Orecchiette with roasted cauliflower


Orecchiette with roasted cauliflower

8 oz dried orecchiette pasta

1 tbsp olive oil
1 garlic cloves, pressed
1/4 cup fresh parsley, chopped

3 cup cauliflower, cut into small florets
1 medium red onion
1/4 tsp salt

1 tbsp olive oil
5 garlic cloves
1 1/2 cup dry white wine
1/4 tsp red pepper flakes

1 tsp salt
1/3 cup mascarpone cheese
2 oz Parmesan cheese, grated
1/2 tsp ground black pepper
2 roma tomato, diced
5 cup baby spinach


Cook pasta according to package directions, omitting salt and oil. Carefully remove 1/2 cup (for 4 servings) of the cooking water for later use. Drain pasta and set aside.

Meanwhile, combine bread crumbs, oil and pressed garlic cloves in microwave-safe bowl. Microwave, uncovered, on high 1-2 minutes or until light golden brown, stirring every 30 seconds. Stir in parsley; set aside.

Cut cauliflower into small florets and onion into 1/2-in wedges. Spritz medium skillet with olive oil. Heat over medium-high heat until hot, then add cauliflower and onion, and season with salt. Cook 3-4 minutes or until cauliflower is golden brown on all sides, stirring occasionally.

Stir in remaining 1 tbsp oil, remaining pressed garlic cloves, wine, and pepper flakes; bring to a boil. Cook 2-3 minutes or until wine is reduced by half.

Add pasta, reserved cooking water, cheeses, black pepper, and remaining 1tsp salt; mix well. Remove skillet from heat, add spinach and tomatoes, stir until spinach wilts. Cover and let stand 10 minutes or until spinach is wilted and sauce is thickened, stirring once halfway through. Top each serving with bread crumb mixture and additional parmesan cheese.

Nutrition Facts

Serving Size:4


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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