Orecchiette with cauliflower, Brussels sprouts and breadcrumbs

Vegetarian, Soy Free

2 Servings, 680 Calories/Serving

A simple pasta with layers of texture from slightly charred cauliflower and Brussels sprouts and crispy fried breadcrumbs. Fresh thyme, spicy red pepper flakes and preserved lemon peel give this dish a North African touch, while freshly grated parmesan cheese lends a savory finish.


  • 2 cups Brussels sprouts
  • 1 shallot
  • 2 cloves garlic
  • ¼ slice preserved lemon peel
  • 2 sprigs fresh thyme
  • 4 ounces orecchiette pasta
  • 1 cup chopped cauliflower florets
  • ¼ teaspoon red pepper flakes
  • ½ cup grated parmesan cheese
  • ¼ cup toasted breadcrumbs



Prep veggies

Bring a large pot of generously salted water to a boil over high heat. While the water heats:
Half or quarter Brussels sprouts.
Peel shallots and slice into thin rings.
Peel garlic and mince.
Mince preserved lemon peel.
Pluck leaves off thyme stems and mince.


Cook pasta

Cook pasta in boiling water until al dente, 8 to 10 minutes. Reserve 3/4 cup of pasta cooking water, then drain pasta and set aside. Move on to next step while pasta cooks.


Sauté veggies

Heat 2 tablespoons oil in pan on medium-high until shimmering. Add Brussels sprouts with a pinch of salt and black pepper and cook, stirring occasionally, until brown, 3 to 5 minutes. Add cauliflower and cook until just tender, 3 to 5 minutes. Add shallots, garlic, preserved lemon, red pepper flakes and thyme to the pan and cook, stirring, until the shallot is slightly softened, 3 to 4 minutes.


Combine, serve

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

Nutrition per serving: 30

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