orecchiette and cauliflower


This should be made with broccoli, or better, sprouting broccoli…but cauliflower is OK.

I put on a big pan of salted water for the pasta and divide a small cauliflower into small florets. When the water boils I add the orecchiette (or any short pasta will do) and after a minute or two the cauliflower.  While they cook, I dissolve 4 anchovies in olive oil in a large frying pan with a clove of garlic and some chilli flakes (or fresh chilli). I drain the pasta and cauliflower al dente and sauté them for a minute or two in the flavoured oil.

I’ve tried making orecchiette by hand, but no good. Anyone out there with tips?


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