Orecchiette with grilled cauliflower and red pepper flakes

Ingredients

400 g	Orecchiette, 'little ears' (Main)
500 g	Cauliflower (Main)
3 Tbsp	Olive oil
1 serving	Sea salt
2 cloves	Garlic
1 pinch	Red pepper flakes (Main)
½ cup	Pecorino, grated, or parmesan
1 large handful	Flat leaf parsley leaves, roughly chopped
1	Lemon

Directions

1. Heat a char grill or barbecue grill over high heat.
2. Break the cauliflower into florets then slice florets into about 1cm slices. Place in a bowl, drizzle over 2 tablespoons of oil, season with salt and toss to coat the cauliflower in the oil.
3. In batches, place the cauliflower on the hot grill and grill until dark grill lines appear, turning once. Test the cauliflower with the point of a sharp knife to see if cooked to your liking too.
4. Meanwhile, bring a large saucepan of lightly salted water to the boil. Tip in the orecchiette and cook for about 15 minutes until al dente. Drain in a colander sitting over a heatproof jug so you reserve 1 cup of the cooking liquid.
5. Using the same pot, heat the remaining 1 tablespoon of oil over medium heat. Add the garlic and red pepper flakes and cook for 1 minute. Add the orecchiette, grilled cauliflower, cheese and ½ cup of the reserved cooking liquid. Season.
6. Toss to coat, adding more cooking liquid if needed to thin the sauce. Add the parsley and toss. Place in a large serving bowl and grate over some lemon zest using a fine grater.

See more of Kathy's simple dinner recipes

• Homemade baked beans
• Pan-fried fish with a lemon, shallot and black sesame seed dressing