I don't usually like to show a messy platter, but check out the saffron thread on the upper left of the pastaAinsley’s Spaghetti with Sicilian Cauliflower Sauce
from Ainsley Harriott's Fresh and Fabulous Meals in Minutes
Prep time: 10 minutes
Cooking time: 20 minutes
8oz/226g multigrain spaghetti (because we’re on the South Beach Diet)
1 small cauliflower, cut into small florets
Pinch of saffron threads
2 tbsp extra virgin olive oil
1 onion, chopped
2 cloves of garlic, minced
4 anchovy fillets in olive oil, chopped
2oz/50g pine nuts
2 tbsp sun-dried tomato paste (I just used regular)
Juice of ½ lemon
3 tbsp fresh Italian/flat leaf parsley, chopped
Freshly ground pepper to taste
Freshly grated Parmesan cheese to serve
1. Bring a large pot of well-salted water to a boil. Add the cauliflower and cook for about 4 minutes. Place the saffron threads in a small bowl, cover with 1 tbsp boiling water and set aside to soak for 5 minutes.
2. Heat oil in a large skillet/sauté pan and add the onion and cook over medium heat until tender but not coloured (about 5 minutes). Add the garlic and anchovies and cook an additional minute or until the anchovies have “melted”. Add the fillets and pine nuts and cook for another minute, until the pine nuts are toasted.
3. Using a slotted spoon, scoop the cauliflower out of the boiling water and add to the pan. Stir in the saffron infusion, tomato paste and 1/2 cup of the cooking water. Season and continue to cook over low heat for 5 minutes, breaking the cauliflower up a bit with the back of a wooden spoon.
4. Meanwhile, cook the pasta in the boiling cauliflower water until al dente. Drain well and add pasta to the sauté pan.
5. Squeeze some lemon juice and sprinkle some parsley over the pasta and toss. Serve with lots of Parmesan cheese.