Rigatoni Salad With Cauliflower And Saffron
This refreshing salad combines tender cauliflower florets with perfectly cooked rigatoni pasta, all tossed in a flavorful saffron-infused dressing. The combination of zesty lemon juice, aromatic cumin, and a hint of heat from cayenne pepper creates a harmonious blend of flavors that will tantalize your taste buds. Top this dish with fresh parsley leaves and briny capers for the perfect finishing touch. It's a delightful dish that's perfect for a light lunch or as a side at your next gathering.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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 <i>Salad of the Day</i>, by Georgeanne Brennan (Weldon Owen, 2012).
Yield
Serves 8.
Comments
No comments found.