Orecchiette with Cauliflower Il Melograno

1. 1

   In a 5-quart kettle bring 4 quarts salted water to a boil for cauliflower (or cauliflower mixture) and pasta.

2. 2

   In a 12-inch deep heavy skillet heat 1 1/2 tablespoons oil over moderate heat until hot but not smoking and cook bread crumbs, stirring, until golden.

3. 3

   Transfer bread crumbs to a bowl and wipe skillet clean with paper towel.

4. 4

   In skillet cook bacon over moderate heat until crisp.

5. 5

   While bacon is cooking, add vegetables to boiling water and cook 2 to 3 minutes, or until just tender.

6. 6

   Transfer vegetables with a slotted spoon to a colander to drain and keep water at a boil.

7. 7

   Add vegetables, garlic, and salt to taste to bacon and saute until cauliflower is pale golden, about 3 minutes.

8. 8

   Keep mixture warm.

9. 9

   Cook pasta in boiling water until al dente and drain well in colander.

10. 10

    Add pasta, remaining 3 1/2 tablespoons oil, and salt and pepper to taste to cauliflower mixture and toss until combined well.

11. 11

    Sprinkle pasta with bread crumbs and serve with Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.