Orecchiette with cauliflower & brussels sprouts
A wintery pasta with layers of texture from slightly charred cauliflower and brussels sprouts and crispy fried breadcrumbs. Fresh thyme and preserved lemon peel give this dish a North African touch, while freshly grated parmesan cheese lends a savory finish.
- 2 cups cauliflower florets
- 2 cups Brussels sprouts
- ½ pound orecchiette pasta
- ¼ cup dry bread crumbs
- 1 shallot
- 2 garlic cloves
- Preserved lemon peel
- 4 sprigs fresh thyme
- ½ teaspoon crushed red pepper flakes
- ½ cup freshly grated Parmigiano-Reggiano
- Olive oil
- Salt and black pepper
Boil water & prep veggies
* Roughly chop cauliflower
* Quarter Brussels sprouts
Cook pasta & toast breadcrumbs
Brown veggies & prep aromatics
Slice the shallots into thin rings.
Mince the garlic and preserved lemon peel. (Read more about preserved lemon on the Sun Basket blog.)
Pull the thyme leaves from stems and finely chop leaves.
Add aromatics & drain pasta
Drain the pasta, reserving 3/4 cup of the cooking water.
Combine veggies and pasta & plate