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.
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
PASTA WITH CAULIFLOWER AND OLIVES
Incredibly simple pasta with cauliflower, but very flavorful. Reheats well.
Provided by cofarb
Categories Pasta and Noodles Pasta by Shape Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender but not mushy, 4 to 6 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.
- While pasta boils, heat olive oil in another large pot over medium heat. Add garlic and saute briefly, 1 to 2 minutes. Do not brown. Add chopped olives. Saute to heat through, 3 to 4 minutes. Add basil and black pepper.
- Add steamed cauliflower to the olive mixture. Mix well. Mash cauliflower slightly with a potato masher, leaving some florets intact. Serve over drained pasta. Top with Parmesan cheese and red pepper flakes.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 63 g, Cholesterol 0.7 mg, Fat 23.9 g, Fiber 6.2 g, Protein 12.7 g, SaturatedFat 3.5 g, Sodium 356.3 mg, Sugar 4.9 g
ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP PARMESAN
Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta. The recipe calls for using a package of finely diced pancetta that practically melts into the sauce. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 main-dish servings or 4 side-dish servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.
- In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.
- After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.
- Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.
SPAGHETTI WITH CAULIFLOWER, GREEN OLIVES, AND ALMONDS
Categories Food Processor Cheese Dairy Garlic Herb Nut Olive Pasta Vegetable Vegetarian Quick & Easy Dinner Lunch Parmesan Almond Cauliflower Parsley Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) servings
Number Of Ingredients 11
Steps:
- Pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook cauliflower with salt, stirring occasionally, until golden brown, about 8 minutes. Add garlic and red-pepper flakes and cook, stirring occasionally, until cauliflower is tender and garlic is golden, 3 to 5 minutes.
- Stir in water and boil 1 minute. Add olive mixture and cook, stirring, until heated through, about 2 minutes.
- Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup pasta-cooking water. Drain in a colander and return to pot.
- Add cauliflower mixture and toss well, then add cheese and toss again. If pasta is dry, moisten with some reserved cooking water.
- Sprinkle pasta with almonds and serve immediately, with additional cheese on the side.
CAULIFLOWER BACON MAC AND CHEESE RECIPE BY TASTY
Here's what you need: cavatappi pasta, cauliflower, bacon, flour, milk, chicken stock, shredded italian cheese blend, scallions, olive oil, butter, salt, pepper
Provided by Heather Mihalik
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F. Bring a large pot of water to boil. Trim and thinly slice scallions, separating whites from greens. Toss cauliflower on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in the oven until tender, about 25 minutes.
- Meanwhile, heat a large pan over medium high heat. Add bacon and cook until just crispy. Remove from the pan and set aside to drain on paper towels. Remove pan from heat, reserving just 1 tbsp of bacon fat.
- Once water is boiling, add pasta and cook until al dente. Drain.
- Heat butter in a pan with reserved bacon fat until melted. Add scallion whites and cook for one minute. Add flour and cook, stirring, until lightly browned about 1 minute. Slowly whisk in milk. Stir in stock and simmer until thickened. Stir in cheese until thoroughly combined. Remove pan from heat. Season with salt and pepper.
- Crumble bacon into pieces. Stir bacon, pasta, and ¾ of the cauliflower into sauce. Transfer into a lightly oiled baking dish. Scatter remaining cauliflower on top. Bake until bubbly, 5-7 minutes.
- Garnish with scallion greens and serve. Enjoy!
Nutrition Facts : Calories 1304 calories, Carbohydrate 127 grams, Fat 63 grams, Fiber 10 grams, Protein 57 grams, Sugar 17 grams
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
PARMIGIANO-CRUSTED RIGATONI W/CAULIFLOWER & BACON
Melissa Rubel from Food & Wine Magazine, uses a few shortcuts to make her creamy baked pasta. She starts by boiling the cauliflower and rigatoni together in one pot. Then, for a quick and supercrispy topping, she sprinkles the dish with Parmiagiano-panko crumbs, and broils it. The topping browns perfectly in only two minutes. F&W Magazine, 02/2008 - From World's Best Pastas.
Provided by Manami
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- Bring a large pot of salted water to a boil.
- In a medium skillet, heat 1 tablespoon of the olive oil.
- Add the garlic & crushed red pepper, if using, and cook over moderate heat until lightly golden, about 3 minutes.
- Add the cream and simmer until thickened slightly, about 2 minutes; season with salt and frshly ground black pepper.
- Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot.
- Drain, reserving 2 tablespoons of the pasta cooking water.
- Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and freshly ground black pepper.
- Return the rigatoni and cauliflower to the pot.
- Add the garlic cream, the crispy bacon and the reserved pasta water and toss until the pasta is coated.
- Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top.
- Broil for about 2 minutes, rotating constantly, until the topping is evenly browned.
- Serve hot with a cherry-rich red blend: 2005 Capezzana Barco Reale.
- Enjoy!
Nutrition Facts : Calories 984.1, Fat 52.5, SaturatedFat 21.9, Cholesterol 175, Sodium 704.4, Carbohydrate 102.5, Fiber 12, Sugar 11, Protein 30.9
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
BACON CAULIFLOWER SAUTé
Cauliflower sautéed with bacon, wine and Swanson® Chicken Broth for the perfect side dish.
Provided by Elizabeth
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Place diced bacon in cold saute pan; turn on heat to medium-high. Cook bacon until fat is rendered and bacon is crispy, about 10 minutes. Remove bacon from pan; drain on paper towels.
- Heat olive oil in the same pan over medium-high heat. Saute cauliflower until it begins to brown, about 10 minutes. Season with salt and pepper. Add garlic and cook until fragrant, about 30 seconds.
- Stir in wine, Swanson® Chicken Broth, and thyme; bring mixture to a boil. Reduce the temperature to medium and continue to simmer, stirring occasionally, until cauliflower begins to soften and liquid has almost completely evaporated, about 12 minutes.
- Stir in the reserved bacon and adjust seasoning to taste. Serve immediately!
Nutrition Facts : Calories 148.4 calories, Carbohydrate 12.8 g, Cholesterol 8.1 mg, Fat 6.5 g, Fiber 5.4 g, Protein 6.9 g, SaturatedFat 1.4 g, Sodium 820.9 mg, Sugar 5.5 g
CAULIFLOWER, BACON, AND OLIVE PASTA RECIPE
Provided by LJackson
Number Of Ingredients 6
Steps:
- Cook cut-up bacon until crisp; remove from skillet. Add cauliflower florets and cook until browned and tender. Toss with cooked penne, pitted kalamata olives, grated Parmesan, and chopped parsley.
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PASTA WITH ROASTED CAULIFLOWER AND BACON RECIPE
From mygourmetconnection.com
5/5 (10)Category PastaCuisine AmericanTotal Time 35 mins
- 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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