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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Rigatoni Salad with Cauliflower and Saffron

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Rigatoni Salad with Cauliflower and Saffron Empty Rigatoni Salad with Cauliflower and Saffron

    Post by Lobo Wed 20 Jan 2016, 10:36 pm

    Rigatoni Salad with Cauliflower and Saffron Img96l
    Rigatoni Salad with Cauliflower and Saffron
    Rigatoni Salad with Cauliflower and Saffron Translucent
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    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Servings: 8
    If you’d like, replace the rigatoni with another pasta that has nooks and crannies to capture the juices, such as fusilli, rotelle or radiatore. Use saffron threads rather than powdered saffron for the best flavor.






    • 125

    Ingredients:

    For the saffron dressing:


    • 1/4 cup fresh lemon juice
    • 1/4 tsp. saffron threads
    • 1/4 tsp. ground cumin
    • 1/8 tsp. cayenne pepper
    • 1/2 tsp. salt
    • 1/4 cup extra-virgin olive oil
       

    • 1 head white or green cauliflower, separated into bite-size
        florets
    • 1/2 tsp. salt, plus more, to taste
    • 10 oz. rigatoni pasta
    • 2 Tbs. extra-virgin olive oil
    • 1/4 cup fresh flat-leaf parsley leaves
    • 1 tsp. minced fresh thyme
    • 2 Tbs. capers, rinsed


    Directions:

    To make the dressing, in a small bowl, whisk together the lemon juice, saffron, cumin, cayenne and salt. Add the olive oil in a thin stream, whisking constantly until smooth. Set aside.

    Put the cauliflower in a steamer basket, sprinkle with the 1/2 tsp. salt and place over boiling water in a saucepan (the water should not touch the bottom of the basket). Cover and steam until just tender, about 8 minutes. Remove the basket from the pan and run cold water over the cauliflower to stop the cooking. Let drain.

    Bring a pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente, according to the package instructions. Drain and transfer to a large, deep bowl. Toss the pasta with the olive oil.

    Add the cooled cauliflower and the dressing to the pasta and turn to coat well. Set aside a few of the parsley leaves for garnish and add the remaining parsley leaves and the thyme to the pasta, turning to distribute evenly. Cover and refrigerate for at least 1 hour or up to 6 hours before serving to allow the flavors to blend.

    Before serving, let the salad return to room temperature, then garnish with the remaining parsley leaves and the capers. Serves 8.

    Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).

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