Orecchiette with cauliflower and saffron
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For 4 people: 400 g of orecchiette-400 g cauliflower-100 grams of diced green Apple-80 grams of onion-2 sachets of Saffron-4 ladles of broth-4 tbsp olive oil-1/2 lemon juice-sale
In a pan with a little oil Cook the chopped onion and cauliflower florets, cut into pieces.
Cook on medium heat for five minutes.
Add the diced Apple and saffron dissolved in broth, season with salt and cook for a few minutes.
Pour the drained pasta al dente and have it jump until the liquid is absorbed.
Once cooked, sprinkle with lemon juice.
Remove from the heat and enjoy!
(Thanks to Quetzali)