Orecchiette with cauliflower & brussels sprouts

Vegetarian, Soy Free

2 Servings, 510 Calories/Serving

10 Minutes

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.

Ingredients

  • 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

Instructions

1

Boil water & prep veggies

Bring a large pot of generously salted water to a boil over high heat. While the water heats, prepare the vegetables:
* Roughly chop cauliflower
* Quarter Brussels sprouts

2

Cook pasta & toast breadcrumbs

Add the pasta to the boiling water and cook until al dente, about 8 minutes. While the pasta cooks, toast the breadcrumbs by heating 1 tablespoon of the olive oil in a large, deep skillet over medium heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 4 minutes. Season with salt and transfer to a bowl lined with a paper towel to drain.

3

Brown veggies & prep aromatics

Add the remaining ¼ cup of olive oil to the now-empty pan, increase the heat to medium-high, add Brussels sprouts and season with salt and black pepper. Allow Brussels brown slightly, about 3 minutes, then add cauliflower. Cook, stirring occasionally, until crisp-tender, about 3 minutes. While the vegetables cook:
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.

4

Add aromatics & drain pasta

Add the shallots, garlic, preserved lemon, crushed red pepper and thyme to the pan and cook, stirring, until the shallot is slightly softened, about 3 minutes. Meanwhile:
Drain the pasta, reserving 3/4 cup of the cooking water.

5

Combine veggies and pasta & plate

Add the reserved cooking water and pasta to the vegetables and cook, tossing the pasta in the pan, until the water is nearly absorbed. Remove from the heat and stir in the grated Parmesan. Transfer to wide bowls and garnish each serving with half of the breadcrumbs.

Similar Recipes

Baked shrimp with tomato, feta, orzo, and mint
Soy Free
Baked rigatoni with eggplant, tomatoes and ricotta
Vegetarian, Soy Free
Baked shrimp with tomato, feta, orzo, and mint
Soy Free