ORECCHIETTE WITH CAULIFLOWER AND WALNUTS
Rate this recipe
4.4/5
(31 Votes)
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.
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