Orecchiette with purple cauliflower is a tasty first course, easy and quick to prepare.
The cauliflower is a vegetable rich in benefits and widely used in cooking. The purple variety in particular is the richest in anthocyanins and carotenoids, which fight cellular aging, is purifying and antitumoral, and rich in dietary fibers that aid metabolism.
In this first course, the cauliflower is first blanched and then sautéed in a pan where it is mixed gently with the orecchiette and pecorino, resulting in a flavorful and very healthy dish.
Read how to make orecchiette with purple cauliflower with the easy recipe below, as always, right after the photo 😉
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.1 lbs orecchiette
- 1 purple cauliflower
- 1 clove garlic
- pecorino (grated)
- extra virgin olive oil
- salt
Preparation of Orecchiette with Purple Cauliflower
Divide the cauliflower into florets and wash them well under running water.
Boil them in salted water for fifteen minutes, then drain and set aside.
In the meantime, bring another pot of water to the boil for the pasta.Peel the garlic clove.
In a large pan, heat a little extra virgin olive oil.
Let the garlic brown and then add the cauliflower.Let it flavor for a few minutes, stirring gently, then remove the garlic.
Cook the orecchiette al dente in salted water, then drain and transfer them to the pan with the cauliflower, add some grated pecorino to taste, and mix thoroughly.
Serve immediately, hot, your orecchiette with purple cauliflower.
Notes
Also visit the collection The 10 Best Recipes with Cabbages with many easy and tasty ideas: you can find it by clicking HERE.
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