rigatoni with roasted cauliflower, saffron, currants, pine nuts and caramelised onions.
Ingred: 1 sm. cauliflower, 120ml extra virgin olive oil, 300g rigatoni pasta, 1 sliced brown onion, 4 cloves sliced garlic, 80g currants, 100ml red wine vinegar, 2 pinches saffron threads, 70g pine nuts, 1 extra tbsp olive oil, 1 extra tbsp red wine vinegar, 125mL white wine, 100g grated parmesan
Method: Preheat oven to 180c, cut cauliflower into florets, brush with some olive oil and roast for 25 mins or till golden. Heat remaining olive oil in large pan over very low heat until hot. Add onions and garlic and cook for 30 mins or till caramelised. Cook pasta. Drain. Meanwhile, put currants and vinegar in a saucepan and bring to the boil for 2 mins. Drain. Add currants, cauliflower, 125mL water and saffron to onion mix and simmer for 5 mins on low heat. Add pine nuts, extra oil, extra vinegar, wine and pasta and stir over low heat for 5 mins. Check and add seasoning, then add parmesan. Toss. Serve.
textures both interesting and comforting.
flavours both exotic and familiar.
[cannot find a link for this recipe but it was from a Sunday Life magazine some time ago.]
