Orecchiette Pasta With Cauliflower Recipe

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Orecchiette Pasta with Cauliflower

Diane Davis


Pasta is fun !!! I like giving pasta as a gift either prepared, or as pasta uncooked with a recipe. Sure, it's simple with sauce or pesto, but how about something different, something special for a special occasion. This one is oh-so-easy. Besides, this recipe comes from a "Best Recipes From 25 Best Cookbooks" cookbook -- how can you miss with that !!

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6-10 generously


10 Min


30 Min


Stove Top


1/2 c
shelled unsalted pistachios
8 Tbsp
unsalted butter, cut into pieces (1 stick)
1 medium
head cauliflower, cut into small florests
oil-packed anchovies, drained, rinsed, finely chopped
1 clove
garlic, finely chopped
2 c
chicken broth
1 lb
orecchiette pasta
1/2 c
chipped fresh parsley
3/4 c
finely grated parmigiano-reggiano
1/2 tsp
crushed red pepper flakes, (to taste)
6 Tbsp
extra-virgin olive oil

Directions Step-By-Step

Heat over to 350. Spread pistachios on small baking sheet and bake until lightly toasted, about 5 minutes. Cool, then coarsely chop.
In large, deep skillet, melt butter over medium heat until it smells nutty and is golden brown. Add cauliflower and cook while stirring 1-2 minutes.
Add anchovies and garlic and cook, stirring, 1-2 minutes (the anchovies will dissolve in the butter).
Add the chicken broth and cook until the cauliflower is tender, about 5 minutes.
Meanwhile, cook the orecchiette until al dente in large pot of well-salted water. Reserve 1/2 cup of pasta water before draining the pasta. Drain.
Add the orecchiette, parsley, parmesan and crushed red pepper flakes to the cauliflower and stir to combine. Season to taste with salt and pepper.
Serve in individual bowls, if desired. Sprinkle with pistachios and more red pepper flakes, if desired. (NOTE: If pasta seems dry, add a little of the reserved water.) Fresh drizzle with olive oil.

About this Recipe

Course/Dish: Vegetables, Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian