I've been meaning to share this recipe from Yoga Journal Magazine for a few months now. It was so easy to make and really tasty! If you make it, let me know how you liked it.
Cauliflower Orecchiette with Red Pepper, Basil, and Parmesan
Makes 6 to 8 Servings
- 2 teaspoons kosher salt
- 1 head cauliflower (about 2 pounds)
- 1 pound orecchiette or farfale pasta
- 3 tablespoons olive oil
- 2 tablespoons minced garlic (about 6 medium cloves)
- ½-1 teaspoon crushed red pepper flakes
- 1-1 ½ tablespoons chopped fresh basil
- ½ teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan cheese
1. Fill a large pot about ¾ full with water, add 1 teaspoon of the salt, and bring to a boil. Meanwhile, cut the cauliflower florets away from the core and add them to the boiling water. Cook just until cauliflower is fork-tender, 5 to 7 minutes. With a slotted spoon, remove the cauliflower and drain in a colander. When the water comes back to a boil, stir in the pasta and cook until it is al dente, 10 to 12 minutes.
2. While the pasta cooks, heat the oil in a large, deep skillet over medium heat just until it begins to shimmer. Add the cauliflower and, with a spatula or wooden spoon, break the florets into bite-sized pieces roughly the same size as the pasta. Cook, stirring, just until the florets begin to brown, 3 to 4 minutes. Add the garlic and cook until fragrant and beginning to brown, 1 to 2 minutes.
3. Drain pasta, reserving 1 cup of the cooking water. Add the orecchiette, cauliflower, and garlic to the pot and mix well. Add the crushed red pepper flakes, the basil, the remaining 1 teaspoon of salt, and the pepper, and then toss. Add the cheese and toss again. If the pasta doesn’t look saucy enough, spoon in a little of the reserved pasta water, toss one last time, and serve right away.