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.
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 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 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
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
PASTA WITH CAULIFLOWER, BACON & BREADCRUMBS RECIPE - (4.2/5)
Provided by Foodiewife
Number Of Ingredients 13
Steps:
- BACON PANKO TOPPING: Cook bacon in 12-inch skillet over medium-high heat until crispy, 5 to 7 minutes. Add panko and 1/4 teaspoon pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer panko mixture to bowl and wipe out skillet. CAULIFLOWER: Heat 5 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add cauliflower and 1 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10 to 12 minutes. Remove pan from heat and cover to keep warm. PASTA: Heat remaining 1 teaspoon oil in Dutch oven over medium heat until shimmering. Add onion, thyme, and 1/2 teaspoon salt; cook, stirring frequently, until onion has softened, 4 to 7 minutes. Increase heat to high, add pasta, broth, and wine, and bring to simmer. Cook pasta, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes. Remove pot from heat; stir in parsley, lemon juice, and cauliflower; and season with salt and pepper to taste. Serve, passing panko mixture and lemon wedges separately.
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
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
BACON CAULIFLOWER SALAD
My Aunt Lavern's special cauliflower salad recipe combines crispy-crunchy ingredients with a creamy dressing that's ever so slightly sweet. -Kelly Ward Hartman, Cape Coral, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cauliflower, bacon, cheese, green pepper and onion. In another bowl, combine mayonnaise and sugar; spoon over cauliflower mixture and toss to coat. Cover and refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 308 calories, Fat 28g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 456mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
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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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