Orecchiette with Caramelized Cauliflower, Shallots, and Herbed Breadcrumbs

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Cauliflower

  Raw

  ½ head large or 420g

• Orecchiette, No. 91

  De Cecco

  2 cup dry or 224g

• Bread crumbs

  Dry, grated, plain

  ½ cup or 54g

• Spearmint

  Fresh

  1 tbsp or 6g

• Parsley

  Raw

  2 tbsp or 8g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Shallots

  Raw

  2 shallot (medium) or 85g

Directions

1. Prepare an ice-water bath and set aside. Fill a large pot with water, bring to a boil, and add a generous amount of salt. Add cauliflower and cook until just tender. Transfer to ice-water bath, let cool for about 1 minute, then drain.
2. In a food processor, combine breadcrumbs, mint, parsley, red pepper, and one-fourth of the olive oil. Pulse until crumbly and well combined. Set aside.
3. Fill a large pot with water, bring to a boil, and add a generous amount of salt. Return to a boil.
4. Heat two-thirds of the remaining olive oil in a large skillet over medium-high heat. Add cauliflower and cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate.
5. Add remaining olive oil to skillet. Add shallots and cook, stirring occasionally, until tender and browned, 8 to 10 minutes.
6. Meanwhile, add orecchiette to the boiling water and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid.
7. Add drained pasta to skillet along with cauliflower and some of the pasta cooking liquid. Toss ingredients together for a few minutes; add more water as necessary to keep pasta moist.
8. Divide pasta evenly among bowls. Sprinkle each with a tablespoon of breadcrumbs and serve.