Cauliflower With Penne and Saffron

Name: Cauliflower With Penne and Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: salt; 1 lb penne rigate; 2 tablespoons extra virgin olive oil; 1 onion, chopped; 4 garlic cloves, chopped; 1/4 cup golden raisin; 1 lemon, zested; 1 1/2 cups chicken stock; 1 generous pinch saffron (20-24 threads); 1 head cauliflower, cored; 2 tablespoons butter, cut into pieces; 1/2 cup grated parmigiano-reggiano cheese (a couple of handfuls); toasted sliced almonds, thinly sliced basil leaves, and chopped flat leaf parsley, for garnish

Submitted by Pinay0618

"Recipe is from Rachael Ray."

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Ready In:: 45mins
Ingredients:: 13
Serves:: 4

ingredients

salt
1 lb penne rigate
2 tablespoons extra virgin olive oil
1 onion, chopped
4 garlic cloves, chopped
¹⁄₄ cup golden raisin
1 lemon, zested
1 ¹⁄₂ cups chicken stock
1 generous pinch saffron (20-24 threads)
1 head cauliflower, cored
2 tablespoons butter, cut into pieces
¹⁄₂ cup grated parmigiano-reggiano cheese (a couple of handfuls)
toasted sliced almonds, thinly sliced basil leaves, and chopped flat leaf parsley, for garnish

directions

Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain, reserving 1/2 cup of the starchy cooking water.
While the pasta is working, in a large, deep skillet or a Dutch oven fitted with a lid, heat the olive oil, two turns of the pan, over medium-high heat. Stir in the onion and garlic for 2-3 minutes. Add the raisins and lemon zest and cook for a few minutes more. Stir in the stock and saffron and bring to a simmer.
In a large pot of boiling, salted water, cook the cauliflower until tender, 12-15 minutes. Drain and coarsely mash with a wooden spoon or potato masher. Stir in the butter to melt, then add the pasta and reserved pasta water; toss to combine. Add in the cheese as you toss.
Serve the penne in shallow bowls. Top with the almonds, basil and parsley.