Orecchiette With Kale And Caramelized Cauliflower Recipe

About this recipe

This hearty dinner combines tender orecchiette pasta with braised kale, caramelized cauliflower, and a medley of savory and sweet flavors. Perfect for a satisfying and wholesome evening meal.

Ingredients

• 10 g Rosemary
• 100 g Curly Kale Leaves
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 400G Dried Anchovy, Jiri 400G 지리멸치(냉동) 상품 400G
• 200 g Cauliflower Florets
• 50 g Tmi Colman Pine Nuts (Chilgoza)
• 500 g Whole Farm Grocery Raisins 500 G
• 400 g Pastazara Fusilli Pasta
• 5Ltr Vittorio Pomace Olive Oil
• 60G Primi Piatti Red Chilli Flakes
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 80 g Keya Foods Grinder Rock Salt Black Pepper
• 80 g Knorr Vegetables Stock Cubes

Instructions

1. 1. In a large heavy pot, heat 1/4 cup of olive oil over medium heat. Add 1/2 teaspoon of red chili flakes and 1 sprig of rosemary, allowing them to sizzle for a minute.
2. 2. Add 1 diced onion and cook until softened, about 2 minutes. Stir in 4 minced garlic cloves and season with salt and pepper. Cook until the onion turns golden, then add 1 bunch of chopped kale. Stir to coat the kale in oil, add 1/4 cup of water, cover, and reduce the heat to low. Cook for 30 minutes, adding 2 tablespoons of raisins in the last 10 minutes. Remove the rosemary sprig before proceeding.
3. 3. In a separate wide skillet, heat the remaining 1/4 cup of olive oil over medium heat. Add 1 diced onion and 1/2 teaspoon of red chili flakes. When the onion begins to color, add 2 anchovy fillets and mash them into the oil until melted.
4. 4. Increase the heat to high and add 1 head of cauliflower, cut into small florets, along with a pinch of salt and pepper. Cook, stirring often, until the cauliflower is caramelized and tender, about 10 minutes. Add 3 tablespoons of pine nuts to the pan and toast them for 2 minutes.
5. 5. Meanwhile, cook 400 g of fusilli pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of vegetable stock before draining.
6. 6. Combine the cooked pasta, braised kale, and caramelized cauliflower mixture in the larger pot. Turn the heat to high and cook for 2-3 minutes, allowing the pasta to crisp slightly. Add reserved vegetable stock as needed to create a silky sauce. Adjust seasoning with salt and pepper.
7. 7. Serve the pasta in bowls, topped with 1 tablespoon of toasted pine nuts for added crunch.