4 Servings 30 min Cook
1 Dash Salt
1/2 Head large (6-7" dia.) Cauliflower
4 Cup Italian Orecchiette
1 Cup Panko Breadcrumbs
1/3 Tablespoon Mint
2 Tsp Parsley
1/4 Tsp Crushed Red Pepper Flakes
4 Tbsp Olive Oil
2 Shallot (medium) Shallots
Prepare an ice-water bath; set aside.
Fill a large pot with water, and bring to a boil.
Add a generous amount of salt, and return to a boil.
Add cauliflower and cook until just tender.
Immediately transfer cauliflower to ice-water bath; let cool about 1 minute before draining.
Combine the breadcrumbs, mint, parsley, red pepper, and 1 tablespoon olive oil in the bowl of a food processor.
Pulse until crumbly and well combined; set aside.
Fill a large pot with water and bring to a boil.
Add a generous amount of salt and return to a boil.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add cauliflower and cook, stirring occasionally, until browned, 8 to 10 minutes.
Transfer cauliflower to a plate.
Add remaining tablespoon olive oil to skillet.
Add shallots and cook, stirring occasionally, until tender and browned, 8 to 10 minutes.
Meanwhile, add the orecchiette to the boiling water and cook until al dente, according to package directions.
Drain pasta, reserving 1/2 cup cooking liquid.
Add drained pasta to skillet, along with cauliflower, and some of the pasta cooking liquid, and toss ingredients together for a few minutes; add more water to the pan as necessary to keep pasta moist.
Divide pasta evenly among 4 bowls.
Sprinkle each with a tablespoon of breadcrumbs.