Orecchiette with Cauliflower, Anchovies and Pistachios
Orecchiette with Cauliflower, Anchovies and Pistachios might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 557 calories, 19g of protein, and 24g of fat per serving. This recipe serves 6. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of cauliflower, salt and pepper, pistachios, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Spread the pistachios in a pie plate and bake for about 5 minutes, or until lightly toasted.
Let cool, then coarsely chop.
In a medium saucepan of boiling water, blanch the cauliflower florets for 1 minute.
In a large, deep skillet, cook the butter over moderate heat until golden brown, about 4 minutes.
Add the cauliflower and cook over moderately high heat until golden.
Add the anchovies and cook, stirring, for 2 minutes. Stir in the stock and cook until the cauliflower is tender, about 3 minutes.
Meanwhile, in a large pot of boiling salted water, cook the orecchiette until al dente.
Drain the pasta and add it to the skillet. Stir in the parsley, Parmesan and crushed red pepper and season with salt and pepper.
Transfer to a warmed bowl, sprinkle with the chopped pistachios and serve.