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cauliflower orecchiette recipe

Cauliflower Orecchiette Recipe

This recipe will turn a cauliflower hater into a cauliflower lover. Lovely and cheesy with multiple textures it can be served as a side dish or main meal
Course Side
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 -6
Author Kyrstie Barcak - A Fresh Legacy


  • 1/2 tablespoon oil
  • 1 shallot finely sliced
  • 1 clove garlic finely chopped
  • 80 grams prosciutto chopped
  • 1 fennel bulb finely sliced
  • 500 grams cauliflower chopped finely
  • 1 tablespoon sliced almonds
  • orecchiette pasta
  • 75 grams gruyere cheese
  • 60 grams parmesan cheese
  • salt and pepper
  • fresh parsley to serve


  1. Heat the oven to 160 degrees celcius
  2. Set a saucepan of water for the pasta to boil and set the oven to heat to 170 degrees celcius
  3. Heat a pan and add the cooking oil
  4. Add the shallots, garlic, prosciutto and fennel to the heated pan on the stove top and cook on low-medium heat until the fennel has softened
  5. Add the cauliflower to the oven with a drizzle of oil a generous pinch of salt few grinds of black pepper. Cook for 15 minutes then remove from the oven
  6. Once the shallots, garlic, prosciutto and fennel have cooked remove these ingredients from the pan and set aside
  7. Cook the pasta while the shallots, garlic and prosciutto and the cauliflower are cooking - under-cook it by 2 minutes
  8. Put the almonds into a dry pan and cook for a minute or two until they start to colour then remove and set aside
  9. Drain the pasta and add to a large pan that can be put into the oven
  10. Add the shallots, garlic and prosciutto and cooked cauliflower, grate half the gruyere cheese over top, stir and grate the rest over
  11. Sprinkle the almonds over top and the parmesan, add a generous pinch of salt and few grinds of black pepper
  12. Put into the oven to brown and melt the cheese for 5-10 minutes
  13. Serve with fresh parsley