Orzo with Creamy Caulifower and Calabrian Chili

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m


Step 1

Bring a large pot of water to a boil and cook the pasta according to directions.

Step 2

Meanwhile, in a medium rondo, sauté the cauliflower over high heat until the cauliflower is nicely browned.

Step 3

Deglaze with white wine and reduce by half.

Step 4

Add heavy cream and bring to a simmer.

Step 5

Drain the pasta and toss with the sauce.

Step 6

Stir in the Calabrian chili oil and season to taste.

Step 7

Remove the skillet from heat and fold in the cheese.

Step 8

Garnish with chives.


  • 3 lb. Barilla Orzo
  • 6 tbsp. extra virgin olive oil
  • 9 cups cauliflower, riced
  • 1½ cups white wine
  • 4½ cups heavy cream
  • 3 tbsp. Calabrian chili oil
  • salt and pepper, to taste
  • ¾ cup Parmigiano Reggiano cheese, grated
  • ¾ cup Pecorino Romano, grated
  • ¾ cup chives, sliced
Chef Recommended Cuts
  • Orzo
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Nutritional Info

This information is per serving.