Fusilli with cauliflower and saffron, a healthy and simple dish to prepare. Suitable for those on a diet but who do not want to give up taste and a good plate of pasta.

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Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 2 people
Cooking methods: Boiling, Stove
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

5 oz whole grain fusilli
Half yellow onion
2 tbsp olive oil
2 tbsp water
7 oz cauliflower
2 pinches fine salt
1 packet saffron
1 tomato

Tools

1 Cutting Board
1 Chopper
1 Pan

Preparation of Fusilli with Cauliflower and Saffron

First, put the water for the pasta on the stove; when it boils, add salt and the pasta. Meanwhile, prepare the cauliflower sauce.
Finely chop an onion, then put it in a pan with 2 tablespoons of olive oil and a tablespoon of water.
Sauté until it begins to slightly brown.
Meanwhile, clean the cauliflower and then blend it with the chopper.
Once blended, add it to the pan with the onion. Stir well and cook for 3 minutes over medium heat.
After 3 minutes, add the packet of saffron and a tablespoon of water. Stir to dissolve the saffron and cook for 4/5 minutes, always over medium heat.
Wash and dry the tomato well, then cut it in half and remove the seeds.
Now cut it into strips and then into cubes.
Once chopped, add it to the cauliflower, mix well, and cook for one minute.
Adjust salt and remove from heat.
When the fusilli are cooked, drain them and add them to the pan with the sauce.
Put back on the heat and mix well to combine everything.
And voilà… now the fusilli with cauliflower and saffron are ready to be served to your guests.