Orecchiette with gorgonzola and cauliflower

| October 1, 2019 | 0 Comments


250g Orecchiette

1kg cauliflower

150g Gorgonzola

thyme leaves

200g heavy cream



1.Remove the florets from the strunk and put in an oven proven form


2. Add olive oil, salt&peper and thyme leaves.  Put in the pre-heated oven for around 30min  by 200C/400F


3.  Cook the pasta for 12min or according the instructions


4. Meanwhile put Gorgonzala cheese and heavy cream in a wok or big pot and let it melt on low heat


5. Add the cooked Orecchiette to the cheese sauce and combine. Also add the roasted cauliflower florets.


6.  Finally add more fresh thyme leaves on top.  ENJOY

Category: Berlin Kitchen

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