I blanched the cauliflower in plenty of salted water. In a pan, I poured a drizzle of oil. I added chopped garlic, dried chili, and a few pitted Taggiasca olives. I added the cauliflower once cooked.
I cooked the orecchiette in the same water as the cauliflower. Once al dente, I tossed them in the pan and finished cooking them by adding a little cooking water at a time.
Orecchiette with cauliflower, olives, raisins, and pine nuts.. no, no pine nuts. I didn't have any and couldn't go buy them.. but you can add them if you like. For a crunchy note, I toasted the breadcrumbs! Great for this time of year.. let's see together what you need to prepare it!
Finally, I added a handful of soaked and squeezed raisins, a sprinkle of chopped parsley, and turned off the heat. I plated it finishing it all off with some toasted breadcrumbs on the side, and more chili that I like!
Store in the fridge in an airtight container for a maximum of a couple of days. Reheated, it will be even better!
Italy, Calabria
