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Orecchiette w/mustard & Cauliflower
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We are madly in love with pasta - don't judge us. Orecchiette is our favorite with this recipe, but not required. Gluten-free, whole wheat or other small pasta shapes work just as well. We find it hard to resist anything that translates into "little ears" (orecchiette = little ears in Italian). This recipe is crazy easy to remember - as easy as 1-2-3...4!
serves 6


1 pound of pasta
1 medium head of cauliflower, cut into small florets
2 garlic cloves, finely chopped
4 tablespoons of Dijon mustard (the grainier
the better!)
Handful of parsley, chopped
Olive oil
Salt and pepper
Grated Parmesan

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Orecchiette w/mustard & Cauliflower
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Bring a large pot of (salted) water to the boil. Drop in the pasta and after five minutes, add the cauliflower.
  2. Meanwhile, mix the garlic, mustard, parsley and a good glug of olive oil together in a large bowl. Season with salt and pepper to taste.
  3. Before draining the pasta and cauliflower, scoop out 1/2 cup of pasta water and add to the mustard mixture. Proceed to draining and add the pasta and cauliflower to the mustard bowl.
  4. Mix well and top with grated Parmesan (toasted bread crumbs are also fantastic at this stage).

Per serving: 351 calories, 7g fat, 1g sat fat, 59g carbohydrates, 12g protein, 230mg sodium, 59g fiber, 80mg calcium

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