Go Back
+ servings

Orecchiette with Cauliflower

Course Lunch
Cuisine American
Keyword Orecchiette with Cauliflower
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 481kcal


  • 6 ounce orecchiette pasta, dry
  • 1 medium cauliflower
  • 3 tablespoon olive oil
  • 1 clove garlic
  • 1/2 cup Romano cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/4 cup parsley, fresh

Serve With

  • 2 medium apple
  • 2 cup carrots, baby


  • Trim cauliflower and cut into bite-size pieces. Finely chop garlic and parsley; grate Romano.
  • Bring a large pot of salted water to boil, then add pasta and cook 5 minutes less than the package instructions for al dente.
  • Add cauliflower and cook about 5 minutes more until pasta is al dente and cauliflower is tender. Drain pasta mixture, reserving 1 cup liquid; set aside.
  • In the same pot, heat oil over medium. Add garlic and cook about 1 minute until fragrant.
  • Add pasta mixture, Romano cheese, and 1/2 cup of the reserved cooking liquid; season with salt, pepper, and parsley to taste. Toss to coat, adding more liquid if necessary to thin the sauce.
  • Top with additional cheese if desired; serve apple slices and baby carrots on the side.


Calories: 481kcal | Carbohydrates: 62g | Protein: 18g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 617mg | Fiber: 10g | Sugar: 19g