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!
I blanched the cauliflower in plenty of salted water. In a pan, I poured a drizzle of oil. I added chopped garlic, dried chili pepper, and some 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.
Finally, I added a handful of soaked and squeezed raisins, a sprinkle of chopped parsley, and turned off the heat. I plated the dish, finishing it with some toasted breadcrumbs on the side, in a small pan, and more chili pepper because I like it!
Store in the fridge in an airtight container for up to a couple of days. It will be even better when reheated!
Italia, Calabria
| Energy (kcal) | 251.24 |
| Carbohydrates (g) | 37.65 |
| of which Sugars (g) | 36.71 |
| Fat (g) | 10.67 |
| of which Saturates (g) | 1.48 |
| Protein (g) | 1.74 |
| Fiber (g) | 3.59 |
| Sale (g) | 0.53 |
