Orecchiette with cauliflower, prawns and chilli crumbs
serves
4
“This really simple dish has layers of flavour and texture," says Leanne Kitchen.
Ingredients (10)
- 225g sourdough bread, crusts removed
- 125ml (1⁄2 cup) extra virgin olive oil
- 1 tsp dried chilli flakes, or to taste
- 600g (about 1⁄2 large) cauliflower, cut into 1cm pieces
- 4 garlic cloves, thinly sliced
- 350g orecchiette
- 18ml (3⁄4 cup) chicken stock
- 600g raw king prawns, peeled, cleaned and halved lengthways
- Handful of flat-leaf parsley leaves, chopped
- Salad leaves and lemon wedges, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Preheat oven to 180°C. Tear bread into pieces and whiz in a food processor until large crumbs form – they should have plenty of texture. Spread in a baking dish, drizzle with half the oil, sprinkle with chilli flakes and toss to coat. Bake for 15 minutes or until crumbs are golden and crisp.
-
2.Heat remaining oil in a deep non-stick frying pan over medium heat. Add the cauliflower and garlic, cover and cook, stirring occasionally, for 8-10 minutes or until golden.
-
3.Meanwhile, cook orecchiette according to packet instructions until al dente.
-
4.Add stock and prawns to cauliflower, increase heat to medium-high, cover and cook, stirring occasionally, for 3 minutes or until the prawns are just cooked. Season. Toss with parsley and drained pasta. Divide into bowls, scatter with the chilli crumbs and serve with salad leaves and lemon wedges.
Reviews
Join the conversation
Log in Register