This recipe for orecchiette with caramelized cauliflower, shallots, and herbed breadcrumbs comes from "Scott Conant's New Italian Cooking."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath; set aside. Fill a large pot with water, and bring to a boil. Add a generous amount of salt, and return to a boil. Add cauliflower and cook until just tender. Immediately transfer cauliflower to ice-water bath; let cool about 1 minute before draining.
- Combine the breadcrumbs, mint, parsley, red pepper, and 1 tablespoon olive oil in the bowl of a food processor. Pulse until crumbly and well combined; set aside.
- Fill a large pot with water and bring to a boil. Add a generous amount of salt and return to a boil.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add cauliflower and cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer cauliflower to a plate. Add remaining tablespoon olive oil to skillet. Add shallots and cook, stirring occasionally, until tender and browned, 8 to 10 minutes.
- Meanwhile, add the orecchiette to the boiling water and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Add drained pasta to skillet, along with cauliflower, and some of the pasta cooking liquid, and toss ingredients together for a few minutes; add more water to the pan as necessary to keep pasta moist.
- Divide pasta evenly among 4 bowls. Sprinkle each with a tablespoon of breadcrumbs. Serve immediately.
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