Salad Recipes

Rigatoni Salad with Green Cauliflower, Capers & Saffron

Ingredients:

6 tbsp extra virgin olive oil
1/4 cup fresh lemon juice
1/4 tsp saffron threads
1/4 tsp ground cumin
1/8 tsp cayenne pepper
1 head green or white cauliflower, stems rimmed
& head separated into bite-sized florets
10 ounces rigatoni
1/4 cup fresh flat-leaf ( Italian ) parsley leaves
1 tsp minced fresh thyme
2 tbsp capers, rinsed
salt

Directions:

Mix the lemon juice, saffron, cumin, cayenne, 1/2 tsp of salt and 4 tbsp of the olive oil together in a small bowl and set it aside.

Place the cauliflower florets in a steam-basket and sprinkle with 1/2 tsp of salt.
Place the steam-basket over boiling water, cover and steam for 7 to 8 minutes or until the cauliflower is tender yet firm.
When the cauliflower is done, remove the steamer-basket from the pan and place it under cold water.
Drain the cauliflower well.

Boil water in a large sauce-pan 3/4 full and add 1 tsp of salt.
Add the rigatoni and boil it for about 10 minute until al dente ( check the package for instructions ).
When it is ready, drain it and transfer it into a large bowl.

Toss the pasta with 2 tbsp of olive oil, the cooled cauliflower and the lemon-juice mixture.
Add the parsley and thyme, setting aside some parsley leaves for garnish.
Toss the salad well to distribute the ingredients evenly.

Cover the salad and refrigerate for at least one but no more than six hours.
This will allow the flavors to blend.

Serve this salad at room temperature. Garnish with parsley leaves and capers.

If you enjoyed this recipe you can find it and others like it in Salad by Williams-Sonoma.