VEGAN: Ditali With Cauliflower

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* Exported from MasterCook *

 

Ditali With Cauliflower

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 102

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons extra-virgin olive oil

1 cup soft white bread crumbs

1 large head cauliflower -- (2 to 2 1/4 pounds)

cut into florets -then finely chopped

4 large garlic cloves -- finely chopped

1/8 teaspoon crushed red pepper flakes

14 ounces canned whole tomatoes -- drained and chopped

with juices reserved

1/4 cup drained capers

slightly crushed in a mortar and pestle

or in a small bowl with the back of a

spoon

1/4 cup vegetable broth

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned

2 tablespoons tomato paste

Salt and freshly ground black pepper -- to taste

1/8 teaspoon saffron threads -- up to 1/4

steeped in 1/4 hot vegetable broth 10

minutes

16 ounces ditali

OR other small tubular pasta -- such as tubetti

1/4 cup chopped fresh basil

 

MAKES 6 MAIN-COURSE OR 8 PASTA-COURSE SERVINGS

 

This unusual and tasty dish is a specialty of Sicily, where it is typically

made with a strongly flavored green cauliflower native to the region. Any

type of cauliflower, whether white or purple can be used with success in

this recipe.

 

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 to 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, stirring well to combine. Serve

at once, with the reserved bread crumbs passed separately.

 

Advance Preparation: The cauliflower sauce can be kept warm over low heat

for about one hour. Toss with the pasta and serve. It can also be covered

and refrigerated for up to one day. Reheat over low heat. Prepare the

bread crumbs separately.

 

Cook's Tip: To save about 15 minutes, toast the bread crumbs in a separate

skillet or in a preheated 350F (175C) oven while you prepare the

cauliflower sauce. To toast in the oven, spread the bread crumbs in a

single layer on a light-colored baking sheet (a dark surface tends to over

brown them). Drizzle with the oil. Bake until golden, stirring a few

times, 3 to 4 minutes.

 

PER MAIN-COURSE SERVING: Calories 444, Protein 15 g, Total Fat 11 g,

Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrate 73 g, Dietary Fiber 7 g,

Sodium 368 mg

 

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