Sicilian Pasta With Saffron And Cauliflower

Bucatini with Saffron and Cauliflower is a traditional pasta dish from the beautiful island of Sicily. Sicily’s rich variety of foods have been greatly influenced by the early conquests of the Greeks, Romans, Arabs and Spaniards who each ruled the island for hundreds of years. They all contributed ingredients that makes Sicilian food what it is today. The Sicilians owe this pasta dish, that is typical to the area around Palermo, to the Arabs. They brought saffron with them and brought the tradition of combining raisins and pine nuts with seafood and vegetables.

Cauliflower, a vegetable that grows abundantly around the city of Palermo, is also called cavolfiore, broccolo and vruoccoli on the island. You might see this pasta called pasta cui vruoccoli arriminati on a menu.  In this recipe, pasta and cauliflower are mixed with contrasting sweet and salty flavors from a combination of raisins, cheese and anchovies. There is also a contrast in textures between the soft cauliflower, the al dente pasta and the wonderful crunch from toasted pine nuts and bread crumbs. Saffron gives this dish a lovely golden color.  All in all, this is a nice combination that I think everyone will enjoy.

There is one ingredient that some people may question putting in the recipe and that is anchovies. I know that some of you may think that anchovies or the anchovy paste that I use in this recipe will make the dish fishy…it does not. Think of it as a flavor booster that gives  another dimension to the dish. It creates a depth of flavor that is very important.

Spaghetti With Saffron, Cauliflower, And Breadcrumbs
Sicilian Spaghetti With Saffron, Cauliflower, And Breadcrumbs

Bucatini With Saffron, Cauliflower And Toasted Bread Crumbs

The recipe makes two generous main dish portions, adjust the recipe accordingly.

  • 8 oz. bucatini, perciatelli or thick spaghetti (approx. 4 oz. per person for main course)
  • 1/2 head of cauliflower, cut into small pieces
  • 1/4 c. olive oil plus extra to drizzle
  • a pinch of saffron threads
  • 1/2 onion, diced
  • 4 garlic cloves, minced
  • 1 tsp. or more anchovy paste or two small fillets mashed
  • 1/2 tsp. chili flakes or to taste
  • 1/4 c. raisins, plumped in a little water
  • salt and pepper to taste
  • 1/4 c. pine nuts, toasted
  • 3 Tbsp. grated Pecorino cheese
  • 1/4 c. homemade course breadcrumbs drizzled with olive oil and toasted
  • 1 Tbsp. parsley

Bring a large pot of salted water to a boil and add the cauliflower. Cook for five minutes, remove with a slotted spoon and drain well on paper towel. Remove a 1/4 cup of the hot water to a small bowl, add the saffron and let steep. Add pasta to boiling water and cook until al dente. Drain the pasta, reserving about a cup of the pasta water.

While the pasta is cooking, heat oil in a large sauté pan. Add the onion and cook until translucent. Add the par cooked cauliflower and let cook until just tender and starts to caramelize in spots. Add the garlic, anchovy paste, chili flakes and raisins and cook for one minute. Add the infused saffron water, salt and pepper to taste and simmer until the pasta is done.

Add the drained pasta to the cauliflower and stir well. If pasta appears dry, add some of the reserved pasta water. Add the toasted pine nuts, cheese and parsley and toss to combine. Taste again for seasoning. Plate the pasta into warm bowls, drizzle with olive oil and sprinkle with some of toasted bread crumbs. Serve extra breadcrumbs and cheese at the table.


This tradition Sicilian pasta with saffron and cauliflower mixed with raisins, pine nuts and toasted bread crumbs is delicious. It is a simple meal full of wonderful flavors and textures. Served with crusty bread and a glass of white wine, you can almost imagine enjoying this dish on the Mediterranean island of Sicily.   Buon Appettio!

On A Personal Note: I have had some trouble being able to type recently…too much blogging, I presume. I am still reading everyone’s wonderful blogs but may not be able to comment as often as I wish I could. Hopefully giving my fingers a bit of a break should have me commenting on a regular basis soon. Thank you for understanding.

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193 thoughts on “Sicilian Pasta With Saffron And Cauliflower

    1. Hi Donna, I’m glad you like the pasta dish…it is absolutely delicious. I think a lot of people aren’t as familiar with Sicilian dishes as compared to other parts of Italy.

    1. Thank you Roger, for your nice compliment. I think you will love the addition of pine nuts and bread crumbs…they add great taste and texture.

  1. Funny enough I have a posting on cauliflower planned for the near future too! but nothing quite as exotic. This looks great! By the way bucatini is my favorite pasta – I love the hollow spaghetti!

  2. Sorry to learn about your fingers problem. Hope rest is all that’s needed.
    Never thought of adding raisins to a pasta dish, perhaps it is because I do not care for raisins, but this dish sounds like it will change my mind. Definitely adding the anchovies.

    1. Thank you Norma, I do hope my fingers are better soon. Thank goodness it is just my left hand. I think you will like this dish even without the raisins.

  3. Very original pasta dish and very scrumptious-looking too! I am a big fan of anchovies, both whole and keeping their distinctive irresistible taste, as well as when they act as a secret taste enhancer, just like here.

    1. Thank you for your compliment, Sissi. This Sicilian pasta dish is different and delicious. I do think of anchovies as being a flavor booster…as you have noticed I use anchovy paste even in some sauces for meat dishes.

    1. Thank you Paula, for your nice compliment. I think you will like this pasta dish…I have made it with and without breadcrumbs. The breadcrumbs add so much to the dish. Enjoy.

    1. Hi Monique, You are right, this is a delicious recipe. I looked up DiStasio’s recipe and even though it wasn’t in English…I could see that it is very similar.

    1. Hi Yesenia, I’m glad that you like the looks of this pasta dish…it is delicious. I think you will enjoy the toasted breadcrumbs. I also use them when I make pasta with a simple oil and garlic sauce.

  4. For some reason bucatini is difficult to find around here but I recently stumbled upon it at my favorite middle eastern market. What a beautiful and unusual dish.

    1. Hi Karen, I know that bucatini can be hard to find…thick spaghetti works well too. I love the sweet and salty flavor of this Sicilian dish. I’m glad you like the recipe.

    1. Hi Oxana, If I am wrong on your name, please let me know. I appreciate your visit and nice compliment. This is a delicious pasta dish and I’m glad you like it.

    1. Hi Maria, I have to agree with you…I know some people don’t like raisins but I love them. Don’t you just love the golden color the saffron gives to this dish.

  5. I bought cauliflower yesterday not knowing what I was going to do with it. We have vegetarian friends coming for dinner this weekend and this will be perfect. I might even be able to get by with the anchovies!

    1. Hi Lulu, It sounds like my post came at a good time. I think your guests would enjoy this dish…it is one of our favorites. Have a lovely evening with your friends.

  6. The dish looks very good and sure has an unusual assortment of ingredients. I’d definitely go for the anchovies but not so sure about the raisins.

    1. Hi Larry, This is definitely different from most of the pasta dishes we all enjoy but it truly is delicious. It seems a lot of people don’t care for raisins so of course you could leave them out.

    1. Hi Mandy, I’m glad you like the recipe. Pecorino is the traditional cheese used for this dish in Sicily but you would also use Parmesan.

  7. Looks delicious. My daughter and son-in-law make a similar dish at their restaurant, Rich Table, in San Francisco. They use broccoli Romanesco and a different pasta, but pine nuts are essential! It’s very popular in season. Thanks for sharing.

    1. Hi Darryl, Broccoli Romanesco is very typical in European recipes where broccoli or cauliflower are mentioned. I’m sure your daughter and son-in-law’s recipe is delicious. Yes…pine nuts are essential in this traditional Sicilian recipe. Thank you for your nice compliment.

  8. I hope your fingers feel better soon. I go through periods of strain and numbness in my hands when I’m working/typing too much. It’s frustrating. Hopefully a little rest and some stretching will do the trick. 🙂 This pasta dish looks wonderful. I’m glad that you said the anchovies aren’t terribly fishy in this. Your description reminds me of how truffles are used. I bet this is fabulous.

    1. Thank you Kristy, for your kind thoughts. I’m really going to try and rest my hand…I can type one handed but that is so slow and frustrating. 🙂 If you had this dish in an Italian restaurant, you would say it was delicious and would have no idea that it had anchovy. It is like Worcestershire sauce (it has anchovy in it)…it adds flavor but no fishy taste.

  9. This I will try with chicken in … saffron is cheap at the moment … only $1.54 for 0.5gr.
    So I have bought more than enough. The anchovies or past I will leave out. Only time I can stand them is in a Caesar dressing. Will come back to you about the verdict.

    1. Hi Viveka, If you like anchovies in Caesar dressing, then you would probably like them in the dish. Leave them out and the dish will still be good. What is nice about preparing our own meals is that we can cook to our individual tastes. 🙂

  10. Great dish! I’ve both had this in restaurants and made it at home – it’s totally wonderful. I’ve never been to Sicily, but would love to have this at the source! And it’s funny that people are so squeamish about anchovies, because they often do “disappear” in recipes like this. Anchovies are the secret of a lot of restaurant chefs – they add them to dishes you wouldn’t expect because they’re great at boosting flavor. So sorry to hear about your typing difficulties! Please do take time to heal and get well -— although this might seem like a minor annoyance, as you probably know if you don’t rest, it could become rather serious. So read all of us, but please resist replying! Anyway, wonderful recipe — thanks.

    1. Hi John, Thank you so much for your nice comment. I’m glad that you can verify what a delicious pasta dish this is. I agree with you about anchovies being such a flavor booster. People that say they don’t like them don’t realize that achovies are in lots of dishes that chefs prepare. Thank you for understanding about the issue with my hand. I’m still reading everyones post but cutting back on commenting until my hand improves.

    1. Hi Darya, You are definitely going to enjoy adding this recipe to your cauliflower and saffron repertoire. Thank you for your nice compliment.

  11. What an interesting combo, and surprising for Italy — quite similar to Moroccan flavours, with the exception of the anchovies. I think I would love the contrasting flavours, even the raisins.

    1. Hi Eva, I do think you would like this recipe. It is a very traditional dish on the island of Sicily. The Arabs (sometimes referred to as Moors or Berbers) conquered Sicily. They brought with them their spices and traditions of mixing fruits and nuts in many of their dishes. There are many dishes from Sicily that you probably won’t find in other parts of Italy.

    1. Hi Salutation, I’m happy to know that you enjoy my blog. Thank you for your lovely compliment and I look forward to your return.

  12. Love the influence of the Moors in this dish,Karen. And I use anchovies a lot in my cooking – you are right to encourage people to use them – they are great in pasta sauces and just melt – certainly do not make anything fishy! They are naturally salty so you can cut down on adding salt. Great recipe anyway! Impressed!

    1. Hi Red Rice or is it Keith, Thank you for your nice compliment…I’m happy to know that you like the recipe. I’m glad you agree with me about hoping that people try the anchovy when I include it in recipes. Thanks for confirming that it doesn’t make the dish fishy. I look forward to your return visits.

    1. Thank you Juliana, for your nice comment. This is a colorful dish because of the saffron and is delicious as it looks. I has been a very pleasant week…I hope yours has been as well.

    1. Hi Uru, This dish is very traditional in Sicily but certainly not as well known as many other Italian pasta dishes. It really is delicious. Thank you for your nice compliment.

    1. Thank you B, for your wish. I’m hoping that by answering my comments here but limiting my comments on all the readers blogs that I follow for a week or two will help my hand get better…thank you for understanding. I’m happy that you liked this recipe and yes it is delicious and healthy as well. I appreciate your nice comment.

    1. Thank you Sarah, for your nice compliment. I’m happy that you enjoyed the post…this is a delicious recipe where cauliflower is a star ingredient.

    1. Hi Emil, I’m happy that you enjoyed the post and thank you for taking time out of your travels to comment…I really appreciate that. I know you are having a wonderful trip…enjoy Sicily and all that is yet to come. 🙂

  13. – Ouch, hope your hands get better. I know how it feels. Anything repetitive and too physically demanding and my hands and forearms scream back at me.
    – Recipe is heavenly. And thrilled that I can now buy Iranian saffron at the small International store. That for another recipe, one of my favourites.

    1. Thank you Johnny, for your wish…I’ve never had something like this happen before. I’m lucky that the problem is with my left hand but still a real problem when you have to type. I’m happy that you like the recipe. It seems that some of my readers have a nice resource for saffron…that is wonderful.

  14. Hi Karen,
    – I can’t wait until I make this dish. It looks and has delectable ingredients. As for ‘anchovies’… your comment is quite tempting for me to give it a try… there is a frozen dish I buy, which the content mentions anchovy in its sauce, and I do like it very much… hmm.
    – Can your photography skills learned by an armature like me? You have the most clear and perfect photos I have seen. It is cookbook publisher’s quality. Wow!

    1. Hi Fae, I’m happy to know that you want to prepare this dish…I think you are going to like it. Thank you for your lovely compliment but I’m a real amateur when it comes to photos. It is a good thing that I don’t have to buy film because for each photo that gets published there are at least a dozen or more photographs taken.

    1. Hi Sandra, I cook cauliflower more now than I used to. It is a healthy vegetable that can be used in so many different preparations. I think you will enjoy this recipe…it is a favorite in our home.

  15. Wonderful recipe! And the first cauliflowers are in the markets!! Never having been south of Naples, I have not struck this combination: love the addition of raisins and pine nuts and have been an anchovy ‘addict’ since childhood 🙂 ! Hope hot and cold compresses, excercise and massage help the repetetive strain injury: since I also work and study on the computer ’tis a wonder I am still typing with two hands! Best of luck!!!!

    1. Thank you Eha, for your compliment…the flavors in this dish work so well together. Thank you for your advice…hopefully my hand will be better soon.

  16. I love your Italian dishes. They are always so authentic. Anchovies are a little like fish sauce. They both lift the flavour but taste nothing like the original product. If you smell fish sauce, who would use it? It stinks and yet it’s wonderful in Asian dishes.
    I hope your fingers get better with a little bit of a break.

    1. Hi Suzanne, I’m happy to know that you enjoy my recipes for Italian dishes. You are right…fish sauce is another ingredient that is a flavor booster in lots of cooking. I’m hoping my fingers are better soon…thank you!

  17. Lovely photo! I will be picking cauliflower out of my garden soon, so I will be sure to try this wonderful recipe. I hope that you get better soon :)!

  18. Karen, I adore every ingredient in this dish! Cauliflower is just lovely,and when combined with anchovies, chili flakes, raisins and Pecorino? Oh yes.

  19. I have to admit that cauliflower is not one of our favorite vegetables but it certainly does look delicious in this pasta. With the raisins, pine nuts and seasonings – you’re right – a huge depth of flavors! I hope your hands start feeling better. Warm water hand soaks feel wonderful!

    1. Hi MJ, I understand that not everyone likes cauliflower but you are right about the dish loaded with flavor. I’ll try the warn water hand soaks…thank you!

  20. This is truly a bit of Sicily on a plate, Karen, with those pepper flakes, anchovies, pine nuts, & bread crumbs, I was unaware you’ve been there. I found it to be a fascinating place with some truly beautiful sights. Your post has me reminiscing. Thank you for that.

    1. Hi John, This really is a delicious Sicilian pasta dish…I’m glad it brought back memories of your visit to Sicily. I have not been there but a good friend of ours from Italy specializes in tours there.

    1. Hi Tandy, I’m always surprised when I learn of another person who doesn’t care for raisins. Thank you for your wishes…I’m trying to just use one hand as much as possible.

    1. Thank you Bobbi, I appreciate your nice wish. I’m hoping the problem with my hand will clear up soon. Your are right about letting the cauliflower caramelize…it really enhances the flavor of this dish.

  21. Hi Karen! My daughter Pilar is right now in Sicily, I’ll tell her to taste this Bucatini’s recipe. It looks delicious!
    I hope your fingers get better very soon, but meanwhile, don’t worry it’s totally understandable. Take care! 🙂

    1. Hi Giovanna, I do hope Pilar gets a chance to have this dish while she is in Sicily…I’m sure she is having a wonderful time. Thank you for your wish and understanding.

  22. I’m so sorry to hear about the issue with your fingers. That can’t be good. I do love the look of this pasta. It looks so authentically Italian and I’m so intrigued with the cauliflower in it – must try this xx

    1. Hi Charlie, I appreciate your thoughts…I’m just trying to go at a slower pace right not. I think you will enjoy this recipe as it is so different from most pasta dishes that we all know and prepare.

  23. karen, I would love to try this gorgeous recipe…I actually love the addition of anchovy paste to elevate the taste of this dish. Great idea!

  24. Thanks for posting this Karen as I’m always looking for good veggie pasta dishes. Not only is bucatini one of my favorite pastas, but I love caramelized cauliflower. And I just picked up some pastitsio pasta (different name, but very similar to bucatini) so I know what I’ll be doing with it!

  25. I love cauliflower with pasta and would definitely love this with all the bold flavours! Don’t know about the raisins though, but I understand why they’re in there if its Arab influenced. We have a lot of golden raisin use in Indian and Arab cooking..I don’t mind them.
    Hope your fingers are feeling better.

    1. Hi Nazneen, If you like cauliflower with pasta, then I think you will really enjoy this recipe. I used golden raisins in this recipe as they look nice with the golden color of the whole dish. Thank you…I’m hoping my fingers are better soon.

    1. Hi Tania, The Sicilians do have some wonderful and different food recipes. I’m sure that there are quite a few people that are bothered from overuse of their hands. I’m just going to do a little less commenting but nothing can keep me from reading and enjoying everyones posts. 🙂

  26. I’ve been seeing a lot of cauliflower lately and finally, your recipe has inspired me to include it in my meals this weekend…loooove the pasta + saffron…I *may* have a few threads left…here’s to hoping =)

    1. Hi Angela, I’m happy to have inspired you to prepare this dish…it is delicious and I think you will enjoy it. Hopefully you will have a little saffron left.

    1. Hi Tiny White Cottage, Thank you for stopping by for a visit and your nice comment. I think you will enjoy the taste…there is quite a bit of nutty flavor to this dish.

    1. Hi Tayna, Thank you for your nice compliment…I’m glad you liked the photo. It’s nice to know that you also prepare this yummy pasta dish.

  27. To be honest, I am not a big fan of cauliflower but the way you cooked this pasta with the use of saffron is changing my mind. Looking really yummy, Karen! Wishing you a very nice weekend. 🙂

    1. Hi Ray, If there is a recipe that would change your mind about cauliflower, I think this might be it. 🙂 I hope you have a nice weekend as well…thank you.

    1. Hi Ming, This is a delicious way to use cauliflower in a dish…I’m glad you like the recipe. Thank you…hopefully my fingers will be better soon.

  28. A very healthy combination of different flavors. I think I would like your burger last post a bit better myself not being much of a pasta eater. I do make a lot though for my husband who loves pasta. He would like this dish.

    1. Hi Donna, This is a nice combination of tastes and textures that I think your husband would enjoy. Who knows…you might like this pasta yourself. 🙂

    1. Hi Amy, Thank you for stopping by for a visit. Not being a cauliflower fan and still wanting to prepare this recipe is a real compliment. I hope you enjoy the pasta dish.

  29. I’ve had surgery on both hands for carpal tunnel so when my fingers get even the slightest bit iffy, it’s 100% rest. If you do that, the inflammation goes away and the problem is solved. It’s working through the pain that causes all the damage my doctor told me.

    So sit back, eat this pasta and don’t do anything til your fingers feel better. 🙂

    1. Hi Maureen, Thank you for letting me know that my hand needs to completely rest…I appreciate your advice. I’ve been typing one handed and it is very slow process but I don’t want to go through what you have.

    1. Hi Lorraine, I’m happy to know that you appreciate the flavor that anchovies add to a dish. White anchovies are the cream of the crop when it comes to these little fish.

  30. Try to help your fingers recover Karen!The pasta is exquisite! I have never tried pasta and cauliflower together and I don’t understand why!

    1. Thank you Lea Ann, for the nice compliment. I’m happy that you like the recipe enough to pin it…I appreciate that. Thick spaghetti will work fine if you can’t find the buccatini.

  31. My goodness, Karen. I’m really sorry to hear that you’re having trouble typing. I hope it isn’t actually painful? Sounds like it might be, but I’ sure that resting your fingers is a very good idea! As to the recipe, yes! I have all the ingredients at the moment, with the cauliflower arriving in my farm box this morning! I’ve never heard of this combination before, and think it’s wonderful!

    1. Hi Debra, I’m happy that you have everything to make this dish…I think you will enjoy it. I was hoping that by not using my one hand for a couple of days that the pain in my fingers would go away but no such luck. Back to one handed typing. Thank you for your thoughts.

      1. You’re so active, Karen, this has to be very frustrating to have your hand bothering you like this! It’s so odd how sometimes these little “conditions” seem to just pop up! I hope you can get some relief soon!

      2. Hi Debra, Thank you for your thoughts…it is try frustrating. Thank goodness that it is just my left hand. Hopefully a couple of weeks of not using it will help.

  32. Hope your typing fingers have recovered by now. You have SO many comments and so many blogs to read, I have no idea how you do it. (I answered all my comments for five years but when started to have 40-50 commenters had to give up.) As for this dish–it looks like a winner. I love cauliflower! Really want to try this recipe.

    1. Hi Kathy, Thank you for you thoughts…unfortunately the fingers aren’t better so I’m having to type one handed which is so slow. I’m still planning on answering all my comments. Hopefully, everyone knows that I’m still reading their blogs…even if I’m not leaving a comment on theirs for awhile.

  33. I find it so interesting how food evolved along with the migration of cultures. I think it would be such an interesting study at university or college, wouldn’t it? This looks fabulous, I love saffron, the flavor and the intensity of color is always so exotic looking and tasting! xx

    1. Thank you Barbara, for your compliment…this is a simple but delicious dish. I agree that the history of food is very interesting.

  34. Karen, a delightful traditional Sicialian pasta dish – we love bucatini, cauliflower, saffron and that wonderful Pecorino Romano – so I just know that this must taste fabulous!
    Have a nice Monday!

    1. Hi Dedy, I’m happy to know that you like this recipe. You are right…the saffron gives great taste and color to this pasta dish .

  35. I’m so sorry your hands are in pain. That is so difficult. I hope they heal up beautifully soon. This dish looks so delicious. I’ve never had cauliflower in pasta before. I must change that. 🙂

    1. Hi Krista, Thank you for your nice wish…hopefully my hand will improve over the next few weeks. I do think you will enjoy this Sicilian pasta dish as it is very flavorful. I appreciate your visit and comment.

  36. This is one gorgeous recipe. A little crunch, a little sweet, a little salt and a lot of vegetables. The saffron just sends it over the top. I have all in my home and will be doing this – it’s somewhat spring and somewhat winter. Perfect for a wintery spring!

    1. Thank you Claudia, for your very nice compliment…you described this pasta dish perfectly. I’m glad you like the recipe and want to make it. Enjoy!

  37. Hi Karen,
    This pasta is looking so good with all the lovely pictures and write up as well. I have been here after a while but enjoyed scrolling through your rest of the wonderful recipes. I’ve bookmarked this special recipe of yours and would love to give it a shot.
    Have a wonderful week ahead. Thanks for sharing awesome recipes.
    Best Regards, Sonia !!!

    1. Hi Sonia, Thank you for stopping by for a visit and your lovely compliment. I’m happy to know that you enjoyed my blog and this recipe. I look forward to your visiting again soon.

  38. What a unique combination of ingredients. I have no fear of those anchovies so it doesn’t look like I’ll be making any changes to this terrific looking dish. Rest those fingers up – I need you to keep on blogging.

    1. Thank you Diane, for your nice wish. I’m only using one hand for typing now and don’t worry, I’ll keep blogging no matter what. If my hand doesn’t get better in a few weeks, I’ll look into a voice typing program. I’m happy that you like the recipe with the anchovies…I really think you will enjoy it.

  39. This looks super tasty! I love roasted cauliflower, what a nice idea to pair it with bucatini. I think my husband (a vegetarian) would love this dish!

    1. Oh and don’t worry about replying. Give your hands and fingers a break after 180 comments! I know that you read and appreciate all of your comments!

  40. I winning dish and great use of the cauliflower! Being the anchovy fiend that I am, I see no worries in using them with your lovely dish. Saffron has that added bonus for that lovely perfume and incredibly gorgeous colour too. Now to channel my inner Italian…. 😉

    1. Thank you Alli, for your lovely compliment. I do hope that you channel your inner Italian and give this recipe at try…it is delicious.

    1. Thank you Barbara, for your nice compliment. I’m happy to know that you like this traditional Sicilian pasta dish. I hope you will enjoy it as much as my husband and I do.

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