Ingredients
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½ lb (250 g) dried Orecchiette Pasta
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½ cup (125 ml) Butter
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1 Garlic
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¼ cup (60 ml) all-purpose Flour
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1 Lemon Juice
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½ tsp ground Black Pepper
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½ tsp Chili Flakes
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¼ tsp Salt
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⅛ tsp Cayenne Pepper
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1 lb (250 g) Cauliflower
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½ cup (125 ml) slivered Almonds
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Salt
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Black Pepper
Directions
Steps
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1
Done
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Bring a pot of salted water to a boil on high heat. Add orecchiette, and cook until al dente, as per package directions. |
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2
Done
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Meanwhile, in a heavy-bottomed pot on medium heat, melt butter with garlic. Let butter become foamy, then let foam subside before whisking in flour. Scoop out garlic clove, then add 1½ cups (375 ml) water, lemon zest and juice, pepper, chili flakes, salt, and cayenne pepper. Reduce heat to medium-low and cook, whisking often, until thick. |
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3
Done
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Two to 3 minutes before you expect pasta to be done, add cauliflower to pot of pasta. |
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4
Done
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Stir half of almonds into sauce, and continue to stir. Taste and adjust seasonings as needed. |
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5
Done
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When pasta is ready, scoop out about ½ cup (125 ml) cooking water. Drain, then add pasta and cauliflower to sauce. Stir, adding pasta water as needed to thin sauce so it coats noodles. |
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6
Done
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Serve sprinkled with remaining almonds and chili flakes. |
