4 Cozy Vegetarian Dishes To Whip Up This Winter

INGREDIENTS
1/3 cup Passolina raisins
12 1/4 ounces cauliflower, cut into florets
4 to 5 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
Pinch of saffron
1/4 cup pine nuts
11 1/4 ounces maccheroni pasta
1/3 cup grated pecorino pepato cheese
Handful of basil leaves, sliced
Salt

INSTRUCTIONS
Put the raisins in a small bowl, add warm water to cover, and set aside to soak for 10 minutes, then drain.

Bring a large pot of salted water to a boil. Add the cauliflower and cook for 5 to 6 minutes. Using a slotted sport, transfer the cauliflower to a colander to drain; reserver the cooking water.

In a large frying pan, heat the olive oil over medium-low heat. Add the onion and cook for a few minutes, until softened. In a small bowl, dissolve the saffron in a small ladleful of water, then pour it into the pan with the onion. Cover and cook over low heat for 10 minutes, then add the cauliflower, raisins, and pine nuts and season with salt.

Meanwhile, return the cauliflower cooking water to a boil, add the pasta, and cook according to the package instructions until al dente. Drain the pasta and add it to the frying pan. Add the pecorino and basil, stir to combine, and serve.