Sicilian Roasted Cauliflower & Saffron Pasta - San Remo

Name: Sicilian Roasted Cauliflower & Saffron Pasta - San Remo
Total time: 45 min
Ingredients: San Remo No. 17 Trivelle 250g; 600g cauliflower, cut into florets; ⅓ cup olive oil; 6 garlic cloves, minced; 1 tsp red chilli flakes; 1 leek, finely chopped (white part); 2 bay leaves; 2 tbsp balsamic vinegar; 1 tbsp lemon juice; 2 tbsp wholegrain mustard; ⅓ cup currants, soaked in ½ cup hot water and drained; ½ cup green stuffed olives, sliced in half; ½ tsp saffron strands soaked in 2 tbsp hot water; ½ cup toasted pine nuts; ½ cup packed parsley, chopped; salt and pepper; fresh currants, to serve; lemon slices, to serve

sanremo.com.au

- Preheat oven to 220°C. - Season cauliflower with salt and pepper and oil. Spread on a lined, rimmed baking tray and roast for 20 minutes.

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Ingredients

San Remo No. 17 Trivelle 250g
600g cauliflower, cut into florets
⅓ cup olive oil
6 garlic cloves, minced
1 tsp red chilli flakes
1 leek, finely chopped (white part)
2 bay leaves
2 tbsp balsamic vinegar
1 tbsp lemon juice
2 tbsp wholegrain mustard
⅓ cup currants, soaked in ½ cup hot water and drained
½ cup green stuffed olives, sliced in half
½ tsp saffron strands soaked in 2 tbsp hot water
½ cup toasted pine nuts
½ cup packed parsley, chopped
salt and pepper
fresh currants, to serve
lemon slices, to serve

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