BUCATINI WITH CAULIFLOWER, CAPERS, AND LEMON
A fast weeknight pasta that doesn't skimp on flavor. The bucatini cooks in the what becomes the sauce (yes, a one-pot dinner!). The cauliflower is chopped fine, then mixed with capers and Parmesan, and cooks under the broiler atop the pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- Heat broiler with rack 8 inches from heating element. Combine pasta, 5 cups water, 2 tablespoons oil, oregano sprig, pepper flakes, and 2 teaspoons salt in a large, straight-sided ovenproof skillet. Bring to a boil over medium-high heat; continue cooking, stirring occasionally, until sauce is mostly reduced and pasta is al dente, about 8 minutes. Remove from heat; stir in lemon zest and juice.
- In a bowl, toss cauliflower with remaining 2 tablespoons oil and 1/2 teaspoon salt, capers, Parmesan, and oregano leaves. Sprinkle over pasta in skillet. Broil until cauliflower is golden in spots and pasta is heated through, about 5 minutes. Toss to combine. Serve with more cheese and pepper flakes, a drizzle of oil, and lemon wedges.
BRUSSELS SPROUTS & CAULIFLOWER GRATIN
I combined two of my favorite vegetables in this creamy gratin to create a family-friendly dish that fits right into your busy schedule. Topped with crunchy Panko bread crumbs and savory Italian cheeses, you'll have this comforting side on the table in under an hour. -Mrs. Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Place cauliflower and brussels sprouts in a large saucepan and cover with water. Bring to a boil. Cover and cook 2-3 minutes or until crisp-tender; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Saute onion and garlic in drippings until tender. Stir in flour until blended; gradually add the milk, cream, salt and pepper. Bring to a boil; cook and stir 2 minutes or until thickened. , Stir in cauliflower mixture and bacon. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake 15 minutes., Combine bread crumbs and cheese blend. Uncover vegetables; sprinkle with bread crumb mixture. Bake, uncovered, 15-20 minutes or until golden brown.
Nutrition Facts : Calories 196 calories, Fat 10g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 547mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.
BUCATINI WITH CAULIFLOWER AND BRUSSELS SPROUTS
Categories Pasta Sauté Kid-Friendly Quick & Easy Dinner Cauliflower Fall
Yield 4 4
Number Of Ingredients 13
Steps:
- In a large pot of boiling salted water cook the pasta according to the packaging information. Drain and reserve ½ cup of the cooking water. Meanwhile in a large deep skillet, heat ¼ cup of the oil. Add the cauliflower and Brussels sprouts and season with salt and pepper. Cover and cook over medium high heat, stirring occasionally, until charred and crispy tender, about 5 minutes. Add ¼ cup of oil to the skillet and add the onion, garlic, anchovies, crushed red peppers (optional), rosemary, thyme. Cook stirring until the onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm. In a small skillet add the remaining 2 tablespoon olive oil and add the bread crumbs. Cook over moderately high heat, stirring until golden and crisp, about 4 minutes, season with salt and transfer to a bowl. Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing until the water is nearly absorbed. Remove from the heat and stir the ½ cup of grated Parmigiano Reggiano. Serve the pasta in large bowls, passing the bread crumbs and the cheese alongside.
CAULIFLOWER AND BRUSSELS SPROUTS
This recipe was my Grandma's. This was made for a Christmas side dish every year. It has always been a favorite of my mom's. I hope you enjoy!
Provided by BeccaB3c
Categories Cauliflower
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Break the cauliflower into flowerets and cook, uncovered with the lemon juice in a small amount of boiling water for 5 minutes.
- Then, cover it, and continue cooking until just tender.
- Drain the vegetables.
- Arrange cauliflowerets, brussel sprouts, and tomato slices in a shallow casserole dish.
- Sprinkle with thyme, salt, and white pepper.
- Spoon the condensed soup on top and sprinkle with crumbs.
- Bake at 350 degrees until bubbly and heated through.
- (app. 25 minutes?) Serves 6.
Nutrition Facts : Calories 121.3, Fat 4.5, SaturatedFat 2.6, Cholesterol 10.9, Sodium 620.2, Carbohydrate 16.8, Fiber 4.5, Sugar 4.6, Protein 5.9
BUCATINI WITH CAULIFLOWER AND BRUSSELS SPROUTS BUCATINI WITH CAULIFLOWER AND BRUSSELS SPROUTS RECIPE
Provided by á-3145
Number Of Ingredients 13
Steps:
- HOME RECIPES Bucatini with Cauliflower and Brussels Sprouts Bucatini with Cauliflower and Brussels Sprouts
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BUCATINI WITH CAULIFLOWER AND BRUSSELS SPROUTS RECIPE
From delish.com
Cuisine ItalianEstimated Reading Time 2 minsServings 4Total Time 40 mins
- Add the cauliflower and brussels sprouts and season with salt and black pepper; cover and cook over moderately high heat, stirring occasionally, until lightly charred and crisp-tender, about 5 minutes.
BUCATINI WITH CAULIFLOWER AND BRUSSELS SPROUTS
From giangiskitchen.com
Cuisine ItalianCategory Main Course, PastaServings 4Total Time 25 mins
- In a large pot of boiling salted water cook the pasta according to the packaging information. Drain and reserve ½ cup of the cooking water.
- Meanwhile in a large deep skillet, heat ¼ cup of the oil. Add the cauliflower and Brussels sprouts and season with salt and pepper. Cover and cook over medium high heat, stirring occasionally, until charred and crispy tender, about 5 minutes.
- Add ¼ cup of oil to the skillet and add the onion, garlic, anchovies, crushed red peppers (optional), rosemary, thyme. Cook stirring until the onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm.
- In a small skillet add the remaining 2 tablespoon olive oil and add the bread crumbs. Cook over moderately high heat, stirring until golden and crisp, about 4 minutes, season with salt and transfer to a bowl.
BUCATINI WITH CAULIFLOWER AND BRUSSELS SPROUTS - FOOD
From foodandwine.com
5/5 Total Time 40 minsServings 4
- In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
- Meanwhile, in a large, deep skillet, heat 1/4 cup of the oil. Add the cauliflower and brussels sprouts and season with salt and black pepper; cover and cook over moderately high heat, stirring occasionally, until lightly charred and crisp-tender, about 5 minutes. Add 1/4 cup of oil to the skillet along with the onion, garlic, anchovies, crushed red pepper, rosemary and thyme; cook, stirring, until the onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm.
- In a small skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until golden and crisp, about 4 minutes. Season with salt and transfer to a bowl.
- Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing, until the water is nearly absorbed. Remove from the heat and stir in the 1/2 cup of grated cheese. Serve the pasta in wide bowls, passing the bread crumbs and additional cheese at the table.
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