Orecchiette with cauliflower and lacinato kale from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • Breadcrumbs on November 06, 2011

    Wonderful dish. One thing I did differently is that I roasted my cauliflower since it’s not mr bc’s favourite vegetables and, the only way I can seem to get him to eat is by roasting it!! Otherwise, I followed the recipe as you see it in the book and, since the dish was a little dry, I did add some of the cooking water from the kale along w a little pasta water. The toasted breadcrumbs and parmesan add a richness to the dish that contrasts the bitterness of the kale and balances everything. For folks who don’t love anchovies, I’d note that the flavour is very subtle and, not pronounced enough that the flavour stands out. This really was delicious and surprisingly filling. FYI, my cauliflower was chartreuse and purple in case you find my photos a bit puzzling!! I’d highly recommend this one. Loved the heat from the chilies too btw.

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