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Title: Ditali with Cauliflower

4 T olive oil
1 C soft white bread crumbs
1 - large head cauliflower, finely chopped
4 - large cloves garlic, minced
1/8 t crushed red pepper flakes
1 - can (14 oz.) whole tomatoes, drained and chopped, juices reserved
1/4 C drained capers, slightly crushed in a mortar and pestle
1/4 C vegetable stock
2 T tomato paste
0 - salt and pepper to taste
1/8 t saffron threads, steeped in 1/4 cup hot vegetable stock for 10 minutes
16 oz. ditali or tubetti pasta
1/4 C fresh basil, chopped

In a large deep-sided nonstick skillet with a lid, heat 1 tablespoon of the oil over medium-low heat. Add the bread crumbs and cook, stirring often, until golden, 15-20 minutes. Transfer to a small bowl and set aside.

Add the remaining oil to the skillet and heat over medium heat. Add the cauliflower and cook, stirring, until the cauliflower is just softened, about 5 minutes. Add the garlic and red pepper and cook, stirring, for 3 minutes. Add the tomatoes and their juices, capers, broth, tomato paste, salt, and pepper; bring to a brisk simmer over medium-high heat. reduce the heat, cover, and simmer for 15 minutes, stirring occasionally, or until the cauliflower is very tender. Stir in the saffron mixture and increase the heat to medium. Cook, uncovered, stirring occasionally, until the liquids are greatly reduced, 10 minutes. Keep warm.

Meanwhile, cook the pasta in boiling salted water, according to package directions until al dente. Drain well. Add to the cauliflower mixture, stirring well to combine. Add the basil and serve at once.

From Mediterranean Vegan Kitchen
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