Cauliflower Linguine Muddica Recipe | Cruise Scoop

Ingredients

• ¼ cup olive oil
• 1 teaspoon red pepper flakes
• ½ cup pine nuts
• ¼ cup capers
• 4 sun-dried tomatoes, minced
• 1½ cups panko breadcrumbs
• 1 head cauliflower, in 1-inch florets
• Olive oil, for roasting
• ⅓ cup extra virgin olive oil
• ½ teaspoon red pepper flakes
• 4 threads saffron
• 4 cloves garlic, very thinly sliced
• 1 tablespoon anchovy paste
• 1 pound linguine or bucatini, cooked al dente
• ½ cup chopped parsley
• ¼ cup toasted pine nuts
• Zest and juice of 1 to 2 lemons, for finishing