cauliflower, cleaned and cut into small florets
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 garlic cloves, finely chopped
- 1/4 teaspoon red pepper flakes
- 20 Kalamata olives, pitted and halved
- 1 tablespoon tomato paste
- Salt and freshly ground black pepper to taste
- 450g short variety pasta
- 2 tablespoons chopped flat leaf parsley
- 1/4 cup grated parmesan cheese plus 1 teaspoon
- 1/3 cup panko bread crumbs
Bring a large pot of salted water to a boil.
Add the cauliflower and cook until tender, about 7 minutes.
Place a strainer in another pot of equal size and pour cauliflower in strainer.
Use the new pot to boil your pasta.
In a mug with boiling hot water (200ml) add bouillon cube and saffron and stir well.
In a large stir fry pan or wok, warm the olive oil over medium heat.
Add onion and cook until softened 3-4 minutes.
Add garlic, olives and red pepper flakes and cook for 1 minute longer.
Add the tomato paste and stir well.
Then add the cauliflower and mix until well coated.
Season with salt and pepper and add the hot water with saffron and bouillon dissolved in it.
Cook over low heat, covered for about 5 minutes.
Add a little more water if the sauce starts to look dry.
Meanwhile, cook the pasta in the cauliflower water. When the pasta is done add it to the cauliflower with 1/4 cup of parmesan cheese and 1 1/2 tablespoons of parsley and toss well. Serve in a shallow bowl topped with toasted panko, grated cheese and chopped parsley combined.
Michael Sgrol (Colleen’s homemade cooking)