Saturday, September 24, 2016

Saffron Cauliflower Pasta - Cookbook Countdown

I'm cooking from Vegetable Literacy by Deborah Madison this month, a cookbook based on some of the plant families within the plant kingdom. The author describes the Cabbage Family, one that includes vegetables ranging from peppery leafy greens and radishes to milder tasting kale and broccoli with some nutrient powerhouses among them, as "sometimes difficult".
Cauliflower is one of its milder tasting members. The author suggests boosting its somewhat "bland" flavour with stronger ingredients; its cousin mustard would be a good choice for doing this but the flavours of caramelized onion, pungent garlic, earthy saffron, fiery red pepper flakes and salty feta cheese accomplish the same in this pasta dish.
No one would describe cauliflower as "bland" after a taste of this delicious dish. The recipe for Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta can be found here.

I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.


  1. I have never consider cauliflower as bland, even though described as such by many chefs. I always thought that it has a certain vegetable sweetness to it, and I love it! Your saffron cauliflower pasta certainly looks very delicious! And very pretty!

  2. What a great way to fish cauliflower. I love it but usually just steam it and add some cheese. This looks SOOOO much better.


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