Photo: Anna Pelzer
Rigatoni Salad with Cauliflower and Saffron
14 ingredients
Serves 8.
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If you’d like, replace the rigatoni with another pasta that has nooks and crannies to capture the juices, such as fusilli, rotelle or radiatore. Use saffron threads rather than powdered saffron for the best flavor.
Estimated Nutrition (whole recipe, rough)
429
Calories
13g
Protein
17g
Fat
62g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup fresh lemon juice
- 1/4 tsp. saffron threads
- 1/4 tsp. ground cumin
- 1/8 tsp. cayenne pepper
- 1/2 tsp. salt
- 1/4 cup extra-virgin olive oil
- 1 head white or green cauliflower, separated into bite-size
- florets
- 1/2 tsp. salt, plus more, to taste
- 10 oz. rigatoni pasta
- 2 Tbs. extra-virgin olive oil
- 1/4 cup fresh flat-leaf parsley leaves
- 1 tsp. minced fresh thyme
- 2 Tbs. capers, rinsed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes