Orecchiette with Buttered Cauliflower, Toasted Pine Nuts and Shaved Parmesan

Garlicky orecchiette pasta with crispy buttered cauliflower, toasted pine nuts, thyme and shaved parmesan cheese.

Difficulty: Easy

Time: 35-40 min

This dish is Vegetarian

Calories: 792 Fat: 13g Carbs: 72g Protein: 19g

Orecchiette translates to “little ear” describing this pasta perfectly. With the concave shape, it’s a pro at cradling and ensuring every bite has a little bit of saucy flavor. This dish is filled with comforting ingredients including cauliflower made nutty by browning first. A perfect cozy dish!

Ingredients

Orecchiette pasta

Pine nuts

Cauliflower

Shallot

Garlic

Parsley

Thyme

Parmesan

Butter

Mince To cut a food into very small pieces.

Floret literally a small flower, but usually refers to the individual true flowers clustered within

Large pot

Medium sauté pan

Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Bring 4 quarts salted water to a rolling boil in a large pot. Wash and dry all produce. Peel shallot, cut in half then slice thinly. Mince garlic. Remove parsley leafs from stem and rough chop. Remove thyme leaves from stem then mince. Cut cauliflower into florets, cut each florets in half to give it a flat side.

orrechiette

Step 2: COOK PASTA

Once pasta water is boiling, add orecchiette to boiling water, stir, and cook for 90 seconds until al dente; cooked but with a firm bite. Strain and set aside. Begin searing the cauliflower (Step #3).

Step 3: SEAR CAULIFLOWER

Melt half of the butter in medium sauté pan over medium heat, add cauliflower flat side down and cook over medium-low heat for 3-4 min without moving it. Once you begin to see some browning and caramelization flip the florets and cook another 3-4 min on the other side. Remove from pan and set aside. Do not clean the pan.

Step 4: MAKE GARLIC BUTTER

Place pine nuts in previously used sauté pan and toast 1-2 min until golden, remove from pan. Place remaining butter in previously used pan add sliced shallot and garlic. Cook over medium heat 4-5 min until soft.

Step 5: FINISH PASTA

Add thyme and orecchiette to garlic butter and toss cooking 2-3 min until incorporated. Add seared cauliflower and parmesan cheese, stir to combine. Remove from heat.

Step 6: PLATE YOUR DISH

Divide pasta between two bowls, top with toasted pine nuts and parsley. Enjoy!