Food & dining
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    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.

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    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