Sicilian Pasta with Cauliflower

Sicilian Pasta with Cauliflower

This traditional Sicilian dish uses «bucatini», i.e. hollow spaghetti (with a hole «buco»), and saffron in the pasta cooking water to add colour.

4 servings
Preparation 20 min
Cooking 15 min

450 calories per serving 


1 1/2 tbsp raisins   16 g
1/4 cup olive oil   65 mL
2 tbsp bread crumbs   16 g
1 onions, finely chopped   200 g
3 cups cauliflower, cut into florets   500 g
280 g bucatini    
2 tbsp pine nuts [optional]   16 g
1 pinch saffron powder   0.1 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


To save time, the sauce preparation and pasta cooking steps should be done at the same time.
  1. In a small cup, soak the raisins in luke-warm water. Set aside.
  2. In a small pan, heat half the oil over medium heat and brown the bread crumbs 1-2 min until golden. Set aside.
  3. Heat the remaining olive oil in a large pan over low heat. Finely chop the onion and sauté in the pan for about 10 min until soft.
  4. While the onion cooks, prepare the cauliflower. Discard the large stem and cut off the florets. Boil the florets in a large pot of salted water for about 10 min, keeping them "al dente". Remove the florets and add them to the pan with the onions. Cook with occasional stirring for a further 8-10 min (time to cook the pasta).
  5. Cook the pasta using the cauliflower cooking water (adding more if necessary) and add the saffron to the water.
  6. Drain the pasta, pour into the cauliflower mixture and stir quickly. Add the raisins and pine nuts (optional) then cook over medium heat for 1 min. Sprinkle the bread crumbs over the pasta, adjust the seasoning and serve immediately in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (360g)


% DV*

* DV = Daily Value




14 g

22 %

Saturated 2 g
+ Trans 0 g

10 %


0 mg


240 mg

10 %


68 g

23 %


7 g

29 %


8 g


12 g

Vitamin A

0 %

Vitamin C

90 %


4 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: servings
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info


Free :
Added Sugar
Source of :
Copper, Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin B2
Good source of :
Magnesium, Niacin, Vitamin B1, Vitamin B6, Vitamin E, Zinc
Excellent source of :
Fibre, Folacin, Manganese, Selenium, Vitamin C, Vitamin K

More info

This recipe is in the following categories: Pasta | Vegetables | Main courses/Entrées | Halal | High Fibre | Kosher | Vegan | Vegetarian | Italian

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