- 1 teaspoon crushed saffron threads
- 1 cup boiling water
- 1 cup fresh bread crumbs
- 1/4 cup butter, melted
- 1 (16 ounce) package ziti pasta
- 2 teaspoons vegetable oil
- 1 small onion, diced
- 1 head cauliflower, chopped into bite size pieces
- salt and pepper to taste
- 1/2 cup golden raisins
- 1/4 cup pine nuts
- Preheat oven to 350 degrees F (175 degrees C).
- Stir the saffron threads into the boiling water, and cover. Set aside to steep for several minutes while proceeding with the recipe.
- Toss the bread crumbs together with the melted butter, and lay out evenly on a cookie sheet. Bake in the preheated oven until golden and crispy, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While the pasta is cooking, heat 2 teaspoons of vegetable oil in a skillet over medium heat. Stir in the onion, and cook until softened, about 3 minutes. Add the chopped cauliflower and saffron water; season to taste with salt and pepper. Increase heat to medium-high and simmer, uncovered, until the cauliflower has softened, about 10 minutes. Stir in the raisins, pine nuts, and cooked ziti. Pour into a serving dish and sprinkle with browned bread crumbs.