Family friendly Italian

Roasted cauliflower and mint orecchiette

Name: Cauliflower and orecchiette pasta recipe
Yield: 4
Cuisine: /italian
Ingredients: 120ml olive oil; 2 cloves garlic, crushed; 1 tsp chilli flakes; 450g yellow (or white), cauliflower florets; 400g dried orecchiette; 2 tbsp unsalted butter; 2 tbsp each of flat-leaf parsley & mint leaves, finely chopped; 2 tbsp mint leaves; Grated parmesan, to serve

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https://healthimprovements.info/recipes/cauliflower-orecchiette-pasta-recipe/3n4ozb4g — Roasted cauliflower and mint orecchiette

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“The hearty yet delicately shaped pasta is a perfect partner for creamy roasted cauliflower and light, fresh herbs. If you can’t find yellow cauliflower – a slightly sweet variety that provides vital carotenoids – substitute it with white cauliflower. They taste similar but yellow contains additional nutrients. To make a vegan version, use a vegetable oil spread in place of the butter, and a plant-based parmesan” - DK Australia. This is an edited extract from Modern Australian Flexitarian (published by DK Australia, an imprint of Penguin Random house,$39.99).

120ml olive oil
2 cloves garlic, crushed
1 tsp chilli flakes
450g yellow (or white), cauliflower florets
400g dried orecchiette
2 tbsp unsalted butter
2 tbsp each of flat-leaf parsley & mint leaves, finely chopped
2 tbsp mint leaves
Grated parmesan, to serve

Method

1.

Preheat the oven to 200°C. Bring a large saucepan of salted water to the boil. In a bowl, mix 1/3 cup (80ml) of the oil with the garlic and chilli flakes. Season. Add the cauliflower and toss with your hands, ensuring the seasoning is rubbed in well. Evenly spread cauliflower in a large, metal roasting pan. Roast on the top shelf of the oven for 15 minutes or until just cooked and browned in places.
2.

Cook the pasta in the boiling water according to packet instructions until just al dente. Drain, reserving ¼ cup (60ml) water
3.

In a cast-iron frying pan, melt the butter and remaining oil over medium heat. Add 2-3 tbs cooking water and allow to bubble. Add cooked pasta and cook for 1-2 minutes until most of the liquid is absorbed.
4.

Gently toss the cauliflower with the pasta (be sure to include all the crisp bits of garlic and chilli flakes from the roasting pan). Transfer to 4 serving dishes and top with equal amounts of parsley and mint. Serve immediately with parmesan.