Adapted from Delicious magazine
Orecchiette with cauliflower and pangrattato
I cooked this last week and loved it because 1. it was delish and 2. I like saying 'pangrattato' - sounds much more elegant than 'breadcrumbs'. It says in the mag it serves 4 but this made enough to feed us and the neighbours!
sliced garlic cloves
2 bay leaves
600ml light evaporated milk
100g sourdough bread, crusts removed and torn
1/4 cup flat leaf parsley chopped
1 cup grated parmesan.
Heat oven to 180 degrees, drizzle bread with oil and bake for 10 min till crisp and golden, then crumble. Chop cauliflower and reserve 1 cup of florets. Cook onion and garlic for 2 min, add bay leaves, cauliflower and evaporated milk. Bring to just below boiling point, then simmer for 20 min. Cool, remove bay leaves and blend. Add nutmeg.
Cook pasta, adding reserved cauliflower for the last 3 min of cooking. Drain, then add cauliflower puree, stir until warmed through. Add parsley and cheese and stir. Season. Serve topped with pangrattato ( I even like typing it! )