Hellobee

A few years ago we received a copy of Cat Cora’s cookbook Classics With a Twist. We quickly fell in love with many of the simple, delicious, and family-friendly recipes. And while we tried many recipes from the book, one has stuck with us time and time again – her recipe for cauliflower orecchiette. It chock full of cauliflower, garlic, parmesan, and basil – a delicious combination that has now made me a cauliflower enthusiast for life! (I previously shared my love for cauliflower mac-n-cheese. And while I do still love that recipe with all my heart, the cauliflower isn’t the star of the dish).

We recently decided to make this receipt for Miss H. She goes back and forth on being incredibly picky so we never know what she’s going to try. The cauliflower gets broken into bite-sized pieces, allowing the veggie to nestle right into the “ear” shape of the orecchiette. You can still taste the cauliflower, but it blends in so nicely with the pasta that it’s hard for little ones to try and dissect their meal.

The verdict? Miss H devoured her first serving and asked for seconds. We’ve now made the dish three different times for her and every time she’s cleaned her plate! This recipe makes a generous amount, but don’t worry – it is amazing leftover (both hot and cold).

Cauliflower Orechiette
source

3 tsp. kosher salt, divided
1 head cauliflower (about 2 lb.)
1 lb. orecchiette pasta
3 tbsp. olive oil
2 tbsp. minced garlic (about 6 medium cloves)
1/2 to 1 tsp. crushed red pepper flakes (we omit as Miss H doesn’t like spicy food)
1 to 11/2 tbsp. chopped fresh basil
1/2 tsp. freshly ground black pepper
1 c. freshly grated Parmesan cheese

Fill a large pot three-quarters full with water, add 2 teaspoons salt, and bring to a boil. Meanwhile, cut cauliflower florets away from the core and add to boiling water. Cook until fork-tender, 5 to 7 minutes.

With a slotted spoon, remove cauliflower and drain in colander. When water comes back to a boil, stir in pasta and cook until al dente, 10 to 12 minutes.

While pasta cooks, heat oil in a large, deep skillet over medium heat until it begins to shimmer but is not smoking. Add cauliflower and, with a spatula or wooden spoon, break florets into bite-sized pieces, roughly the same size as the pasta. Cook, stirring, just until florets begin to brown, 3 to 4 minutes. Add garlic and cook until fragrant and beginning to brown, 1 to 2 minutes.

When pasta is done, drain, reserving 1 cup pasta water. Add orecchiette, cauliflower and garlic to pot and toss. Add crushed red pepper flakes, basil, remaining 1 teaspoon salt, and the black pepper, and toss. Add cheese and toss again. If pasta doesn’t look saucy enough, spoon in a bit of reserved pasta water, toss one last time, and serve right away.