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Cauliflower with orecchiette & almonds recipe

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Ingredients

Adjust Servings:
½ lb (250 g) dried Orecchiette Pasta
½ cup (125 ml) Butter
1 Garlic clove, smashed
¼ cup (60 ml) all-purpose Flour
1 Lemon Juice and zest
½ tsp ground Black Pepper
½ tsp Chili Flakes + additional to taste, for garnish
¼ tsp Salt
⅛ tsp Cayenne Pepper
1 lb (250 g) Cauliflower , chopped into bite-sized florets, stems diced
½ cup (125 ml) slivered Almonds , toasted and divided
Salt
Black Pepper , to taste

Cauliflower with orecchiette & almonds recipe

  • Serves 4
  • Medium

Ingredients

Directions

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Steps

1
Done

Bring a pot of salted water to a boil on high heat. Add orecchiette, and cook until al dente, as per package directions.

2
Done

Meanwhile, in a heavy-bottomed pot on medium heat, melt butter with garlic. Let butter become foamy, then let foam subside before whisking in flour. Scoop out garlic clove, then add 1½ cups (375 ml) water, lemon zest and juice, pepper, chili flakes, salt, and cayenne pepper. Reduce heat to medium-low and cook, whisking often, until thick.

3
Done

Two to 3 minutes before you expect pasta to be done, add cauliflower to pot of pasta.

4
Done

Stir half of almonds into sauce, and continue to stir. Taste and adjust seasonings as needed.

5
Done

When pasta is ready, scoop out about ½ cup (125 ml) cooking water. Drain, then add pasta and cauliflower to sauce. Stir, adding pasta water as needed to thin sauce so it coats noodles.

6
Done

Serve sprinkled with remaining almonds and chili flakes.

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