ORECCHIETTE WITH CAULIFLOWER AND WALNUTS

By kayjayjohnson

Ingredients

• 1 head cauliflower, cleaned, trimmed, and cut into florets
• 2 cloves garlic, chopped
• 2 shallots, chopped
• 1 can low-sodium chicken broth
• 1 pound orecchiette
• Hot pepper flakes
• Salt and pepper
• Plenty of grated Parmigiano (1-1.5 cups)
• 1/2 cups chopped, toasted walnuts
• 2 tablespoons parsley, chopped

Details

Adapted from avenuefood.com

Preparation

Step 1

Put pasta water on to boil. Sauté shallot and garlic in olive oil. Add a pinch of red pepper flakes, broth, and cauliflower. Simmer until cauliflower is quite tender, about 15 minutes. Cook pasta. Mash cauliflower mixture well with a potato masher, season with salt and pepper. If it is too watery, simmer down a bit. Toss pasta with sauce and cheese, garnish with walnuts and parsley.