Cauliflower With Penne and Saffron

Recipe is from Rachael Ray.

• Ready In: 45 mins
• Serves: 4

Ingredients

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

Directions

1. Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain, reserving 1/2 cup of the starchy cooking water.
2. 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. Stir in the onion and garlic for 2-3 minutes. Add the raisins and lemon zest and cook for a few minutes more. Stir in the stock and saffron and bring to a simmer.
3. In a large pot of boiling, salted water, cook the cauliflower until tender, 12-15 minutes. Drain and coarsely mash with a wooden spoon or potato masher. Stir in the butter to melt, then add the pasta and reserved pasta water; toss to combine. Add in the cheese as you toss.
4. Serve the penne in shallow bowls. Top with the almonds, basil and parsley.