8 oz orecchiette, or other shaped pasta (farfalle, shells, etc.) Kosher salt, to taste 3 tbsp extra virgin olive oil, plus more to finish 2 cloves garlic, minced 1/2 onion, diced pinch of red pepper flakes 1 small head cauliflower, cored and cut into bite-sized pieces 1 bunch Tuscan kale, washed, stemmed, and cut into ribbons 2 tbsp white wine 1/2 bunch basil, roughly chopped 3 tbsp Panko bread crumbs vegan Parmesan, optional
1. Bring a large pot of water to a boil and add a generous amount of salt. When boiling, add the pasta and cook 2 minutes under the package instructions.
2. Meanwhile, place a large saute pan over medium-high heat and add the olive oil. Add the onions and the garlic and cook until translucent, about 4 minutes. Add in the red pepper flakes and the cauliflower and cook until slightly caramelized, about 3 more minutes. Add in the kale and cook to wilt.
3. Deglaze with the white wine and add in the pasta with about a 1/2 cup of the pasta water. Toss to coat and stir in the basil. Place the pasta on a platter and top with more basil and the Parmesan. Top with the toasted breadcrumbs and a little more olive oil. Serve.
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