Indian-Spiced Cauliflower Orecchiette |
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
- 2 tbsp olive oil
- 1 yellow onion, thinly sliced
- 4 cloves garlic, finely chopped
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- ½ head cauliflower, chopped into florets
- ½ jar Ragu Homestyle Traditional Pasta Sauce
- ⅓ cup water
- 1 cup frozen peas
- ⅓ cup chopped fresh cilantro
- 1 lb orecchiette
- Heat the oil in a skillet over medium heat.
- Add the onion and cook until translucent, about 5 minutes. Stir occasionally.
- Add the garlic, cumin and coriander and stir and cook for 1 minute.
- Add the cauliflower, water and pasta sauce and bring to a boil.
- Stir and cover and turn down the heat to simmer for 10 minutes.
- Add the peas and cilantro and stir. Keep warm.
- Cook the orecchiette according to package directions, al dente.
- Drain and toss together with the pasta sauce.
Serves 4
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/indian-spiced-cauliflower-orecchiette/
3.4.3174