Orecchiette with Cauliflower

Orecchiette with Cauliflower
Orecchiette with Cauliflower

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • coarse salt and ground pepper

  • 1

    lb orecchiette or other short pasta

  • 1

    head cauliflower (about 2 lbs) trimmed and cut into bite size pieces

  • 3

    Tbsp olive oil

  • 3

    garlic cloves, finely chopped

  • 1/4-1/2

    tsp red pepper flakes

  • 1/2

    cup grated Pecorino Romano cheese, plus more for serving

  • 1/4

    cup chopped flat leaf parsley

Directions

1. In a large pot of boiling salted water, cook pasta 5 min. less than pkg instructions for al dente; add cauliflower. Cook until pasta is al dente and cauliflower is tender, 5 min. Reserve 1 cup cooking liquid. Drain pasta mixture; set aside. 2. In same pot, heat oil over med; add garlic, red pepper flakes. Cook until garlic is fragrant, about 1 min. 3. Add pasta mixture, cheese and 1/2 cup reserved cooking liquid; season with salt and pepper. Toss to coat, adding more cooking liquid if necessary to thin sauce. Add parsley; toss. Serve topped with additional cheese.

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