CAULIFLOWER WITH PASTA 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
CREAMY PASTA WITH CAULIFLOWER | ALLRECIPES
This cauliflower pasta recipe was given to me by friends in Sweden. It is one of my husband's all-time favorite meals and is often requested by friends.
Provided by abraundmeier
Categories Everyday Cooking Vegetarian Main Dishes Pasta
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place cauliflower into a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove cauliflower with a strainer, reserving the cooking water in the pot.
- Melt butter in a large skillet over medium-high heat. Add onion and cook until transparent, about 5 minutes. Add cauliflower florets and red pepper flakes; saute until browned, 7 to 10 minutes. Add heavy cream; cook until reduced by half, 10 to 15 minutes.
- Meanwhile, bring the cauliflower cooking water back to a boil. Add farfalle and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Add tomatoes to the cauliflower sauce; cook until heated through, about 1 minute. Add 1 cup Parmesan cheese to the cauliflower sauce; cook and stir until melted, about 1 minute more.
- Combine pasta and sauce; toss until well coated. Sprinkle with additional Parmesan cheese to serve.
Nutrition Facts : Calories 789.8 calories, CarbohydrateContent 51.1 g, CholesterolContent 202.3 mg, FatContent 60 g, FiberContent 4.3 g, ProteinContent 15.7 g, SaturatedFatContent 36.7 g, SodiumContent 380.3 mg, SugarContent 5.4 g
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PASTA WITH ROASTED CAULIFLOWER AND PARMESAN | ALLRECIPES
Cauliflower and whole garlic cloves roasted with Parmesan and bread crumbs make this a healthier than most comfort food.
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Reviews 4.7
Total Time 50 minutes
Category Everyday Cooking, Vegetarian, Main Dishes, Pasta
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From allrecipes.com
Reviews 4.7
Total Time 50 minutes
Category Everyday Cooking, Vegetarian, Main Dishes, Pasta
Calories 333.2 calories per serving
- Drain pasta, reserving 1/2 cup cooking water. Transfer pasta to a serving bowl and add cauliflower and butter. Stir in cooking water, a little at a time, until desired creaminess is reached. Add lemon juice and bread crumb mixture, toss, and serve.
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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.
From italianrecipebook.com
Total Time 30 minutes
Category Pasta
Cuisine Italian
From italianrecipebook.com
Total Time 30 minutes
Category Pasta
Cuisine Italian
- Serve immediately topped with toasted breadcrumbs.
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October heralds the start of my favorite dinner party season. After months of standing outside, getting nipped by mosquitoes, a condiment-heavy hot dog in one hand and smeared rosé glass in the other, I look forward to sitting and eating around my dining room table with a knife and fork. The guest list doesn’t change, merely the location and what’s on the menu.Cooler weather taps into my cravings for heartier fare, and I’m happy to turn on the oven again. Of all the fall vegetables, it’s the return of my beloved cauliflower and its elegant florets that I celebrate the most. I adore cauliflower in all of its preparations, but if I had to choose a favorite, it would be roasted. There’s a nuttiness that is coaxed out during its time in the oven that brings me to my knees. For a crowd-pleaser at any party, I combine sheet pan–roasted cauliflower with pasta along with some crispy capers for salty crunch; anchovies (just a few) for umami depth; sautéed garlic and red pepper flakes for oomph, and lemon zest for brightness.This recipe calls for the standard white cauliflower, but if you happen to see the purple or orange “cheddar” variety, by all means grab them for presentation’s sake. (I’ve also used half the traditional amount of pasta here, which I know some of you might question, but please trust me here. The pasta is a vehicle for the vegetables and the sauce—not the other way around. Plus, now you can add garlic bread back to your menu, should you choose.) Since it’s acceptable to drink red wine again, I’d pair this dish with one that is light and bright with good acid, such as a Pinot Noir from Oregon or a Gamay, which are both reliably food-friendly. So sit back, settle in, build a fire, and have some good friends over.Fall is here, and I’m here for it.
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Total Time 40 minutes
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Reviews 4.5
Total Time 40 minutes
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- Top pasta with crispy capers, remaining 2 tablespoons cheese, and remaining 1/4 cup parsley. Divide evenly among bowls, and top with additional cheese.
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From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 450 calories per serving
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 450 calories per serving
- 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.
- Meanwhile, peel the onion, then roughly chop with the cauliflower, stalk and all.
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- 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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