Ingredients:
2 pinches saffron
½ cup warm chicken or vegetable stock
1 medium head cauliflower
1 tablespoon olive oil
1 clove garlic, minced
¼ cup pine nuts
8 ounces gemelli pasta
¼ cup freshly grated Romano cheese
Several sprigs of parsley, chopped
Directions:
1. Add the saffron to the stock and let it soften for at least 20 minutes.
2. Trim the leaves and stalk from the cauliflower and separate into florets. Cook in boiling salted water until tender, about 3 minutes; drain and reserve the cooking liquid. Cut the florets in half.
3. In a large skillet, heat the oil and sauté the garlic with the pine nuts until the nuts are golden, but not browned. Add the cauliflower and saffron-stock mixture. Stir to coat the florets with the golden broth.
4. Meanwhile cook the gemelli according to the package directions in the reserved water. Drain the pasta; spoon it into a large serving dish, and toss with the cauliflower. Add cheese and parsley.
Serves 4