It’s a BIG reveal day! We’ve been shamelessly teasing the launch of our new video series, Tastemakers, ever since we started shooting episodes at our studio in the spring, and I have been literally dying with anticipation to share them with you guys. And {in my best Oprah voice} today’s the day!!! The inspiration behind this new series is my total passion for cookbooks; y’all have heard me say many times that I’m at my absolute happiest when I’m curled up at home with a stack of them that I read like novels and then spend an entire weekend cooking my way through. In each episode of Tastemakers, I’ll go behind the scenes with the authors of my very favorite cookbooks and uncover their stories, what makes them tick, and the secrets to making mouthwateringly delicious food. Let’s get into it with Daphne Oz.
If you don’t already own Daphne’s latest cookbook The Happy Cook, scoop it up right here! It is one of my constant weeknight go-to’s. In celebration of the series launch, we’re giving away 10 copies of the book to you guys. To enter, all you have to do is hop over to our Instagram announcement post and leave a comment stating your favorite part of this episode. Watch the video above, then keep scrolling for the recipe to the Cauliflower and Zucchini Orecchiette that Daphne and I made in our studio kitchen.
Cauliflower and Zucchini Orrechiette
Serves 4
Episode 1 of Tastemakers is LIVE with Daphne Oz!
Categories
Ingredients
kosher salt
8 ounces orecchiette, or other shaped pasta such as farfalle or shells
3 tablespoons extra-virgin olive oil, plus extra for serving
1 small head cauliflower, cored and divided into bite-size florets (about 3 cups)
1 medium zucchini, halved lengthwise and thinly sliced crosswise
4 garlic cloves, minced
1/2 teaspoon crushed chile flakes
2 tablespoons white wine
2 tablespoons unsalted butter
1/2 cup ricotta cheese
2 tablespoons finely chopped fresh mint
Instructions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook it 1 minute less than package instructs. Reserving 1/2 cup of pasta water, drain the pasta.
In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the cauliflower, season with 1 teaspoon salt, reduce heat to medium, and cook, stirring often, until it loses its raw white color 2 to 3 minutes.
Increase the heat to medium-high and drizzle remaining 1 tablespoon olive oil. Add zucchini and cook until the veggies start to brown, 3 - 4 minutes. Don't move them around too much; just toss them halfway through the cooking to get the color on the other side. Season with another 1/2 teaspoon salt.
Reduce the heat to medium and stir in the garlic and chile flakes (if using). Cook until the garlic is fragrant, about 30 seconds. Add wine (if using) or 2 tablespoons of the reserved pasta water and scrape up browned bits in the bottom of the pan.
Add pasta, butter, and 2 more tablespoons of pasta water and cook, shaking pan and stirring often, until pasta is al dente and butter is melted, about 1 minute.
Divide the pasta among bowls and top each with a few dollops of ricotta. Serve sprinkled with the mint.
