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Get creative in the kitchen

Orecchiette with Cauliflower and Walnut Brown-Butter Pesto


4 serves

prep time

5 mins

cook time

25 mins

total time

30 mins


350 gm cauliflower, cut into florets (½ small)

2 tbsp olive oil

500 gm dried orecchiette

Finely grated rind of 1 lemon, juice of ½, plus lemon wedges (optional) to serve

Finely grated parmesan, to serve


Walnut brown-butter pesto

185 gm cold butter, diced

¼ cup sage leaves (firmly packed)

80 gm roasted walnuts

30 gm grated parmesan

1 long red chilli, coarsely chopped

2 garlic cloves, finely chopped


Preheat oven to 250°C. Place cauliflower on a baking tray, drizzle with olive oil and season to taste. Roast until golden and edges are slightly charred (8-10 minutes).

Meanwhile, for walnut brown-butter pesto, cook butter in a small saucepan over medium-high heat until foaming and nut brown (4-5 minutes), then add sage and stir until crisp. Set aside a few leaves for garnish, then transfer sage butter to a food processor, add remaining ingredients, blitz to a coarse purée and season to taste.

Cook orecchiette in a large saucepan of boiling salted water until al dente (10-12 minutes). Drain, reserving about 80ml pasta water, and return pasta to pan. Add pesto, cauliflower, lemon rind and juice, toss to combine, adding a little pasta water to loosen, and season to taste. Top with parmesan and reserved sage leaves and serve with lemon wedges.
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