This is a new favorite recipe of ours. The combination of capers and raisins comes from Sicily. We prefer roasting cauliflower to bring out the mild, sweet nutty flavor. So this recipe, first roasts the cauliflower then it is added to the saffron/garlic sauce.
Serving Size: 4
- 1 lb. whole wheat rigatoni
- 1 medium head cauliflower, cut in florets
- 3/4 cup golden raisins
- 4-5 cloves garlic, minced
- 4 tablespoons olive oil (divided)
- 1 teaspoon red pepper flakes
- 3 tablespoons capers, drained
- 2 pinches saffron
- 1 cup vegetable bouillon
- 15-20 fresh basil leaves
- 1/2 cup sunflower seeds, toasted
- Clean and cut the cauliflower
- Place in an oven proof baking dish, drizzle 1 tablespoon of olive oil and roast in the oven until soften and lightly browned, about 10 minutes in a 450 F (232 C) oven.
- Bring a pot of lightly salted water to boil and cook the wholewheat rigatoni until al dente.
- In a large frying pan, heat the other 3 tablespoons of olive oil.
- Add the minced garlic and gently saute.
- Add the capers, raisins, saffron and the vegetable bouillon.
- Turn the heat down to a low simmer.
- In a separate frying pan, toast the sunflower seeds.
- When the cauliflower is done, remove from the oven and add to the raisin, caper, saffron mixture.
- Clean and tear the basil leaves.
- When the rigatoni is done, remove from the heat and drain.
- Add the torn basil leaves and mix.
- As the saffron, vegetable liquid is almost evaporated, pour the entire mixture over the rigatoni and mix well.
- Sprinkle the red pepper flakes and sunflower seeds on top and mix.
- Serve the meal warm, garnished with a bit more basil sunflower seeds and red pepper flakes.