Sicilian Pasta with Cauliflower

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

Preparation : 20 min Cooking : 15 min
320 calories/serving
  • Easy
  • Lactose Free
  • Halal
  • Kosher
  • Heart-healthy


3 1/2 tsp raisins 12 g
3 tbsp olive oil 45 mL
2 tbsp bread crumbs 16 g
1 onions, finely chopped 200 g
4 anchovy fillets, chopped 16 g
2 cups cauliflower, cut into florets 340 g
200 g bucatini
2 tbsp pine nuts [optional] 16 g
1 pinch saffron powder 0.1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

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. Add the chopped anchovies and continue cooking over low heat with stirring, a few more minutes until creamy.
  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 and anchovy paste. 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.


Parmesan is not added since the flavour of this sauce which contains anchovies does not benefit from the addition of cheese.

Nutrition Facts Table

per 1 serving (270g)


% Daily Value




9 g

14 %

Saturated 1.3 g
+ Trans 0 g

6 %


0 mg


340 mg

14 %


50 g

17 %


5 g

20 %


6 g

Net Carbs

45 g


10 g

Vitamin A

0 %

Vitamin C

60 %


4 %


11 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ¾ servings
Grain Products : 2 servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving


This recipe is :
Diet-related health claims  :
Excellent source of  :
Folacin, Manganese, Selenium, Vitamin C
Good source of  :
Fibre, Magnesium, Niacin, Vitamin K
Source of  :
Copper, Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E, Zinc
Low  :
Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables 1
Meat and Alternatives 0
Fats 1 ½

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