CAULIFLOWER PASTA RECIPES RECIPES

Name: Pasta With Cauliflower
Total time: 40 min
Yield: 3 or 4 servings
Cuisine: mediterranean
Ingredients: 1 head cauliflower, about 1 pound; Salt and black pepper; 1 tablespoon minced garlic; 1/4 cup olive oil; 1 pound penne, fusilli or other cut pasta; 1 cup coarse bread crumbs

PASTA WITH CAULIFLOWER RECIPE - NYT COOKING

Pasta With Cauliflower Recipe - NYT Cooking image

This dish is derived from a Marcella Hazan recipe. It’s dead simple, and the cauliflower can be precooked a day ahead or so. Or, the whole thing can be made at once: cook the cauliflower in water, scoop it out and then, later, cook the pasta in the same water. It’s already boiling, and you want the taste of the cauliflower anyway, so why not? The cauliflower gets cooked more, in a skillet with toasted garlic, so don’t boil it to death, although you do want it to be tender. And in the original Minimalist recipe, from 2000, bread crumbs were added to the skillet along with the cauliflower, but since some pasta water is usually added to the skillet to keep the mixture saucy, the bread crumbs become soggy. Better, then, to stir the bread crumbs in at the very end. They should be very coarse and ideally homemade, and if they’re toasted in olive oil in a separate skillet before you toss them in, so much the better.

Provided by Mark Bittman

Total Time 40 minutes

Yield 3 or 4 servings

Number Of Ingredients 6

Ingredients

1 head cauliflower, about 1 pound
Salt and black pepper
1 tablespoon minced garlic
1/4 cup olive oil
1 pound penne, fusilli or other cut pasta
1 cup coarse bread crumbs

Steps:

Bring a large pot of water to a boil. Trim the cauliflower and divide it into florets. Add about a tablespoon of salt to the water and boil cauliflower until it is tender but not mushy. Using a slotted spoon or strainer, remove the cauliflower and set it aside. When it is cool enough to handle, chop it roughly into small pieces.
Meanwhile, in a large deep skillet over medium-low heat, sauté garlic in olive oil, stirring occasionally, until garlic is golden. Start cooking pasta in same pot and same water as was used for the cauliflower.
When the garlic is ready, add the cauliflower to skillet and turn heat to medium. Cook, stirring occasionally. When pasta is just about done — it should be 2 or 3 minutes short of the way you like it — drain it, reserving about a cup of cooking liquid.
Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, mix in the bread crumbs.

Nutrition Facts : @context http//schema.org, Calories 686, UnsaturatedFatContent 13 grams, CarbohydrateContent 112 grams, FatContent 17 grams, FiberContent 8 grams, ProteinContent 21 grams, SaturatedFatContent 3 grams, SodiumContent 678 milligrams, SugarContent 7 grams

BEST GARLICKY ROASTED CAULIFLOWER PASTA RECIPE - DEL…

Best Garlicky Roasted Cauliflower Pasta Recipe - Del… image

Garlicky Roasted Cauliflower Pasta makes for an out of the ordinary pasta dinner.

Provided by DELISH.COM

Categories vegetarian weeknight meals dinner

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 10

Ingredients

1 head of garlic
3 tbsp. plus 1 tsp extra-virgin olive oil, divided
Kosher salt
1 large head cauliflower, cut into florets
Freshly ground black pepper
Crushed red pepper flakes
1 lb. rigatoni
1/2 c. freshly grated Parmesan, plus more for serving
Juice of 1/2 lemon
1/4 c. roughly chopped toasted walnuts

Steps:

Preheat oven to 425°. Cut ¼” off the top of head of garlic so that the tops of the cloves are exposed. Drizzle with 1 teaspoon oil and a small pinch of salt. Wrap in foil and roast until deeply golden, about 45 minutes. When done, open foil and allow to cool until cool enough to handle.
On a large sheet tray, toss cauliflower with 1 tablespoon oil, salt, pepper, and red pepper flakes and arrange in an even layer. Roast alongside garlic, until golden and bottoms start to crisp, about 30 minutes.
In a large pot of boiling salted water cook pasta according to package directions to al dente. Reserve ½ cup of pasta water, then drain.
Squeeze garlic cloves out of head into a small bowl and smash into a rough paste with a fork.
In same pot pasta was cooked in, add smashed garlic, reserved pasta water, and Parmesan. Stir to mostly melt cheese and evenly distribute garlic. Add pasta and toss to coat. Add remaining 2 tablespoons oil and lemon juice and season with more salt, pepper, and red pepper flakes. Toss in roasted cauliflower.
Garnish with toasted walnuts and more Parmesan to serve.

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A comforting dinner for a cold night, this hearty pasta has all the makings of a crowd-pleaser like fried sage leaves, crispy bacon and nutty roasted cauliflower. This recipe demonstrates the magic of starchy pasta water: Swirled with lemon juice and Parmesan, it creates a luxurious sauce without the addition of cream or butter. Add more pasta water than you think you need, so the pasta stays moist as it absorbs the sauce.
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Reviews 5
Total Time 40 minutes
Cuisine american

Stir in the cauliflower, bacon and sage, adding a splash more pasta water if the pasta seems dry. Season with salt and pepper. Sprinkle with lemon zest, and serve with extra Parmesan on the side.

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From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 450 calories per serving

1. Tear the bread into a food processor. Peel and add the garlic, then tear in any nice leaves from your cauliflower. Add ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat. Cook for 15 minutes, or until golden and crisp, stirring occasionally.
2. Meanwhile, peel the onion, then roughly chop with the cauliflower, stalk and all.
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From skinnytaste.com
Category Dinner
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Calories 274.4 kcal per serving

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Reviews 2.7
Total Time 15 minutes
Category main-dish

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From stevehacks.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 450 calories per serving

{ "@type": "HowToStep", "text": "
1. Tear the bread into a food processor. Peel and add the garlic, then tear in any nice leaves from your cauliflower. Add ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat. Cook for 15 minutes, or until golden and crisp, stirring occasionally.
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4. Alongside, cook the pasta in a pan of boiling salted water according to the packet instructions. Just before the pasta is ready, carefully pour the cauliflower mixture into the processor (there’s no need to wash it), grate in the cheese, blitz until super smooth, then season to perfection, and return to the pan. Drain the pasta, reserving a mugful of starchy cooking water.
5. Toss the pasta through the sauce, loosening with a splash of reserved cooking water, if needed, then serve with the crispy crumbs, for sprinkling.
" }

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Reviews 3
Cuisine Global
Calories 484.5 calories per serving

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