Orecchiette with Roasted Cauliflower, Raisins and Colatura
This traditional dish relies on the perfect balance of sweet and savory.
- 1 head of cauliflower, cut into small florets (the size of grapes)
- 4 tablespoons tablespoons extra virgin olive oil
- salt and pepper
- 1/2 cup raisins (golden or black)
- 2 tablespoons pine nuts
- 1 tablespoon colatura
- 8 ounces orecchiette (choose organic, traditional or the whole wheat)
Preheat the oven to 450 degrees.
Toss the cauliflower with 2 tablespoons of extra virgin olive oil and 1 teaspoon of salt and 1/2 teaspoon of pepper. Spread on a baking sheet in a single layer and roast for 10-12 minutes until nicely caramelized. In the last 3-4 minutes, add the raisins and pine nuts and continue roasting. (Careful not to burn the pine nuts!)
Meanwhile, cook the orecchiette in lots of salted, boiling water. Reserve 1/4 cup of the cooking water and drain the pasta. Return the hot pasta to the pot and stir in the pasta water, colatura, 2 tablespoons of fresh extra virgin olive oil and the roasted cauliflower mix. Serve immediately.