Cauliflower With Penne and Saffron

• salt
• 1 lb penne rigate
• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 14 cup golden raisin
• 1 lemon, zested
• 1 12 cups chicken stock
• 1 generous pinch saffron (20-24 threads)
• 1 head cauliflower, cored
• 2 tablespoons butter, cut into pieces
• 12 cup grated parmigiano-reggiano cheese (a couple of handfuls)
• toasted sliced almonds, thinly sliced basil leaves, and chopped flat leaf parsley, for garnish

1. Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente.
2. Drain, reserving 1/2 cup of the starchy cooking water.
3. While the pasta is working, in a large, deep skillet or a Dutch oven fitted with a lid, heat the olive oil, two turns of the pan, over medium-high heat.
4. Stir in the onion and garlic for 2-3 minutes.
5. Add the raisins and lemon zest and cook for a few minutes more.
6. Stir in the stock and saffron and bring to a simmer.
7. In a large pot of boiling, salted water, cook the cauliflower until tender, 12-15 minutes.
8. Drain and coarsely mash with a wooden spoon or potato masher.
9. Stir in the butter to melt, then add the pasta and reserved pasta water; toss to combine.
10. Add in the cheese as you toss.
11. Serve the penne in shallow bowls.
12. Top with the almonds, basil and parsley.

salt, penne rigate, extra virgin olive oil, onion, garlic, golden raisin, lemon, chicken stock, generous, cauliflower, butter, cheese, almonds

Taken from www.food.com/recipe/cauliflower-with-penne-and-saffron-489624 (may not work)