The Sicilian light pasta and cauliflower is my version of the more well-known pasta chi vrocculi arriminati: pasta with arriminated broccoli or traditional Palermitan arriminated pasta.
The pasta chi vrocculi arriminati is actually made not with broccoli but with cauliflower.

Get a tender and fresh white cabbage or cauliflower.
In addition to the more classic white cauliflower you can use purple cauliflower, green cauliflower, and yellow cauliflower.

… q.b. tomato sauce, saffron, and muddica atturrata [or whole wheat breadcrumbs].
No raisins recommended in case of hyperglycemia.

• Boiled cauliflower florets.

Difficulty: Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 2People
Cooking methods: Boiling, Stove
Cuisine: Italian

Ingredients

1 head white cauliflower
to taste water
1 pinch salt
1 pinch baking soda
5.6 oz whole wheat penne
2 fillets anchovies in oil (drained)
to taste water (cauliflower cooking water)
1 packet saffron
to taste tomato sauce (homemade)
1 vegetable bouillon cube (homemade)
1 pinch salt (if no anchovies added)
2 tablespoons whole wheat breadcrumbs
1 drizzle extra virgin olive oil (raw)

Suggested Tools

Cutting Board
Knife
Colander
1 Pot
Skimmer
Paper Towel
Fork
1 Pan
1 Spatula silicone

Preparation

Cut the cauliflower into florets, score the stems with a knife.
Place the florets in a colander and wash them thoroughly under running water.
In a pot, bring salted water to a boil.
Add the cauliflower florets and a pinch of baking soda and cook for about 20 minutes until tender but still crunchy.
Cauliflower cooking time
• with a cooking time of 10-15 minutes you will get firm boiled cauliflower;
• with a cooking time of 15-20 minutes you will get boiled cauliflower easily reducible to cream;
… evaluate based on taste and use.
With the help of a skimmer, gently remove the cauliflower florets and transfer them to a container.
Set aside the cauliflower cooking water for the pasta cooking.
Drain the anchovies well and dry them on a sheet of kitchen paper towel.
Reduce them to pieces with a fork.
In a pan, pour:
• a base of water [if you have set it aside, use the cauliflower cooking water];
• saffron;
• a couple of tablespoons of tomato sauce;
• a vegetable bouillon cube;
and bring to a boil.
Add the anchovies or a pinch of salt.
Pour the cauliflower into the pan and mix.
Let it brown for 5 minutes over low heat until the sauce thickens.
Cook the pasta in the cauliflower cooking water if you have set it aside, rinse it under running water and drain it.
In the meantime, heat the sauce.
Pour the pasta into the pan with the sauce and mix.
Add a couple of tablespoons of whole wheat breadcrumbs and mix.
Turn off the heat, drizzle with extra virgin olive oil and mix.
Plate.
Grind the pepper.
Your Sicilian light pasta and cauliflower or pasta chi vrocculi arriminati is ready.
Enjoy your meal!
• Sicilian light pasta and broccoli.