Sedani Pasta with Yellow Cauliflower, Saffron, and Mustard Seeds

Method

1. Cut the yellow cauliflower into florets and boil them in salted water for about 10 minutes.
2. Toast the mustard seeds in a small pan, then grind them in a spice or coffee grinder (or mortar).
3. Prepare the crispy breadcrumb topping: in a pan with a drizzle of oil, add chili, garlic cloves, and breadcrumbs; toast until golden, then set aside.
4. Make the cream: place the boiled cauliflower in a blender with some cooking water, ground mustard seeds, saffron powder, and a pinch of salt. Blend until smooth.
5. Cook the pasta in the same salted water, but remove it 2 minutes before the recommended time.
6. In the pan used for the breadcrumbs, pour the cauliflower cream. Add the drained pasta and a ladle of pasta cooking water. Finish cooking, adding a drizzle of oil and mixing well.
7. Plate the pasta, top with the crispy breadcrumbs and fresh marjoram leaves.