Creamy Torchiette with Golden Cauliflower, Mild Saffron and Almond Butter with Sautéed Spinach

Name: Creamy Torchiette with Golden Cauliflower, Mild Saffron and Almond Butter with Sautéed Spinach
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Mediterránea contemporánea
Ingredients: 11 oz dried torchiette pasta; 1 1/2 lb cauliflower; about 1/2 cup shallot; 3 cloves garlic; 4 cups fresh spinach; 3 tbsp almond butter; 1/2 cup grated Parmesan cheese; 1/2 cup heavy cream; 1/2 tsp saffron threads; 2 tbsp hot water; 1 whole lemon; 3 tbsp olive oil; 1 1/2 tbsp butter; 1 1/4 tsp fine salt; 3/4 tsp black pepper; 1/4 tsp nutmeg; 1/4 cup sliced almonds; 3/4 cup pasta cooking water

An original, comforting pasta where roasted cauliflower is blended into a silky sauce with shallot, saffron, almond butter, and Parmesan. Tossed with torchiette and sautéed spinach, it becomes an elegant, vegetable-forward, deeply aromatic dish.

20 minPrep

30 minCook

50 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g dried torchiette pasta (or otra pasta corta with buena textura)
700 g cauliflower (en floretes small)
80 g shallot (chopped fina)
3 cloves garlic (2 for the sauce and 1 for the espinaca)
120 g fresh spinach (lavada)
45 g almond butter (without sugar, cremosa)
50 g grated Parmesan cheese (more a poco extra for servir if desired)
120 ml heavy cream (or cream espesa)
0.25 g saffron threads (lightly machacadas)
30 ml hot water (for infusionar the azafrán)
1 unit lemon (se usa zest fina and a poco of juice)
45 ml olive oil (divided)
20 g butter (for redondear the sauce)
8 g fine salt (or to taste, divided)
2 g black pepper (freshly ground)
0.5 g nutmeg (freshly grated)
25 g sliced almonds (tostadas for terminar)
180 ml pasta cooking water (reservada as needed necesidad)

Nutrition facts

per serving

576 kcal

Calories

19 g

Protein

61 g

Carbs

30 g

Fat

6 g

Fiber

55 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a tray, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 22 to 25 minutes, stirring once, until deeply golden and tender.
2
2. While the cauliflower roasts, place the saffron threads in the hot water and let them steep for 10 minutes.
3
3. Bring a large pot of salted water to a boil for the pasta. Cook the torchiette until al dente according to the package directions. Before draining, reserve 3/4 cup / 180 ml of the pasta water.
4
4. In a large skillet or wide saucepan, heat 1 tablespoon olive oil over medium heat. Add the shallot and cook for 3 to 4 minutes until soft. Stir in 2 minced garlic cloves and cook 30 seconds more.
5
5. Transfer the roasted cauliflower, shallot-garlic mixture, saffron infusion, cream, almond butter, butter, Parmesan, nutmeg, finely grated zest of half the lemon, 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a blender. Blend until very smooth. If needed, add a little of the reserved pasta water so the sauce is silky but still thick.
6
6. In the same large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the remaining minced garlic clove and cook for 20 seconds. Add the spinach and sauté for 1 to 2 minutes until wilted. Season with a pinch of salt.
7
7. Lower the heat to medium. Pour the cauliflower-saffron sauce into the skillet with the spinach and stir. Add the drained pasta and enough reserved pasta water, little by little, so the sauce coats the pasta well. Cook for 1 minute, tossing, until everything is glossy and combined.
8
8. Toast the sliced almonds in a small dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden and fragrant.
9
9. Serve the pasta hot topped with the toasted almonds, extra Parmesan if desired, and a few grinds of black pepper.

Chef tips

For an especially refined sauce, blend for an extra minute and strain it if you want a restaurant-style texture. Do not overbrown the garlic, so the saffron stays delicate and clear.

Substitutions

You can use mezze maniche, gemelli, or fusilli instead of torchiette. Almond butter can be replaced with cashew butter, though the flavor will change. If you do not have shallot, use a smaller amount of sweet onion.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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