Food & dining

sunday supper

Recipe for orecchiette with cauliflower and browned crumbs

Karoline Boehm Goodnick for The Boston Globe

Serves 4

½cup panko or other dry white breadcrumbs
½cup olive oil
Salt and black pepper, to taste
1pound orecchiette or other small curly pasta
5cups steamed cauliflower florets
2cloves garlic, finely chopped
2leeks, thinly sliced
1teaspoon crushed red pepper
½cup white wine
1cup frozen peas, rinsed with cold water
½cup freshly grated Parmesan
Juice of ½ lemon

1. Set the oven at 350 degrees. Have on hand a rimmed baking sheet.

2. In a small bowl, stir together panko or other breadcrumbs with 1 tablespoon of the olive oil. Transfer to the baking sheet. Bake for 10 minutes or until golden and crisp.

3. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring often, for 7 minutes or until the pasta is tender but still has some bite. Drain without rinsing.


4. In a large skillet over high heat, heat the remaining olive oil. Add the cauliflower and cook, stirring often, for 5 to 8 minutes, or until well browned. Reduce the heat to medium-high. Stir in garlic, leeks, red pepper, salt, and black pepper. Continue cooking, stirring often, for 3 minutes.

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5. Add the wine and cook for 3 minutes or until the mixture starts to thicken slightly. Stir in the peas, and cook just until they are hot.

6. In a large bowl, toss the pasta with the cauliflower mixture, Parmesan, and lemon juice. Taste for seasoning, and add more salt and black pepper, if you like. Sprinkle with breadcrumbs.

Karoline BoehmGoodnick