Baked Ziti with Cauliflower 



Kosher salt
1 pack Supreme Cuts cauliflower florets
1 teaspoon saffron
5 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
3 anchovy fillets, salted variety, rinsed and filleted
½ tablespoons pine nuts
¼ pounds ziti
½ cup freshly grated Pecorino-Romano
1 cup bread crumbs



Bring 6 quarts of water to a boil and add 2 tablespoons salt. Place the cauliflower florets into boiling water. Cook until cauliflower is slightly resistant to a fork, about 7-8 minutes. Drain, reserving the cooking water. Set aside. Pour ¼ cup of the cauliflower cooking water into a small bowl. Add the saffron and let it dissolve. Set aside. In a 12 to 14-inch sauté pan over high heat, heat 4 tablespoons olive oil until almost smoking. Add the garlic, florets and anchovies, and sauté for 2 minutes. Add the pine nuts and sauté for 1 minute. Remove from the heat and set aside. Bring the cauliflower water back to a boil and add the ziti. Cook until parboiled, about half-done. Drain well. Preheat oven to 375 degrees. Pour the ziti into a large, deep, ovenproof casserole. Stir in cauliflower mixture and ½ of the cheese. Sprinkle with the saffron water and mix gently. Sprinkle with remaining cheese. Crumble the bread crumbs on top and drizzle with the remaining 1 tablespoon of olive oil. Bake for 15 minutes. Serve immediately.

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