Serves 4


  • 1 1/2 pounds cauliflower, trimmed and roughly chopped
  • 1/2 cup pine nuts
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1/4 cup oregano leaves
  • 2 Tbsp. finely grated lemon rind
  • 1 tsp. dried red-pepper flakes
  • Sea salt and cracked black pepper
  • 1 pound orecchiette pasta
  • Grated Parmesan or pecorino, to serve


    Place the cauliflower and pine nuts in a food processor and process until finely chopped. Heat a large, nonstick frying pan over medium-high heat. Add the oil, garlic, cauliflower mixture, oregano, lemon rind, red-pepper flakes, salt and pepper and cook, stirring occasionally, for 15 minutes, or until the cauliflower is golden. While the cauliflower is cooking, cook the pasta in a large saucepan of salted, boiling water for 8 to 10 minutes, or until al dente. Drain.

    Toss the pasta with the cauliflower mixture, sprinkle with the cheese and serve.

    From The New Easy (HarperCollins) by Donna Hay.

    Next Story