nutritionist Chelsea

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Fettuccine with Saffron Cauliflower

Fettuccine with Saffron Cauliflower

This recipe was inspired by one of my favorite meals, served for dinner at an olive plantation I stayed at in Sicily- it was so good, I make a variation of it frequently, and my family always requests it when I visit (so you know this one’s a winner)! The cauliflower becomes nutty when sautéed, the pine nuts add crunch, the raisins add chewy sweetness, and the saffron makes it an incredible golden color! Serve over your favorite pasta with excellent olive oil  Serves 4

What (your ingredients):
1 tablespoon olive oil
1 head of cauliflower, chopped into small bite size pieces
1-2 pinches saffron
½ cup hot water
⅟3 cup raisins
⅟3 pine nuts
Pinch of salt
Pasta (I used a fresh Carrot and Turmeric Fettuccine, which added a subtle smokiness)

How (your directions):

Heat olive oil over medium heat in a sauté pan. Add cauliflower florets and sauté until they start to get a light brown on the outside, about 5 minutes.

Meanwhile, add saffron to a bowl and cover with ½ cup hot water. Let steep for 1-2 minutes:

Add saffron and golden water to cooked cauliflower. Stir cauliflower until water has evaporated.

Add raisins and pine nuts, then sauté for another 3-4 minutes. Add a pinch of salt for seasoning.

Serve with your favorite pasta, a drizzle of excellent olive oil, and enjoy!

Why (the science):  When we think of carotenoids, the compound that gives certain vegetables that bright orange color (ahem, carrots and sweet potatoes), we don’t often think of saffron. This golden spice, although small in size, is rich in carotenoids and a powerful antioxidant!

Here’s your Saffron Cauliflower – Nutrition Label

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