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Pasta with cauliflower alla siciliana

Simple Traditional Recipe, with video recipe

by Ada Parisi
5 min read
Pasta con il cavolfiore alla siciliana

How to make Sicilian-style pasta with cauliflower

Pasta with cauliflower alla siciliana: A traditional Sicilian or rather Palermo recipe, simple and tasty. Pasta with Sicilian cauliflower is one of my favorite winter dishes. Among the ingredients there are some typically Sicilian such as raisins and pine nuts. Is’ seasoned anchovies and saffron yellow yield. As a rule in Sicily is made with cauliflower, white or violet in Palermo and the pasta is cooking cauliflower in water, but here in Rome, I learned to appreciate what romanesco. If you are looking for inspiration and like Sicilian cuisine, have a look at all my SICILIAN RECIPES.

I suggest you try even PASTA WITH ARRIMINATE VRUCCOLI, or with the cauliflower, but the red version: It has a completely different and equally amazing taste. or the CAULIFLOWER CROQUETTES, that children will also love, And the PASTA AU GRATIN WITH CAULIFLOWER AND WALNUTS.

As for the anchovies, the traditional recipe takes anchovies in oil, but you can also use those salted, Obviously dissalandole carefully. This is a typical winter recipe that is simple and quick to make: the sauce is made in a few minutes, just before lessiate the cauliflower. In Palermo often pasta with Sicilian cauliflower is prepared like a timballo and baked in the oven. And as a pasta shape, casarecce or bucatini are traditionally used.

Is, If you are vegetarian or vegan, deleted the anchovies (Maybe by replacing them with a handful of capers, chopped) and cheese, excellently replaced by the breadcrumb toasted in a little oil. You will love it. You can also use the fried breadcrumbs instead of cheese, How do I use in Palermo. Have a good day”

Pasta con il cavolfiore alla siciliana


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


a medium-sized cauliflower

350 grams of bucatini, casarecce or other pasta

Golden onion

a handful of raisins and pine nuts

12 saffron pistils (or a sachet)

2 anchovies in oil or desalted

extra virgin olive oil

salt and black pepper

50 grams of grated cheese (or with cheese)

toasted breadcrumbs


To prepare the dough with cauliflower Sicilian, set on fire a large saucepan with salt water: clean cauliflower, peeling off the tops and peeling them from the outer peel and washing it under running water and putting it in boiling water. Cook until tender and drain it, keeping aside all the cooking water.

Meanwhile, chop thinly the onion in a pan put 4 or 5 tablespoons of oil to heat. Join the onion and let it dry on low heat until it becomes transparent. Add the anchovy fillets and let them 'melt' in the oil over low heat, taking care not to burn and finally the pine nuts with raisins.

Also add the cauliflower and some of its cooking water in which you will have melted the saffron. Cauliflower should cook until almost becoming a cream: help yourself by gradually adding a few spoonfuls of the cooking water. Add salt at the end, because anchovies are savory and the cooking water with which you will have 'stretched' the sauce is already salted.

In the cauliflower cooking water throw the pasta, drain it al dente while still keeping aside the cooking water, and put it in the pan with the cauliflower and, If necessary, a few tablespoons of the cooking water. Put the pasta with sicilian cauliflower in the dishes and top with a little fresh ground black pepper and grated caciocavallo or, If you prefer, the toasted breadcrumbs, that in Sicily is called "muddica atturrata". Bon appétit!


MATCHING: with this dish we recommend a 'saison' style beer capable of degreasing anchovy without covering the scent and aroma of cauliflower. To go safe a good choice could be a timeless Saison Dupont, one of the most appreciated in Europe. Looking at wine, This dish deserves the pleasantness of a Chardonnay sparkling wine, as that produced by Winery White Dove, fresh and rich in floral and fruity perfumes.

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John Vancouver 9 February 2020 - 02:57

A classic of our cuisine. I added black olives and Thai chili (fire) bucket’ the results shortly. I used peppery pecorino di Ragusa, pinenuts Buccheri and dough atturrata…………. posterity will judge

Ada Parisi 9 February 2020 - 16:54

He thinks I just today I made the variation in red. I envy the pine nuts Buccheri! Let me know and thanks! ADA

John Vancouver 9 February 2020 - 17:11

Actually and’ It was an explosion of flavors. Unfortunately the pasta shapes are limited (my pantry needs rifornimrnti) as well as Sicilian and Italian ingredients here that are not found and infattii when shopping in Sicily riemprio a Samsonite coach with all godorie ricotta salata type perorino peppery, “Piacenza”, Oregano Mountains Messina, CACIOCAVALLO, some Provelette, tuna in jars Adelfio Marzamemi, salted anchovies. One time …few years ago’ I remember the wooden barrel where putiiari kept the salted sardines and that with a piece of wood the peeling off one by one and then put them in greaseproof paper and finally in cartapaglia. I do not know why’ but I let you take the memories and …………. just think about the next recipe………… I would be inclined for a risotto with citrus………..what do you think about it?? Good………………

Ada Parisi 11 February 2020 - 11:34

go for the risotto with citrus. I understand that living so far away is complicated in terms of raw materials. I think you already do miracles… a warm greeting. ADA

John Vancouver 12 February 2020 - 02:51

In fact the raw materials……………. rough ride. In Toronto they have no problem, but here on the west coast I'll let you imagine. However I managed to get me a fabulous STANDARD, using Mexican melamzane, Thai basil and chili, the pasta peeled Molisana Cirio (Thanks to my friend in Montreal) Sicilian ricotta salata and Chilean Cabernet Sauvignon……….. better than nothing!!

Ada Parisi 12 February 2020 - 13:07

Then praise your great commitment so far to rebuild the home flavors. A warm greeting

Luana April 19, 2017 - 04:08

Home my tradition is that it uses the cauliflower violet Sicilian. with the Green I've never seen, and in rare cases I made it with white, and it is very different.

Ada Parisi April 19, 2017 - 10:51

Hi Luana, you know that in Palermo using the violet: my mother is from Palermo and recalls, but I'm from Messina and Messina is almost non-existent, so we always used the white one. Seeing as though I live in Rome (where violet is very rare and under no circumstances is the variety of Palermo but a very strong scent), I prefer the white broccoli, much more delicate. Obviously each then uses the variety you prefer, the recipe is always the same as proceedings. I the violet I dream at night, some’ I envy you… ADA

Luana April 19, 2017 - 13:47

No, also I am of messina, and I always used the violet. and anyway I invidiarti, Since I live right outside of Italy, and I can't find either violet or other regional varieties :(

Ada Parisi April 19, 2017 - 13:53

I no longer live in Messina long (16-17 years??? an eternity) but remember it was nowhere to be found. The envy I step back… in any case both in Milan and Rome some kind of cauliflower I always found… I hope to hear from you, a dear greeting, ADA

Marina November 19, 2015 - 12:57

Is’ one of my favorite pastries and do often.
The video came out great.

Ada Parisi November 19, 2015 - 16:21

Thanks Marina! I can't win the embarrassment in reality, and this time I also had pharyngitis. But I commit :-) See you soon, ADA

Marilena October 26, 2015 - 11:45

Hello! Made Saturday…with some modifications! I did not put the Saffron (because I forgot!!!!) and, instead of pine nuts (I hadn't…) I put chopped almonds…delicious anyway.. Thanks for your recipes, always original!!

Ada Parisi October 26, 2015 - 12:16

Thanks Marilena! Pine nuts almonds hazelnuts, anything goes as long as it is crunchy! I'm so glad you liked it! Good start of week, ADA

ALE January 25, 2015 - 19:53

Dear Ada, I made it today for lunch. Perfect recipe, As always… I used half sleeve because I am not fond of bucatini, next time I'll try with the touch of the crumb. Keep delighting us ;) !

Sicilians creative in the kitchen January 26, 2015 - 12:43

Hi dear thank you for the confidence you show me always! I keep… There will be always delights but we put all! I embrace you, ADA

Fina January 23, 2015 - 16:28

And muddica atturrata? Even without I love.

Sicilians creative in the kitchen January 24, 2015 - 14:57

Hello! Also I often toasted crumbs over, but in this case I had the cheese at home and I wanted to exploit it. But I would add the alternative to recipe, Thanks for reminding me! See you soon, ADA

conunpocodizucchero.it January 22, 2013 - 17:02

I've never seen this format, but inspires me! Thanks for the idea!

fratelli_ai_fornelli January 22, 2013 - 17:14

I saw it by accident at the supermarket and I was fascinated…


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