CAULIFLOWER PASTA NOODLES RECIPES
PASTA WITH CAULIFLOWER RECIPE - NYT COOKING
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
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
PASTA WITH CAULIFLOWER SICILIAN STYLE - ITALIAN RECIPE BOOK
Pasta with Cauliflower is one of the staples of Sicilian cuisine. During cold season it’s one of the most comforting dishes you can treat yourself to.
Provided by Italian Recipe Book
Categories Pasta
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- While water is starting to boil clean the cauliflower. Remove all extra thick stems. Trim and cut cauliflower into small bite-sized florets.
- Boil in salted water for 5-10 minutes until fork-tender at the thickest part of the stem.
- While cauliflower is boiling, put a large skillet pan over medium heat and toast breadcrumbs until golden brown. Set the breadcrumbs aside.
- In the same skillet pan add extra virgin olive oil and finely chopped shallot or onion. Let simmer on low heat for a few minutes without letting it brown.
- Using oil skimmer or strainer scoop cauliflower out of the pot and add it directly to the skillet pan.
- Put pasta to boil in the same pot you used to boil cauliflower.Cook according to directions on the package.
- In the meantime finish the sauce.Add anchovy fillets and bread them gently with a wooden spoon.Add pine nuts and raisins.
- Drain pasta reserving some cooking liquid.
- Add pasta to the pan with the sauce and toss it for another minute. If pasta seems too dry add some cooking liquid from pasta.
- Serve immediately topped with toasted breadcrumbs.
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