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Orecchiette with Roasted Cauliflower, Raisins & Colatura

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Serves: 4

This traditional dish relies on the perfect balance of sweet and savory.


  • 1 head of cauliflower, cut into small florets (the size of grapes)
  • 4 tablespoons tablespoons extra virgin olive oil
  • salt and pepper
  • 1/2 cup raisins (golden or black)
  • 2 tablespoons pine nuts
  • 1 tablespoon colatura
  • 8 ounces orecchiette (choose organic, traditional or the whole wheat)


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.