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Vegetarian, Italy

Sicilian cauliflower pasta

Sicilian cauliflower pasta is a vegetarian pasta dish for 4 people, ready in 40 minutes, easy to make, for about €1.90 per person. The cauliflower cooks until it melts into a cream, combined with raisins, pine nuts and saffron for a sweet and savory result. The key to success is the toasted breadcrumbs, which replace cheese in classic Sicilian style.

I suggest Sicilian cauliflower pasta, with raisins, pine nuts and saffron, a surprising sweet and savory mix.

Sicilian cauliflower pasta
Total time
40 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Cauliflower isn't a shy side dish here, it becomes the sauce itself. Cooked a long time in the pasta water, then mashed in the pan, it turns into a soft cream that coats the bucatini without a drop of heavy cream. Raisins plumped in saffron water add sweet little bursts, pine nuts bring a quiet crunch, and saffron gives a golden color and gentle aroma that set this apart from everyday pasta.

Make this on a weeknight when you want to break away from tomato pasta without extra effort, or on a Sunday when you feel like surprising your table with a combination you don't see every day. The sweet and savory mix can throw off cautious kids, but it quickly wins over curious adults and anyone who loves Sicilian cooking. Mon Chou suggests it as a way to keep your vegetable dinners from falling into a rut.

The ingredients

4 people

Pantry

  • Bucatini or spaghettioften in the pantry 400 g
  • Raisins 40 g
  • Pine nuts 30 g
  • Saffronoften in the pantry 1 pinch
  • Breadcrumbsoften in the pantry 4 tbsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Cauliflower 1
  • Onion 1

Allergens Gluten, Tree nuts

The step by step recipe

  1. Cut the cauliflower into small florets, soften the sliced onion in the oil. 5 min

    Cook the onion slowly until it turns translucent.

  2. Plump the raisins in hot water with the saffron.

    The saffron water will turn the sauce a golden yellow.

  3. Cook the cauliflower in salted boiling water until very tender, then mash it slightly in the pan with the onion. 12 min

    The longer it cooks, the more it turns into a cream.

  4. Cook the pasta in the same water, then toss it with the cauliflower, raisins, pine nuts, and a little pasta water. 10 min

    Keep some pasta water aside to bind the sauce.

  5. Toast the breadcrumbs dry in the oil, then sprinkle them over the pasta. 3 min

    Toasted breadcrumbs replace cheese, that's the Sicilian tradition.

Our tips to get it right

  • Pick a cauliflower that's firm and bright white, it will break down into a finer cream than one that's already past its prime.
  • Don't skimp on the reserved pasta water, it's what gives the sauce its final silkiness.
  • Toast the breadcrumbs over low heat while stirring constantly, they burn fast and turn bitter if you look away for a minute.

The variations

  • Swap the raisins for currants, smaller and less noticeable in the texture.
  • Add anchovy fillets melted into the oil with the onion for a saltier, more traditional, non vegetarian version.
  • For a quicker version, skip soaking the saffron in water and add it straight into the pan with the cauliflower.

What to serve it with

  • An arugula salad with lemon
  • A glass of dry Sicilian white wine
  • Marinated tomatoes as a starter

Storage

Keep the cauliflower pasta for 2 days in the fridge in a sealed container. Reheat gently in a pan with a splash of water to bring back the creaminess, freezing is possible but the cauliflower's creamy texture suffers a bit.

Questions about this dish

Can I use a different pasta shape instead of bucatini?

Yes, spaghetti or linguine work great, the key is a long pasta shape that twirls well in the cauliflower cream.

Can I make this dish ahead of time?

You can make the cauliflower sauce with the raisins and saffron a few hours ahead and gently reheat it before tossing in freshly cooked pasta.

Is saffron really necessary?

It gives the dish its golden color and signature Sicilian aroma, but you can skip it if you don't have any, the pasta still tastes good, just less fragrant.

Can I make this less sweet for picky eaters?

Just cut the raisins by half, the cauliflower and pine nuts still carry the dish without making it overly sweet.

How long does it take to make a Sicilian cauliflower pasta?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Sicilian cauliflower pasta?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Sicilian cauliflower pasta cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, tree nuts. Always check the labels of the products you buy.

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