Sicilian Cauliflower Pasta with Saffron, Currants and Toasted Breadcrumbs

By Sprig Originals ✓ · cooked up in Sprig

A Palermo street-food classic reworked for the weeknight: cauliflower simmered soft in saffron-stained onion broth, tossed with bucatini, sweet currants, toasted pine nuts and a shower of crunchy garlic breadcrumbs. It tastes rich and almost buttery without a drop of dairy — the sauce body comes from cauliflower that collapses into the pasta water.

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 1/4 cups coarse dry breadcrumbs or panko
• 1 clove garlic, finely grated
• 1/4 tsp kosher salt

• 1 large pinch saffron threads (about 1/4 tsp)
• 1/4 cup hot water
• 1 medium head cauliflower (about 2 lb), cut into small florets
• 1 lb bucatini or spaghetti
• 1/3 cup extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 2 tbsp tomato paste
• 1/3 cup dried currants or golden raisins
• 1/3 cup pine nuts
• 1 1/2 tsp kosher salt, plus more for the pasta water
• 1/2 tsp freshly ground black pepper
• 1/2 cup chopped flat-leaf parsley
• 1 tbsp lemon juice

Instructions

1. Crumble the saffron threads into a small bowl, pour over 1/4 cup hot (not boiling) water, and let steep at least 15 minutes while you prep everything else — the water should turn deep gold.
2. Toast the pine nuts in a dry 12-inch skillet over medium heat, shaking often, 3 to 4 minutes, until pale gold and fragrant. Tip onto a plate immediately; they burn fast.
3. In the same skillet, warm 3 tablespoons olive oil over medium heat. Add the breadcrumbs and cook, stirring almost constantly, 4 to 5 minutes, until deep golden and crisp. Off the heat, stir in the grated garlic and 1/4 teaspoon salt; the residual heat cooks the garlic. Scrape onto a plate to stop the cooking.
4. Bring 5 quarts of water to a rolling boil in a large pot and salt it heavily (about 2 tablespoons). Drop in the cauliflower florets and boil 5 minutes, until a paring knife slides in with slight resistance. Lift the florets out with a spider or slotted spoon into a bowl. Keep the water at a boil for the pasta.
5. Wipe out the skillet and set it over medium heat with 1/3 cup olive oil. Add the onion and cook 7 to 8 minutes, stirring, until soft and translucent but not browned. Add the sliced garlic and red pepper flakes and cook 1 minute more.
6. Stir in the tomato paste and fry it for 1 minute until it darkens to brick red. Add the saffron water, currants, 1 1/2 teaspoons salt and black pepper, then add the boiled cauliflower along with 1 cup of the pasta cooking water. Simmer over medium-low, mashing about a third of the florets against the pan with a wooden spoon, 8 to 10 minutes, until the liquid is silky and the cauliflower is very tender.
7. Meanwhile, cook the bucatini in the boiling water until 1 minute shy of al dente (usually 8 to 9 minutes). Reserve 1 1/2 cups pasta water, then drain.
8. Add the drained pasta to the skillet with 1/2 cup pasta water and toss vigorously over medium heat for 1 to 2 minutes, adding more water a splash at a time, until the sauce clings and glosses every strand.
9. Off the heat, fold in the parsley, lemon juice and half the toasted pine nuts. Taste and adjust salt. Serve in warm bowls, showered with the garlic breadcrumbs and remaining pine nuts.

Chef's tips

Nutrition (per serving, estimated)

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