Best 4 Orecchiette With Cauliflower Il Melograno Recipes

ORECCHIETTE WITH CAULIFLOWER

Steps:

• In a large pot of boiling salted water, cook pasta 5 minutes less than package instructions for al dente; add cauliflower. Cook until pasta is al dente and cauliflower is tender, 5 minutes. Reserve 1 cup cooking liquid. Drain pasta mixture; set aside.
• In same pot, heat oil over medium; add garlic, red-pepper flakes, and anchovies. Cook, breaking up anchovies with a spoon, until garlic is fragrant, about 1 minute.
• 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, if desired.

ORECCHIETTE WITH CAULIFLOWER

Steps:

• Place the cauliflower in a large bowl of cold water and soak for about 1/2 hour.
• Bring a large pot of cold water to a boil.
• Add salt to taste.
• Cut cauliflower into florets, discarding stems.
• Place the florets into boiling water with garlic and cook for 3-5 minutes.
• Drain cauliflower, reserving cooking water.
• Transfer to a bowl until needed.
• Discard garlic.
• Heat olive oil in a large casserole over medium heat.
• Remove from heat, add anchovy filets, and mash with a fork.
• Bring cauliflower water back to a boil.
• Add pasta to boiling water, cook until 'al dente', about 10-12 minutes), and drain.
• Transfer pasta to casserole with anchovies, stir over medium heat.
• Add cauliflower, salt, and pepper and cook for 1-2 minutes.
• Add red pepper flakes, parsley, and serve. Serves 4.
• That's it!

ORECCHIETTE WITH CARAMELIZED CAULIFLOWER, SHALLOTS, AND HERBED BREADCRUMBS

Steps:

• Prepare an ice-water bath; set aside. Fill a large pot with water, and bring to a boil. Add a generous amount of salt, and return to a boil. Add cauliflower and cook until just tender. Immediately transfer cauliflower to ice-water bath; let cool about 1 minute before draining.
• Combine the breadcrumbs, mint, parsley, red pepper, and 1 tablespoon olive oil in the bowl of a food processor. Pulse until crumbly and well combined; set aside.
• Fill a large pot with water and bring to a boil. Add a generous amount of salt and return to a boil.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add cauliflower and cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer cauliflower to a plate. Add remaining tablespoon olive oil to skillet. Add shallots and cook, stirring occasionally, until tender and browned, 8 to 10 minutes.
• Meanwhile, add the orecchiette to the boiling water and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Add drained pasta to skillet, along with cauliflower, and some of the pasta cooking liquid, and toss ingredients together for a few minutes; add more water to the pan as necessary to keep pasta moist.
• Divide pasta evenly among 4 bowls. Sprinkle each with a tablespoon of breadcrumbs. Serve immediately.

ORECCHIETTE WITH CAULIFLOWER, ANCHOVIES, AND FRIED CROUTONS

Steps:

• Preheat oven to 425°F. Toss cauliflower florets with 1 tablespoon olive oil in large bowl to coat. Sprinkle with salt and pepper and spread in single layer on large rimmed baking sheet. Roast until cauliflower florets are tender and beginning to brown in spots, stirring occasionally, about 25 minutes. Cool to room temperature. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Cook pasta in large pot of boiling generously salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 1/3 cups pasta cooking liquid. Set pasta and cooking liquid aside separately.
• Meanwhile, heat 2 tablespoons olive oil in large deep nonstick skillet or large pot over medium-high heat. Add bread cubes and sauté until golden brown and crisp, 3 to 4 minutes. Transfer to small bowl and cool. Reserve skillet or pot.
• Add 2 tablespoons olive oil to same skillet or pot and heat over medium-high heat. Add zucchini and garlic and sauté until zucchini is golden brown and crisp-tender, 3 to 4 minutes. Add cauliflower and anchovies and sauté until heated through, 3 to 4 minutes. Season to taste with salt and freshly ground black pepper. Add drained pasta, reserved 1 1/3 cups pasta cooking liquid, remaining 3 tablespoons olive oil, 1/3 cup parsley, 1/3 cup Parmesan, and Pecorino Romano cheese and toss to coat. Season pasta to taste with salt and freshly ground black pepper. Divide pasta among 6 bowls; sprinkle with fried croutons, remaining parsley, and additional Parmesan cheese and serve.