Easy Sicilian Cauliflower Pasta (Pasta chi Vruocculi Arriminati) is a delicious combination of traditional Sicilian ingredients. Cauliflower is combined with exotic flavors like sweet raisins, bright saffron, the crunch of pine nuts and homemade breadcrumbs. Ready in under 30 minutes!
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Jump To
- 💖Why we love Sicilian cauliflower pasta:
- Project Sicilia
- 🛒 What ingredients are in Sicilian Pasta with Cauliflower?
- Equipment you need to make this recipe:
- How to make Sicilian pasta with cauliflower?
- How to cook pasta:
- What to serve with this Italian pasta recipe?
- 🫙 Leftover and Storing:
- 📃 Substitutions & Variations:
- ☑️ Lora's Tips
- ❓ FAQ'S
- Some other pasta recipes you'll love:
- 📖 Recipe
- Sicilian Pasta with Cauliflower-Pasta chi Vruocculi Arriminati
If you enjoy cauliflower recipes, you will like my Sicilian roasted cauliflower or my paprika cauliflower soup.
Originally published March 2021 and updated for content March 2024.
There have been so many recipes I have been meaning to share here with all of you from my dad’s beloved region of Sicily.
One dish that brings back so many memories of dad and his cooking is “pasta chi vruocculi arriminati” also called “pasta cu vrùocculi ‘rriminati. The name in Sicilian translates to “pasta that is mixed with cauliflower”, because arriminari is translated to stirred or mixed, but it also could refer to mixing it with seasonings/flavors.
Sicilian food may seem really unusual and different compared to traditional Italian recipes that have become famous in America (and the rest of the world). What makes this pasta so very Sicilian is that it is made with raisins, anchovies, saffron and pine nuts. These are classic Sicilian ingredients that blend together in a magical and unique way.
💖Why we love Sicilian cauliflower pasta:
- Vibrant Mediterranean Flavors: This Sicilian pasta with cauliflower recipe brings together the bright, robust flavors of extra virgin olive oil, red pepper flakes, and toasted pine nuts, capturing the essence of the Mediterranean in every bite.
- Versatile Cauliflower: Cauliflower takes center stage in this dish, offering a deliciously hearty and nutritious base for the pasta. Its mild flavor allows it to absorb the rich olive oil and spices, while its texture adds a satisfying bite to the dish.
- Simple and Satisfying: With just a few key ingredients, including cauliflower, pasta, and pantry staples like olive oil and red pepper flakes, this recipe is both simple to prepare and really satisfying, making it perfect for busy weeknights or relaxing weekends.
- Sicilian Inspiration: Drawing inspiration from classic Sicilian pasta dishes like Pasta alla Norma, this recipe pays homage to the culinary traditions of the region, showcasing the timeless combination of pasta, vegetables, and vibrant Mediterranean flavors.
- Crunchy Texture: Topping the dish with toasted pine nuts and breadcrumbs adds a delightful crunch to each bite, elevating the dish with a contrast of textures that keeps you coming back for more. Plus, using pasta water helps to create a silky, cohesive sauce that perfectly coats every strand of pasta.
These are flavors in savory Sicilian dishes that go all the way back to the centuries of Arabs ruling this incredible island (don’t forget, Sicily had many different conquerors that left their mark on their food, which makes it all so fascinating and delicious!).
The Saracens (Arabs) conquered the Western side of Sicily in 827 and it is still today known as the Arab side of Sicily, with Palermo as its capitol, which is where this pasta dish was created. And the Eastern side of Sicily is referred to as the Greek side of Sicily. Which is the side of Sicily my dad is from and in my genetics, I am part Greek!
If you haven’t explored traditional Sicilian recipes, you may be surprised to learn that raisins, pine nuts, anchovies and even saffron are a part of many of their recipes. Sweet, savory and absolutely delicious when combined together. The one thing I insist you do with the recipe is top it off with the homemade breadcrumbs. It is just that special and simple touch that brings the subtle sweetness all together.
Project Sicilia
This is all a part of my #projectsicilia. This is my 3rd recipe for this year. When nonno (my dad) passed away, I had a personal goal to share Sicilian recipes dad used to make or that was a part of my childhood in Sicily. Food memories for my children to one day try and to learn about their Sicilian food culture.
- January 2021 : I shared the Sicilian Scacciata with Cauliflower.
- February 2021: I shared an Eggplant Timbale-Timbalo di Melanzane
- March: Sicilian Pasta with Cauliflower (posted today)
🛒 What ingredients are in Sicilian Pasta with Cauliflower?
- Cauliflower: The star of this pasta is the cauliflower. In Sicily, you will see this made with the purple cauliflower (which they call “u basturdu”). Keep in mind that in Sicily, broccoli actually refers to cauliflower (I know, it’s a little confusing). But this dish could be made with either cauliflower or broccoli. Or fioretto, if you happen to find them.
- Pine nuts: AKA pinoli. Pine nuts can now be found at any market and also online. It really is a essential to use to make this dish authentic.
- Stale bread: In Sicilian it is called “muddica”. You could use store bought bread crumbs, but if you happen to have any leftover sourdough bread on hand, as I did, it will make the most wonderful topping for this recipe.
- Olive oil: I used Sicilian extra-virgin olive oil. The better the quality of the olive oil, the better the flavor of the entire dish.
- Onion: I used a sweet onion, you could use a white onion or even a shallot. I never made this with garlic (it’s not typical to use garlic for this in Sicily), but if you want to try with garlic, go ahead and see if you like it.
- Anchovy fillets: This is also an authentic addition to the recipe. IF you are vegan, leave it out. If you do not like the flavor of anchovy, leave it out.
- Raisins: Raisins are really essential to make this dish true to its origin and it adds a delicate sweetness to every bite.
- Saffron: Saffron, AKA the spice of the Gods, adds a subtle, mysterious flavor and a gorgeous color to the dish. I have found saffron at every market near me, so should be easy to find (and of course, really easy to find online), this is another Saracen (Arab) ingredient that still remains in many traditional Sicilian dishes.
- Sea salt and freshly ground pepper: You don't need too much salt for the sauce, if you're using the anchovy fillets. The anchovies are very salty, so check the seasoning before adding salt. Add some ground pepper to your taste.
Equipment you need to make this recipe:
- Cutting board: I like to use bamboo cutting boards, but use whatever type you have on hand.
- Sharp knife: A really sharp knife is needed to chop up the veggies.
- Large pot: You'll need a nice and big pot to boil the pasta.
- Large skillet: You'll need a large skillet to make the sauce. It has to be big enough to combine the sauce with the pasta.
How to make Sicilian pasta with cauliflower?
Here is what I did to make this delightful Sicilian pasta recipe. Full printable recipe is found below.
First thing is to gather all the ingredients.
To make the sauce, the first thing you do is cook up the cauliflower.
I happened to be lucky and found at my local fruit/veg market some fioretto. Fioretto is actually a hybrid of broccoli and cauliflower. It happens to have a more delicate and sweet flavor than standard cauliflower. It even has small florets that you may find looks similar to broccoli. They aren't easy to come across, so keep in mind, standard cauliflower is also great for this recipe!
You’re not cooking it until it’s mushy. It should be tender when you poke it with a fork. And keep in mind, it will cook up a little more with the rest of the ingredients in the sauté pan.
While the cauliflower is boiling, you could do some other steps.
While the cauliflower is cooking, prep the raisins by placing them in a small bowl and covering with warm water to plump them up.
In another small bowl, add the saffron and cover with 2 tablespoons of warm water.
In a small sauce pan, toast up the pine nuts.
When they are golden brown, set aside the pine nuts and add bread crumbs to same pan with a little olive oil and toast them up. Set the bread crumbs aside.
In a large sauce pan, heat up olive oil and begin by sautéing the onion and adding chopped anchovy fillets. The anchovies melt away with the onion and add a subtle kick of umami (salty flavor).
To that you add in the raisins (drained) and the toasted pine nuts (I left mine whole, but feel to chop them into smaller pieces).
Next, add in the cauliflower and saffron (with its liquid)and stir everything and let it simmer for just a few minutes while the pasta cooks.
Drain the pasta and add it in to the pan with the cauliflower sauce ingredients and some reserved pasta water.
The pasta gets plated up and the final addition is a sprinkling of the toasted bread crumbs. And of course, a drizzle of extra-virgin olive oil.
How to cook pasta:
- Use a big pot: Very important to cook the pasta in a large enough pot with enough water. The pasta will expand as it cooks. For every 3.5 ounces of pasta, you'll need 4 cups of water. Stir the pasta as soon as you add it to the boiling water. If you don't, it will stick to the bottom of the pot.
- Generously salt the water: As soon as the water starts to boil, add in 1.5 tablespoons of salt. If you use less than that, the pasta will be very bland.
- Keep stirring: Stay close to the boiling pasta and stir it frequently. The water could boil over if you walk away and don't stir it. It has to stay at a rolling boil. Do not simmer the pasta, as it won't cook up.
- Reserve pasta water: Before you drain the pasta, keep some of the starchy pasta water. Do not rinse the pasta in cold water. The pasta gets added immediately to the pan with the arrabbiata sauce. If needed, you could thin out the sauce with a little bit of the starchy reserved pasta water.
What to serve with this Italian pasta recipe?
Sicilian cauliflower pasta is Italian comfort food and it goes really nicely with any roasted vegetable, side dish, or bread.
- Panzanella Toscana >>> A really nice Tuscan salad! It's simple and delicious!
- Insalata mista >>>This is my favorite and really easy Italian salad.
- Crusty bread >>> I think it's always a good idea to have some great bread to sop up all the sauce! Or try an easy Greek bread: psomi spitiko .
- Rosemary breadsticks >>> Truly delicious breadsticks!
🫙 Leftover and Storing:
- To refrigerate: If you happen to have any leftovers, once it has cooled down, store the pasta in a storage container in the fridge for up to 3 days.
- To freeze: I do not recommend freezing this pasta.
📃 Substitutions & Variations:
- For a vegetarian version, skip the anchovies and use vegetable broth instead of chicken broth for a richer flavor. You can also add in some diced bell peppers for added color and texture.
- For a vegan version, omit the cheese or use a dairy-free alternative such as nutritional yeast sprinkled on top instead.
- If you don't have saffron, you can use a pinch of turmeric for a similar color and flavor.
- Instead of raisins, try using dried cranberries or chopped dates for a slightly sweeter taste.
- For a protein boost, add in some cooked chickpeas or white beans along with the cauliflower.
- To make it gluten-free, use your favorite gluten-free pasta or substitute with spiralized zucchini.
- For a heartier meal, add in some cooked chicken or shrimp before adding the pasta to the sauce.
- To make it more indulgent, top with crispy bacon bits or thinly sliced prosciutto before serving.
- For added depth of flavor, stir in a spoonful of pesto or sun-dried tomato paste into the sauce.
☑️ Lora's Tips
- To add more depth of flavor, try using a combination of olive oil and butter when cooking the onions.
- For a vegetarian option, omit the anchovies and use vegetable broth instead of saffron water for added flavor.
- Make sure to reserve some pasta water before draining, as it helps create a creamy sauce when added to the pan.
- Toast the pine nuts in a dry pan over medium heat for 2-3 minutes until lightly browned and fragrant.
- To toast bread crumbs, heat them in a small skillet with some olive oil until golden and crispy.
❓ FAQ'S
The pasta of Sicily reflects the island's rich culinary heritage and diverse influences. Traditional Sicilian pasta varieties include shapes like busiate, casarecce, and anelletti, each uniquely suited to capturing and holding onto the region's vibrant sauces and flavors. T
Cauliflower pasta can be a healthier alternative to traditional wheat-based pasta for those looking to reduce their carbohydrate intake or add more vegetables into their diet. Cauliflower is low in calories and carbs while providing essential nutrients like fiber, vitamins, and minerals.
Cauliflower pasta is typically made from cauliflower that's been finely grated or processed into a rice-like texture, then combined with other ingredients like eggs or cheese to bind it together. This mixture is then formed into pasta shapes or used as a base for sauces and toppings, offering a low-carb alternative to traditional wheat-based pasta dishes.
Yes, there are! Italian cuisine offers several delightful dishes that incorporate cauliflower. One popular option is "Cavolfiore al forno," a comforting baked cauliflower dish seasoned with garlic, anchovies, and capers, often topped with breadcrumbs and Parmesan for a crispy finish. Another is "Pasta con i cavolfiori," which combines cauliflower with pasta, often in a garlic and oil base, sometimes enriched with saffron for a Sicilian twist.
I used spaghetti, but traditionally it’s made with bucatini. It also could be enjoyed with linguine, penne, rigatoni or even fusili. Basically, whatever shape you love the most!
Yes, if you omit the anchovies, this pasta is totally vegan/vegetarian.
Yes, you can make it gluten-free! Simply sub your favorite gluten-free pasta brand and use gluten-free bread crumbs.
One option is to make a cauliflower frittata, combining the cauliflower with eggs, cheese, and herbs, creating a filling meal that works well for breakfast or a light lunch. Another creative idea is to prepare cauliflower tacos, where the cauliflower is mixed with spices and served in corn tortillas with your choice of toppings.
For a hearty option, cauliflower steak makes a fantastic centerpiece, seasoned and roasted until golden brown, often served with a savory sauce or chimichurri. Cauliflower rice is a lighter, grain-free alternative to traditional rice, perfect as a base for stir-fries or as a side dish, and you can flavor it with herbs and spices.
Some other pasta recipes you'll love:
📖 Recipe
Sicilian Pasta with Cauliflower-Pasta chi Vruocculi Arriminati
Equipment
Ingredients
- 1 whole cauliflower roughly chopped into florets, (* I used fioretto)
- ¼ cup pine nuts
- 3 ounces stale bread should make about 1/2 cup coarse bread crumbs
- 3 Tablespoons olive oil plus extra to serve (I used extra-virgin Sicilian)
- 1 medium onion finely diced
- 4 canned anchovy fillets or anchovy paste optional, optional *if you omit, this pasta is vegan
- ¼ cup raisins or currants
- 1 teaspoon saffron strands
- 1 pound pasta bucatini, spaghetti, or linguine
Instructions
- Boil water: Bring a large pot of salted water to a boil.
- Boil cauliflower: Add the cauliflower and cook until soft and tender (but not mushy), about 10-15 minutes. With a slotted spoon, remove the cauliflower and set aside in a large bowl. Turn off the heat and save the water in the pot to cook the pasta.
- Prep raisins: While the cauliflower is cooking, prep the raisins by placing them in a small bowl and covering with warm water to plump them up.
- Prep saffron: In another small bowl, add the saffron and cover with 2 tablespoons of warm water.
- Toast pine nuts: In a small sauce pan in medium heat, add the pine nuts and toast them until golden brown (keep a good eye on them and be sure to move them around with a wooden spoon so they don’t burn). When nice and golden brown, set them aside in a small bowl.
- Prep the bread crumbs by cutting the bread into small portions. Add it to a food processor and pulse until you get coarse crumbs.
- Toast breadcrumbs: In the pan you toasted the pine nuts, add a tablespoon of olive oil and turn the heat to medium. Add in the bread crumbs. Let them toast up and stir them with a wooden spoon (so that they don’t brown too much on one side). As soon as they are nice and crispy and a dark golden color, place them in a small bowl and set aside.
- Cook pasta: Bring the pot of water that you cooked the cauliflower in to a boil and add more water to the pot (if needed). When water is boiling, add in the pasta and cook until al dente, following time suggestion on the pasta box.
- Heat pan: Place a large frying pan on the stove to medium heat and add in 2 tablespoons of olive oil. When the oil has heated, add in the onion and cook until translucent (about 5 minutes).
- Add anchovies: If you are using anchovies, add them in now and stir them together with the onions. They will break up and melt together with the onions.
- Drain the raisins and add them in. Also add in the toasted pine nuts. Lower the heat and stir it all together.
- Add the cauliflower and the saffron water to the pan. Use a wooden spoon to stir it all together, breaking up any large pieces of the cauliflower. Season with salt.
- Drain pasta: When pasta is cooked to al dente, drain and reserve a cup of the pasta water. Add the pasta and some of the reserved pasta water to the pan with the cauliflower sauce. Stir everything together. If needed, add some more of the reserved pasta water and stir together with the pan on the heat (be sure not to keep it too long on the heat as you don't want the pasta to overcook and get mushy).
- Season: Check the seasoning and add more salt, if needed, and freshly ground pepper.
- Serve: Add the pasta to a serving bowl or platter. Drizzle on some really good extra-virgin olive oil. Sprinkle the toasted bread crumbs on top. Serve immediately and ENJOY!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- To add more depth of flavor, try using a combination of olive oil and butter when cooking the onions.
- For a vegetarian option, omit the anchovies and use vegetable broth instead of saffron water for added flavor.
- Make sure to reserve some pasta water before draining, as it helps create a creamy sauce when added to the pan.
- Toast the pine nuts in a dry pan over medium heat for 2-3 minutes until lightly browned and fragrant.
- To toast bread crumbs, heat them in a small skillet with some olive oil until golden and crispy.
Christina Svensson says
Thank you Lora!
This pasta dish must be a dream to eat.
Interested in historic and flavoursome every day dishes.
Look forward to follow you.
Lora says
Hi Christina-Thanks for stopping by! I really appreciate your kind comment! XX
cara says
I recently tried the Sicilian Pasta with Cauliflower, and it quickly became one of my favorite dishes. The combination of tender cauliflower with the sweet raisins and aromatic saffron created an intriguing and delicious flavor profile. I highly recommend it to anyone looking for a quick yet flavorful pasta dish.
Lora says
Hi Cara-Thanks for taking the time to let me know you enjoyed one of my most favorite Sicilia pasta dishes. It is definitely very flavorful and I'm so happy you enjoyed the Sicilian pasta with cauliflower!