For the cauliflower sauce
250g leeks – green leaves discarded, washed & finely sliced
2 garlic cloves – peeled and crushed
1 bay leaf
30ml extra virgin olive oil
Table salt & black pepper to taste
1 cauliflower (white flesh, green leaves discarded) – finely sliced
15g vegan yeast flakes
For the turmeric cauliflower florets
200g cauliflower florets
Pinch of salt
2 dessert spoons ground turmeric
2 dessert spoons extra virgin olive oil
For the cauliflower orecchiette
60ml extra virgin olive oil
20g freshly chopped chilli
1kg cauliflower sauce
400g dried orecchiette pasta
200g turmeric cauliflower florets
4 dessert spoons garlic breadcrumbs (lightly toast 4 dessert spoons of breadcrumbs, ½ crushed garlic clove in a splash of extra virgin olive oil in a frying pan until golden brown)
4 dessert spoons capers, drained
100ml extra virgin olive oil
Table salt and black pepper to taste
Our cauliflower orecchiette is one of our stand-out vegetarian and vegan dishes. We wanted to create a dish that was so tasty, even a meat eater would love it and we think we’ve succeeded bringing vegetables to the forefront of this dish and letting them shine – it’s completely vegan, filling and delicious – a firm Carluccio’s favourite!
For the cauliflower sauce, in a large saucepan, gently sweat the leeks, garlic and herbs in extra virgin olive oil. Add water and bring to the boil. Add the sliced cauliflower & simmer gently until soft. Remove the herbs & season to taste. Blend until smooth. Add the vegan yeast flakes and mix well. Set aside.
For the turmeric cauliflower florets, pre-heat an oven to 230 degrees Celsius. Dissolve turmeric & salt in water and bring to the boil. Add the cauliflower florets & boil for 1 minute. Drain the cauliflower & toss in a baking tray with oil, salt & pepper. Roast in a hot oven for a few minutes until golden.
For the cauliflower orecchiette, add pasta to salted boiling water and cook according to packet instructions. In a large frying pan, sauté kale in 15ml extra virgin olive oil. Add chilli, season and cook until wilted. Microwave turmeric cauliflower florets on high for 30 seconds. Add the cauliflower sauce to the kale and gently reheat. Add the drained pasta, mix well and season to taste. Serve in a bowl and top with turmeric florets, capers and garlic breadcrumbs. Drizzle with extra virgin olive oil and serve.