Vegetarian Sicilian Cauliflower Pasta Recipe

Hi everyone!  It’s me again sharing a delicious vegetarian recipe with you in honor of Meatless Monday.  

If you don’t know about Meatless Monday, click here to read more about it.

I love Italian food!  I could eat it every day, in fact!  Today’s recipe, Sicilian Cauliflower Pasta is from The Meat Free Monday Cookbook.


Here’s what you will need to make 4 servings:


  • a pinch of saffron threads
  • 1 small-medium cauliflower, chopped
  • into small florets
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 fat garlic cloves, minced
  • a pinch of red pepper flakes
  • 1/3 cup raisins
  • 1/2 cup pine nuts
  • 2 tablespoons sun-dried tomato paste
  • 1 bay leaf
  • 14 ounces whole-wheat mafalda corta pasta
  • 1 tablespoon lemon juice
  • 2 heaping tablespoons freshly chopped
  • flat-leaf parsley
  • freshly grated vegetarian Parmesan to serve
  • salt and freshly ground black pepper

How to prepare:

Soak the saffron threads in 2 tablespoons boiling water and set aside.

Cook the cauliflower florets in a large pan of boiling salted water for about 4 minutes until tender. Scoop the cauliflower out of the pan, drain, and set aside, and reserve the water.
Heat the olive oil in a large sauté pan, add the onion, and cook over medium heat until tender but not colored. Add the garlic and chile and cook for an additional minute. Add the raisins and pine nuts to the pan and continue to cook until the pine nuts are toasted and lightly golden.
Add the cauliflower, steeped saffron, sun-dried tomato paste, and bay leaf to the pan along with 1/2 cup of the cauliflower cooking water. Season and cook over low to medium heat for about 5 minutes, lightly mashing the cauliflower with the back of a wooden spoon to make a sauce and adding more water if necessary if it starts to look dry.
Meanwhile cook the mafalda corta in the cauliflower water according to the package instructions. Drain, reserving 1 cup of the water, and put the pasta into the sauté pan with the cauliflower sauce. Add the lemon juice and chopped parsley and stir to combine. Add some of the reserved water if needed. Serve with lots of freshly grated Parmesan.

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This recipe is courtesty of the Meatless Monday movement.
For nutritional information, click here.

Other recipes you might like:

Easy Fish Tacos

Vegetarian Lean Lasagna

Meatless Monday Tomato Basil Salad

Arugula Salad with Avocado & Cherry Tomatoes