Dishin’ With Denise… Threads Of Gold

Here is the makings of one of my favorite Sicilian recipes. See how farm fresh cauliflower takes on a whole new color and flavor using saffron. This dish is also made with anchovies or sardines (trust me they melt and disappear) adding incredible flavor. Tis the season for cauliflower ~ they are large, full and robust. Saffron (threads of Gold) is a flowering crocus plant used widely as a culinary spice. Saffron is a bit expensive but a little goes a long way. The medicinal benefits are amazing as it steps up the oxygen content in the blood promoting overall good health and wellbeing. These threads of gold add more than color and flavor to your food ~ it proudly boasts a 3000 year history of medicinal uses. Served with a sprinkling of toasted bread crumbs, really adds that extra delicious texture to this already fabulous dish. Enjoy! xo Denise

1 large head of fresh cauliflower (remove tough core and stems,  break into bite sized florets)
1 small can of anchovies (or sardines)
½ cup extra virgin olive oil 
1 t or pinch of saffron threads
1 large vidalia onion diced
½ cup or more pignoli nuts (toasted)
1 lb.  Ronzoni perciatelli pasta 
1/3 cup of golden raisins
¾ cup of toasted bread crumbs (use a small skillet with 2 T olive oil and slowly toast crumbs)
½ cup chopped fresh parsley 
Sea salt 
Fresh black pepper
Pinch of red pepper flakes

In a large pot boil cauliflower in salted water until tender. Drain and transfer to a bowl. In a large sauté pan heat oil and sauté onions until soft and transparent. Add pignoli nuts stirring to toast up a bit. Add 1 can of anchovies and stir until melted. Add raisins, saffron and spices. Stir for 5 minutes. Boil pasta in salted boiling water until al’dente (approx. 8-9minutes) reserve 1 cup of boiling water to add to cauliflower mixture. Drain pasta and mix with the cauliflower mixture and the cup of pasta water. Heat through for a couple of minutes and top with toasted bread crumbs.