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Orecchiette Pasta & Cauliflower
with Garlic Breadcrumbs
40 MIN
2 Servings
From the Test Kitchen
In this dish, a duo of orecchiette pasta and cauliflower is tossed with a light, aromatic butter sauce, which highlights shallot, capers, red pepper flakes.
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NutritionPER SERVING
-
Calories840 Cals (est.)
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fresh
ingredients
Title
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6 oz Orecchiette Pasta
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1 clove Garlic
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1 Lemon
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1 head Colored, White, Or Romanesco Cauliflower
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1 Shallot
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1 Tbsp Capers
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¼ cup Grated Romano Cheese
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¼ cup Panko Breadcrumbs
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¼ tsp Crushed Red Pepper Flakes
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2 Tbsps Butter
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10 oz Chopped Chicken Breast
step-by-step
instructions
1
Prepare & roast the cauliflower:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Cook the pasta:
Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Prepare the remaining ingredients:
Meanwhile, peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Peel and thinly slice the shallot. Zest the lemon to get 1 teaspoon (or use the small side of a box grater). Quarter and deseed the lemon.
4
Make the garlic breadcrumbs:
In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and half the garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.
5
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced shallot, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat and stir in the remaining garlic paste until combined.
6
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked chicken, roasted cauliflower, butter, lemon zest, the juice of 2 lemon wedges, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic breadcrumbs and cheese. Serve the remaining lemon wedges on the side. Enjoy!
1
Prepare & roast the cauliflower:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Cook the pasta:
Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Prepare the remaining ingredients:
Meanwhile, peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Peel and thinly slice the shallot. Zest the lemon to get 1 teaspoon (or use the small side of a box grater). Quarter and deseed the lemon.
4
Make the garlic breadcrumbs:
In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and half the garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.
5
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced shallot, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat and stir in the remaining garlic paste until combined.
6
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked chicken, roasted cauliflower, butter, lemon zest, the juice of 2 lemon wedges, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic breadcrumbs and cheese. Serve the remaining lemon wedges on the side. Enjoy!
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