Orecchiette with Spicy Cauliflower

by Laura Donnelly — March 6, 2007

Our second pasta of the week puts a fiery spin on a boring head of cauliflower - an excellent source of vitamin C and folate. Orecchiette are "little ears" in Italian and readily available in most grocery stores. For added oomph, you can include four drained chopped anchovies, some chopped black olives, and/or a few Tablespoons of capers. Broccoli or broccoli rabe can also be substituted for the cauliflower.

Serves 4

1 lb. cauliflower, broken into small florets
1/3 cup olive oil
5 cloves garlic, sliced
1/2 tsp. crushed red pepper flakes
Salt and pepper
12 oz. orecchiette pasta

1. Cook cauliflower florets in boiling water for five minutes, till just tender. Drain.

2. Heat oil in large skillet, add garlic, and cook till golden. Add drained cauliflower, pepper flakes, and salt and ground black pepper to taste. Toss and cook about five minutes.

3. In large stockpot, cook pasta until al dente. Drain and add to cauliflower in skillet. Taste for seasoning and serve.