In order to bring you the best organic produce, some ingredients may differ from those depicted.
Orecchiette with cauliflower, Brussels sprouts and breadcrumbs
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.
In your bag
- 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
Wash produce before use
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.