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Parmesan, Cauliflower and Bacon Orecchiette

Serves 4


  • 1 head cauliflower, cut into small florets
  • 30g Australian butter
  • 3 rashers bacon, trimmed and cut into strips
  • 1 cup chicken stock
  • 250g orecchiette pasta
  • 1/2 cup coarsely chopped contintental parsley
  • 1/4 cup chopped chives
  • 1/2 cup freshly grated Australian parmesan cheese
  • 1/3 cup pistachio nuts, toasted and chopped
  • shaved Australian parmesan cheese, extra, to serve
  • freshly ground black pepper, to taste
Download Recipe (PDF)


  1. 1. Blanch the cauliflower in boiling water for 1 minute. Drain. Melt butter in a frypan and add bacon, cooking until crisp. Add chicken stock and cauliflower. Cook for 5 minutes or until cauliflower is tender.
  2. 2. Meanwhile, cook the orecchiette in a large saucepan of boiling water until al dente. Drain and then add to cooked cauliflower with parsley, chives and parmesan cheese. Heat through.
  3. 3. Spoon pasta and accompanying sauce into serving bowls and top with pistachio nuts, shaved parmesan cheese and pepper to taste.


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