PASTA WITH BACON AND CAULIFLOWER
Five-ingredient recipe for Pasta with Bacon and Cauliflower.
Provided by Kate Merker
Time 30m
Number Of Ingredients 6
Steps:
- Cook the pasta according to the package directions. Drain, reserving ¾ cup of the cooking water, and return the pasta to the pot.
- Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate and crumble.
- Add the sage to the drippings in the skillet and cook over medium heat, turning once, until crisp, 1 to 2 minutes. Transfer to the plate with the bacon.
- Add the cauliflower, ¼ cup water, and ¼ teaspoon each salt and pepper to the drippings in the skillet and cook, covered, for 2 minutes.
- Uncover and cook, tossing frequently, until golden and tender, 3 to 4 minutes more.
- Add the reserved pasta water and ½ cup pecorino to the pasta; toss until creamy. Add the cauliflower, sage, and bacon and toss. Sprinkle with remaining pecorino.
Nutrition Facts : Calories 489 kcal, Carbohydrate 68 g, Cholesterol 26 mg, Protein 26 g, SaturatedFat 5 g, Sodium 737 mg, Sugar 3 g, Fat 12 g, UnsaturatedFat 0 g
CAULIFLOWER & BACON PASTA
Cauliflower and macaroni cheese in one pasta bake? This family-friendly gratin is comforting and filling
Provided by Good Food team
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Heat the grill to high and bring a large pan of salted water to the boil. Grill the bacon slices for 5 mins or until crispy, then drain on kitchen paper and cut into small pieces.
- Cook the pasta following pack instructions. Add the cauliflower to the pasta pan for the final 8 mins, so that it is just tender, then drain, reserving 2 tbsp of the cooking water.
- Melt the butter in a small pan over a low heat, then stir in the flour and cook for a couple of mins. Gradually stir in the milk, mixing well between each addition. Bring to a simmer, then cook for a few mins until thickened. Season, add the mustard and half the grated cheese. Stir until the cheese has melted and the sauce is smooth.
- Tip the pasta and cauliflower back into the pan along with the reserved cooking water. Stir through the cheese sauce and bacon, then transfer the mix to a baking dish. Mix together the breadcrumbs and remaining cheese, then sprinkle over the pasta. Cook for 5 mins under the grill until browned. Serve with a salad, if you like.
Nutrition Facts : Calories 673 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.8 milligram of sodium
PASTA WITH CAULIFLOWER, BACON AND SAGE
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.
Provided by Lidey Heuck
Categories dinner, pastas, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 425 degrees. Place the cauliflower on a sheet pan. Drizzle with 2 to 3 tablespoons olive oil, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper, and toss to coat. Roast, tossing occasionally, until tender and browned all over, 20 to 25 minutes. While the cauliflower roasts, bring a large pot of water to a boil.
- Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Add the sage leaves to pan and fry until they begin to brown, 1 to 2 minutes. Using a slotted spoon, transfer the sage leaves to the plate with the bacon. Drain all but 3 tablespoons of fat from the skillet (or add additional olive oil, if needed) and remove from heat.
- Add 1 tablespoon salt to the boiling water and cook the pasta until just al dente, reserving 1 1/2 cups of the pasta water. Drain the pasta and add to the reserved skillet; heat over low. Pour or squeeze the lemon juice over the pasta, along with 1 cup pasta water and the 1/2 cup grated Parmesan. Toss until the sauce comes together.
- 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.
ROASTED CAULIFLOWER & BRUSSELS SPROUTS WITH BACON
This deeply delicious recipe is a surefire way to get my husband to enjoy Brussels sprouts. Between the roasted flavor of the veggies and smoky, crisp bacon, it will convert even the pickiest eater. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a very large bowl, toss Brussels sprouts and cauliflower with oil, pepper and salt. Transfer to two greased 15x10x1-in. baking pans., Roast 20-25 minutes or until vegetables are tender. Transfer to a serving bowl. Just before serving, add bacon and drizzle with vinaigrette; toss to coat.
Nutrition Facts : Calories 192 calories, Fat 13g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 535mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 9g protein.
BACON AND ROASTED CAULIFLOWER PASTA
This is a very tasty dish which is made mostly in the oven so minimum effort making it a perfect mid-week meal or hassle-free dish for entertaining. The roasted cauliflower adds a lovely nuttiness.
Provided by Jonathan_Creek
Categories Pork
Time 40m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- 1. Pre-heat oven to 180°c (350°f). Pour a good glug of olive oil into a large, oven-proof dish.
- 2. Place bacon and cauliflower into oven-proof dish and bake uncovered for 20 minutes The cauliflower should have golden-brown edges.
- 3. Meanwhile, cook pasta for 2 mins less than package-directions. Reserve some pasta water in a cup.
- 4. Place canned tomatoes and garlic halves in a food processor and blend until well combined. Add tomato mixture to bacon an cauliflower and bake uncovered for a further 10 minutes.
- 5. Add drained pasta to the oven dish and toss it in the sauce until well combined. Add salt and pepper to taste (you will not need much salt due to the saltiness of the bacon).
- 6. Cover the pasta and leave for 5 mins off the heat to soak up the sauce. Add some pasta water if it becomes too dry.
- 7. Uncover and add olives and fresh basil. Toss to combine. Serve with plenty of freshly grated Parmesan. Yummy!
Nutrition Facts : Calories 199.7, Fat 11, SaturatedFat 2.8, Cholesterol 17.6, Sodium 865.2, Carbohydrate 18.1, Fiber 6.4, Sugar 6.9, Protein 11.2
ROASTED CAULIFLOWER, BACON & CHILLI PASTA
An economical and extra tasty flavour combination
Provided by Good Food team
Categories Lunch, Pasta, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Steam the cauliflower for 4 mins until just cooked, then set aside. Heat the olive oil in a shallow casserole dish or flameproof roasting dish. Add the bacon and chilli powder and cook over a medium heat for 2-3 mins until the fat starts to run. Stir the cauliflower florets in with the bacon, then cook in the oven for 10-15 mins until the cauliflower has soaked up the chilli oil and is starting to brown.
- While the cauliflower is roasting, cook the tagliatelle in boiling water according to pack instructions. Stir the cherry tomatoes in with the cauliflower, return to the oven and cook for about 2 mins until the tomatoes begin to soften.
- Drain the tagliatelle, return to the pan, then mix in the bacon, cauliflower, tomatoes and half the basil. Serve the pasta drizzled with a little olive oil and scattered with the remaining basil.
Nutrition Facts : Calories 562 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 82 grams carbohydrates, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 1.06 milligram of sodium
PASTA WITH ROASTED CAULIFLOWER AND PARMESAN
Cauliflower and whole garlic cloves roasted with Parmesan and bread crumbs make this a healthier than most comfort food.
Provided by Rosemary Felle
Categories Everyday Cooking Vegetarian Main Dishes Pasta
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Toss cauliflower with garlic cloves, olive oil, salt, and pepper in a large bowl. Spread out in an even layer on a baking sheet.
- Roast in the preheated oven, tossing at least twice, until cauliflower is tender, about 30 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Mix Parmesan cheese, bread crumbs, and cayenne pepper together in a bowl; set aside.
- 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.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 48.2 g, Cholesterol 16.5 mg, Fat 10.7 g, Fiber 3.6 g, Protein 13.2 g, SaturatedFat 4.4 g, Sodium 332.4 mg, Sugar 3.8 g
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PASTA WITH ROASTED CAULIFLOWER AND BACON RECIPE
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- Preheat the oven to 400°F and coat a shallow baking pan with nonstick spray. Put a pot of salted water on to boil for the pasta.
- Place the cauliflower in a large bowl, drizzle with a small amount of olive oil and season lightly with salt and pepper. Toss to coat, transfer to the prepared baking sheet and arrange in a single layer.
- Roast until the florets are tender when pierced with the tip of a knife and the edges begin to turn golden, 20 to 25 minutes. Remove from the oven and set aside.
- While the cauliflower roasts, fry the bacon in a large skillet until crisp. Transfer to a paper towel-lined plate. Drain the excess fat from the pan, but don't wipe it out.
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