Orecchiette with Cauliflower and Pine Nuts (2)
Ingredients
Instructions
  1. Cook the cauliflower in a large pan of boiling salted water for 5 minutes until soft. Drain well. Return the pan to the heat and add half of the olive oil and the cauliflower.
  2. Add the garlic and some salt and stir well. Cover and cook for 10 minutes. Then remove the lid and add chilli if using. Stir together and continue cook, uncovered, for a further 15 minutes, Stirring and scrapping from time to time to stop it catching. Try to keep some smaller cauliflower chunks in the mix.
  3. Meanwhile bring a large pan of salted water to the boil and cook the pasta according to packet instructions until al dente, then drain well and return to the pan.
  4. Stir the toasted pine nuts, capers and parsley through the cauliflower then stir into the cooked pasta. Check seasoning adding salt, pepper and lemon juice to taste.
  5. Divide into two bowls then drizzle over the remaining oil and sprinkle over the parmesan before serving.