Bring a large pot of water to a boil and salt generously. Add the
cauliflower and boil gently until the florets are tender but the
middle resists when poked with a skewer or knife, about 10
minutes. Using slotted spoons or tongs (or a pasta insert) remove
the cauliflower from the water, transfer to a bowl of cold water and
drain. Cover the pot and turn off the heat. You will cook the pasta
in the cauliflower water. Cut the florets from the core of the
cauliflower and cut them into small florets or crumble coarsely
using a fork or your hands.
Meanwhile, place the saffron in a small bowl and add 3
tablespoons warm water. Let steep for 10 to 15 minutes.
Heat 1 tablespoon of the olive oil over medium heat in a large,
heavy skillet and add the garlic. Cook, stirring, until it smells
fragrant, about 30 seconds to a minute, and add the anchovies and
tomatoes. Season to taste with salt (remembering that the
anchovies will contribute a lot of salt) and freshly ground pepper.
Turn the heat down to medium-low and cook, stirring often, until
the tomatoes have cooked down and smell fragrant, about 10
minutes. Stir in the cauliflower, saffron with its soaking water, and
parsley, cover and simmer for another 5 minutes. Remove from the
heat. Taste and adjust seasonings.
Bring the cauliflower water to a boil and add the pasta. Cook until
just al dente, a few minutes less than you would cook it to serve. It
will soften further when it bakes. Drain and transfer to a bowl.
Heat the oven to 375 degrees. Oil a 2-quart baking dish. Toss the
pasta with half the cauliflower mixture and half the cheese and
spoon into the baking dish. Combine the remaining cauliflower
mixture and remaining cheese and spoon over the pasta. Drizzle
on the remaining tablespoon of oil. Place in the oven and bake for
20 to 25 minutes, until bubbling. Serve hot.
Serving
Suggestions
Serves 6 (343 calories, 9 g fat, 51 g carb, 14 g protein
Originally Submitted
1/13/2013
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