Orecchiette with grilled cauliflower, pine nuts and cheese

by Iris Imports
Orecchiette with grilled cauliflower, pine nuts and cheese

PREPARATION 15 minutes

COOKING 15 minutes


1 lb (500 g) ORECCHIETTE GRANORO #91 pasta, cooked al dente


  • 1 cauliflower, cut into very small florets (finely chop the leaves)
  • 80 ml (6 tbsp.) olive oil
  • 60 ml (1/4 cup) pine nuts
  • 2 very thinly sliced ​​garlic cloves
  • 125 ml (1/2 cup) toasted and finely crushed bread croutons (homemade breadcrumbs)
  • 125 ml (1/2 cup) grated fresh parmesan cheese
  • Finely chopped fresh basil to taste
  • Salt and pepper to taste


  1. Preheat the oven to BROIL.
  2. In a bowl, add the cauliflower florets, half the olive oil, salt and pepper. Mix with your hands to coat well.
  3. Spread on a cookie sheet.
  4. Broil for 10 to 15 minutes, shaking the pan occasionally to cook cauliflower evenly. Remove from the oven. Set aside.
  5. In a large nonstick skillet, heat and brown the pine nuts for 5-6 minutes (or until lightly browned). Reserve on a plate.
  6. In the same skillet, heat the rest of the oil. Add garlic and cauliflower, cook for 1 minute.
  7. Add pasta and cooking water. Mix and cook for 1-2 minutes.
  8. Add homemade breadcrumbs and grated cheese. Mix well.
  9. Serve and garnish with fresh basil to taste.

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.