• 6servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup(s) sun-dried tomato halves , cut into strips

  2. 1 medium cauliflower , cored and cut into bite-size florets (3 cups)

  3. 3/4 pound(s) orecchiette pasta

  4. 1/2 cup(s) unsalted butter

  5. 1 slice(s) shallot , minced

  6. 18 fresh sage leaves

  7. Freshly ground pepper , to taste

  8. Grated Parmesan cheese , for garnish

Instructions Jump to Ingredients ↑

  1. Place tomato strips in a small bowl and cover with hot water; let steep 10 minutes, to soften. Drain.

  2. Bring a large pot of lightly salted water to a boil. Add cauliflower and cook 3 minutes, or until almost tender; remove florets from pot with a slotted spoon and place in a small bowl. Bring water to a second boil; add pasta and cook according to directions on package, or until the pasta is just tender.

  3. While the pasta cooks, melt 2 tablespoons of the butter in a large, deep skillet over medium-high heat; add cauliflower, tomato strips and shallot and cook 3 to 4 minutes or until cauliflower is just tender. Cover and keep warm.

  4. Drain the pasta, reserving 1/2 cup of the cooking water. Stir the pasta into cauliflower mixture and keep covered.

  5. Melt remaining 4 tablespoons butter in a small heavy skillet over moderately-low heat. Raise heat to medium; add the sage leaves and continue to simmer 4 minutes or until butter is golden with a nutty aroma and sage leaves are crisp. Pour over pasta; add reserved 1/2-cup cooking water and toss. Season with pepper to taste. Serve immediately with Parmesan cheese.


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