Orecchiette with Roasted Cauliflower, Raisins & Colatura
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This traditional dish relies on the perfect balance of sweet and savory.
Serves 4
Ingredients
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1 head of cauliflower, cut into small florets (the size of grapes)
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4 tablespoons tablespoons extra virgin olive oil
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salt and pepper
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1/2 cup raisins (golden or black)
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2 tablespoons pine nuts
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1 tablespoon colatura
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8 ounces orecchiette (choose organic, traditional or the whole wheat)
Instructions
Preheat the oven to 450 degrees.
Toss the cauliflower with 2 tablespoons of extra virgin olive oil and 1 teaspoon of salt and 1/2 teaspoon of pepper. Spread on a baking sheet in a single layer and roast for 10-12 minutes until nicely caramelized. In the last 3-4 minutes, add the raisins and pine nuts and continue roasting. (Careful not to burn the pine nuts!)
Meanwhile, cook the orecchiette in lots of salted, boiling water. Reserve 1/4 cup of the cooking water and drain the pasta. Return the hot pasta to the pot and stir in the pasta water, colatura, 2 tablespoons of fresh extra virgin olive oil and the roasted cauliflower mix. Serve immediately.