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Pasta with Cauliflower and Raisins

A traditional Sicilian recipe, this pasta features cauliflower and raisins that give the dish a hearty and delicious bite.
Course: Dinner
Cuisine: Italian
Keyword: Budget-Friendly, Diabetic-Friendly, Pasta, Vegetarian
Servings: 6 people
Calories: 338kcal


  • 1 head cauliflower cut into florets
  • 1/2 teaspoon kosher or sea salt
  • 3 tablespoons raisins
  • extra virgin olive oil
  • 1 onion medium, coarsely chopped
  • 1 pinch of saffron powder or pistils (smoked paprika can be used if unable to find saffron)
  • 2 tablespoons pine nuts
  • 1/2 teaspoon black pepper
  • 14 ounces short whole-wheat pasta mezze maniche, penne, rigatoni, etc.


  • On high heat, boil a big pot of water for the cauliflower. When it boils, add a pinch of salt then put the cauliflower. Cook them until they become soft then drain. Save the water.
  • In a small bowl, soak the raisins in water for 10 minutes. Drain then discard the water. Set the raisins aside.
  • On medium heat, in a saucepan with extra virgin olive oil, sautè the onion. After two minutes, add the cauliflower and about 1/2 cup of the water used in cooking the cauliflower. Cook the cauliflower until it becomes creamy. Add more water if needed as you cook.
  • In a small bowl, mix the saffron with about two tablespoons of water. Add the saffron, raisins and pine nuts.
  • Season with salt and pepper.
  • While cooking cauliflower, start boiling a big pot of water for the pasta. When the water boils, add some salt then put the pasta. Cook them according to the number of minutes indicated in the package.
  • Mixed the cooked pasta with the cauliflower. Add more water (used in cooking the cauliflower) if needed.
  • Serve while hot.


Serving: 1cup | Calories: 338kcal | Carbohydrates: 65g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 224mg | Fiber: 11g | Sugar: 3g |
SmartPoints (Freestyle): 10