Today’s roast cauliflower orecchiette with crispy herb and parmesan crumbs is the perfect baby led weaning supper. The golden roasted florets of cauliflower are not only gorgeously sweet but are the perfect shape for little hands to pick up and nibble on with ease. And the little rounded ears of orecchiette pasta are the ideal shape for little ones who are in the midst of developing their pincer grip (ability to grasp objects between their index finger and thumb – this usually occurs between 9-12 months of age). If your little one is just beginning their baby led weaning journey feel free to replace the orecchiette shaped pasta with penne or eliche shaped pasta which is far more suited to their palmar grasp.
This gorgeous supper is made even more delicious thanks to the addition of herb and parmesan spiked golden sour dough crumbs strewn throughout. The crumbs add a beautiful point of textural difference which is welcomed by most children, my little ones devoured the pasta then sat for a good ten minutes picking up each and every last piece of golden crumb. Miss G. kept saying how me she loved the crunch, crunch.
Because I choose not to salt the water I cook the pasta in, or add any salt during the cooking process, I feel it is ok to adorn each pile of pasta served with the slightest grating of parmesan. This adds gorgeous flavour to the kids supper without adding too much salt. Feel free to omit the extra parmesan if your little one has eaten a snack or meal higher in salt during the day.
The recipe makes quite a bit of pasta which suits me just fine. It means I can serve it up two nights in a row and have a night off cooking. I wouldn’t recommend freezing this dish as the thawing/reheating process would ruin the beautiful texture of this pasta.
To create your own roast cauliflower orecchiette with crispy herb and parmesan crumbs simply…
Begin by preheating the oven to 200 degrees celsius (390F).
Line 2 large oven trays with baking paper and set aside.
Place a large pot of water over high heat and bring to the boil.
Place the cauliflower, garlic, rosemary and oregano onto one of the oven trays, sprinkle over a little salt-free bbq seasoning and drizzle with a tablespoon or two of olive oil. Toss to coat. Bake for 40 minutes (tossing half way through cooking to ensure even browning).
Whilst the cauliflower is baking, place pasta into boiling water and cook according to packet instructions. Keep a half cup of cooking water before draining the pasta. Return the pasta to the saucepan along with the caramelised onion relish, balsamic vinegar, olive oil and a little splash of the reserved cooking water if needed.
Stir to combine. Set aside.
Next, place the garlic, rosemary, oregano, basil and parmesan into the bowl of a food processor. Blitz until finely chopped.
Add the sourdough and olive oil and pulse until breadcrumbs form.
Place the breadcrumbs onto the remaining prepared tray and bake for 10 minutes or until lovely and golden (tossing half way through cooking to ensure even browning).
Time to assemble: Place the pasta smothered in caramelised onion and balsamic, roasted cauliflower (plus garlic squeezed from the 3 roasted cloves) and crispy crumbs into a large bowl.
Toss gently to combine.
Place the gorgeously fragrant pasta into a family sized serving dish, top with grated parmesan, basil leaves and serve.
roast cauliflower orecchiette with crispy herb and parmesan crumbs
serves 8
not suitable to freeze
INGREDIENTS
1 head of cauliflower, cut into florets
6 cloves garlic
6 sprigs rosemary, leaves picked
6 sprigs oregano, leaves picked
1 tablespoon salt-free bbq seasoning
2 tablespoons olive oil
500 grams orecchiette
1/3 cup store bought caramelised onion relish
2 tablespoons good quality aged balsamic vinegar
5 tablespoons extra virgin olive oil
a small handful of basil leaves, plus extra to serve
a thumb sized piece of parmesan, plus extra to serve
1/2 loaf day old sour dough bread
METHOD
Preheat oven to 200 degrees celsius (390 F). Line 2 oven trays with baking paper. Place a large pot of water over high heat and bring to the boil.
Place the cauliflower, 3 garlic cloves (unpeeled), half the rosemary and half the oregano onto a prepared tray. Add bbq seasoning and olive oil and toss to coat. Bake for 40 minutes or until golden (tossing half way through cooking to ensure even browning).
Meanwhile, place pasta into boiling water and cook according to packet instructions. Keep half a cup of cooking water before draining the pasta. Return the pasta to the saucepan along with the caramelised onion relish, balsamic vinegar, 3 tablespoons extra virgin olive oil and a little of the reserved cooking water if needed. Stir to combine. Set aside.
Next, place the remaining peeled garlic cloves, rosemary, oregano, basil and parmesan into the bowl of a food processor. Blitz until finely chopped. Add the sourdough and 2 tablespoons extra virgin olive oil and pulse until breadcrumbs form. Place the breadcrumbs onto the remaining prepared tray and bake for 10 minutes or until lovely and golden (tossing half way through cooking to ensure even browning).
Assembly: Place the pasta, roasted cauliflower (plus garlic squeezed from the 3 roasted cloves) and crispy crumbs into a large bowl. Stir to combine. Place the gorgeously fragrant pasta into a family sized serving dish, top with grated parmesan, basil leaves and serve.
You may also like…
[…] roast cauliflower orecchiette with crispy herb and parmesan crumbs […]