Mela – Made

Okay, hear me out: orange and cauliflower.

I know. Not exactly the most obvious friendship. And if I’m being honest, I wasn’t convinced this combination was going to work when I first made it. But somehow, it really does. The orange adds just enough sweetness and brightness to the cauliflower, and when it all gets tossed with pillowy gnocchi, it turns into something cozy, savory, and surprisingly delicious.

What started as a “let’s see what happens” dinner somehow became a staple in our family. In fact, I ended up serving it for New Year’s dinner for the whole family one year—which feels like a pretty big vote of confidence for a recipe I was initially very skeptical of.

So, if you’re looking at this recipe thinking, orange and cauliflower… really? — yes. Really. Just trust me on this one.

This is a Pinch of Yum recipe – check her out!

What You’ll Need

• 1 package gnocchi — I use De Cecco gluten-free gnocchi, and it’s my favorite. Yes, I have opinions about gnocchi.
• 2–3 tablespoons unsalted butter
• 1 medium-large head cauliflower, cored and thinly sliced into bite-sized pieces on a mandoline (about 3 cups) — thin slices = more golden, caramelized edges. And please watch your fingers with that mandoline!
• 2 shallots, minced (about ⅓ cup)
• ¼–½ cup heavy cream (I tend to lean more to the 1/2 cup it just makes it so creamy )
• ½–1 teaspoon red pepper flakes — depending on how much of a little kick you want
• 1½ teaspoons salt, plus more to taste
• Juice and zest of 1 orange (about 2 tablespoons juice; zest to taste) — the ingredient that makes you wonder if I’ve lost it… until you taste it.
• Chives, for topping — because a little green on top makes everything look more put together.

Let’s Make It

1. Cook the gnocchi according to the package directions. Drain and set aside.
2. Get everything nice and golden. Heat the butter over high heat in a large nonstick skillet. Add the cauliflower, shallot, and cooked gnocchi. Let everything sit for a few minutes before stirring, then repeat. Resist the urge to constantly stir! You want the cauliflower and gnocchi to get beautifully browned while the shallots soften.
3. Make the sauce. Add the cream, orange juice, red pepper flakes, and salt. Let it simmer for a minute or two, just until everything is coated in a silky, light sauce. Add a little more cream if you want it saucier.
4. Finish and serve. Divide between plates and top with fresh chives and a little orange zest. And this is the part where the questionable orange-and-cauliflower combination starts to make a lot more sense.

---

My must haves for this recipe

1. My favorite gnocchi
2. The mandoline makes all the difference. I’ve had this one for a few years now
3. This is my favorite grater it has a detachable zester. So convenient.

This post contains affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting my blog!