CAVATELLI WITH ROMAN CAULIFLOWER
Roman cauliflower (also known as Romanesco) grows as a peculiar spiky, conical head, and instead of florets as in regular cauliflower, it projects cones with tiny cones upon cones-a kind of fractal of nature's making. It comes in various hues of white, purple, and green and has a nutty, more intense flavor compared with regular cauliflower. Unfortunately it's not always easy to find in many stores in the US, though sources like farmers' markets often carry it, as do Italian specialty shops. You can substitute standard cauliflower for this if you can't find the Roman variety. It breaks into florets and cooks the same way.
Provided by Angelo Acquista
Yield 6 servings
Number Of Ingredients 8
Steps:
- Add 1 tablespoon of the salt and the cauliflower to a large pot of water and bring to a boil over high heat.
- Cook for 3 minutes, then remove the cauliflower from the water. Retain the water.
- Put half of the cauliflower into a blender along with 1 cup of the cooking water and 2 tablespoons of the oil. Blend until it turns into a puree. This will be the sauce for your pasta. You may need to add more of the cooking water to reach the desired consistency (as loose as tomato puree).
- Heat the remaining 4 tablespoons of oil in a pan over medium heat. Add the shallots, red pepper flakes, and anchovies. Saute for 1 minute.
- Increase the heat to high and add the reserved cauliflower florets. Saute for 2 minutes while stirring.
- Add the puree to the pan and saute for 30 to 40 seconds while stirring.
- To the pot with the reserved cauliflower cooking water, add the remaining 1 tablespoon of salt, return the water to a boil over high heat, and add the cavatelli. Cook according to the package instructions until al dente, 5 to 8 minutes.
- Reserve 1 cup of the pasta cooking water. Drain the pasta, stir it into the pan with the sauce, and cook everything together for 30 seconds. Add a couple more tablespoons of the pasta cooking water for a looser consistency, if desired.
- Remove the pan from the heat and stir in the cheese.
- Drizzle each serving with olive oil and serve with extra grated cheese for sprinkling.
FRESH CAVATELLI WITH CAULIFLOWER
Cauliflower is one of my favorite vegetables, and I regret that many people don't sufficiently appreciate its unique flavor and nutritional value. This is not the case in Molise, where it is cooked often and creatively, as exemplified by the following two simple vegetarian pasta dishes. The first recipe, maccarun ch'i hiucc, is zesty with garlic and peperoncino.
Yield serves 6
Number Of Ingredients 9
Steps:
- Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.
- Pour the olive oil into the skillet, set over medium-high heat, and scatter in the sliced garlic. Let the garlic start to sizzle, then toss in the peperoncino and parsley; stir and cook for a minute. Ladle in a cup of the pasta cooking water, stir well, and adjust the heat to keep the liquid in the skillet simmering and reducing gradually while you cook the cauliflower and pasta.
- With the pasta water at a rolling boil, drop in the cauliflower florets, and cook them for about 3 minutes, until barely tender. Drop in the cavatelli, stir, and return the water quickly to a boil. Cook another 4 to 5 minutes, until the cauliflower is fully tender and the pasta is al dente (if you are using dried pasta, it will, of course, take longer).
- Lift out the florets and cavatelli with a spider or strainer, drain briefly, and spill them into the skillet. Toss well, to coat all the pasta and vegetable pieces with the garlicky dressing, then turn off the heat, sprinkle the grated cheese over the skillet, and toss again. Heap the cauliflower and cavatelli in warm bowls, and serve immediately.
CAULIFLOWER-CHICKPEA FLATBREAD
Serve this hearty vegetarian-friendly dish for dinner or slice it into smaller pieces for a party appetizer. The quick cilantro sauce (plus an extra squeeze of lemon) adds a zippy final flourish.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees F.
- Heat 1/2 cup olive oil in large, heavy-bottomed saucepan over medium heat. Add the 2 crushed garlic cloves, cauliflower and shallot and cook, stirring often, until the cauliflower begins to soften and the shallots begin to caramelize slightly, 7 to 8 minutes. Add the chickpeas and continue to cook, stirring often, until everything is well combined and the chickpeas are heated through but still hold their shape, another 5 minutes. Remove from the heat and set aside.
- Brush a rimmed baking sheet with 3 tablespoons olive oil. Gently stretch the pizza dough to fit the pan. (If the dough shrinks back, let it rest a few more minutes before stretching again.)
- Spoon the cauliflower mixture evenly over the dough.
- Bake until the crust is golden brown and the cauliflower is browned in some spots, about 15 minutes.
- Meanwhile, slice the jalapeno in half crosswise and remove the seeds if you'd like less heat. Roughly chop the bottom half and thinly slice the top half into rounds.
- Combine the chopped garlic clove, chopped jalapeno, cilantro, lemon juice, remaining 1/4 cup olive oil, 1/4 teaspoon kosher salt and few grinds black pepper in a blender and puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help everything blend.)
- Transfer the flatbread to a cutting board and drizzle with the cilantro sauce. Top with the jalapeno rounds, a squeeze of extra lemon juice and a pinch of flaky salt.
ROASTED CAULIFLOWER AND CHICKPEAS
Steps:
- Preheat the oven to 400 degrees F.
- Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.
CAVATELLI WITH PANCETTA & CAULIFLOWER
Cavatelli Con Pancetta e Cavolfiore - what a wonderful way to prepare cauliflower! I am always looking for different ways of cooking cauliflower, this turned out better than expected! From Lidia Bastianich web site.
Provided by Manami
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
- Add the pancetta and cook, stirring occasionally, until the pancetta has rendered some of its fat and is lightly browned but still soft in the center, about 4 minutes.
- Don't overcook the pancetta.
- Stir the cavatelli into the boiling water.
- Return to a boil, stirring frequently.
- Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.
- Stir the onions into the skillet and cook until barely wilted, about 2 minutes.
- Stir in the cauliflower and cook, stirring occasionally, until the cauliflower is wilted and begins to brown, about 4 minutes.
- Season lightly with salt and a little crushed red pepper.
- Pour the chicken stock into the skillet, bring to a boil, and lower the heat so the sauce is at a lively simmer.
- Cook until the vegetables are tender and the liquid is reduced by about one-half, about 5 minutes.
- If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
- If not, drain the pasta, return it to the pot, and pour in the sauce.
- Bring the sauce and pasta to a boil, tossing and stirring to coat the pasta.
- Check the seasoning, adding salt if necessary.
- Stir the bread crumbs, parsley, and remaining 2 tablespoons olive oil in the pot.
- Cook, stirring and tossing the pasta, until the sauce is lightly thickened.
- Serve at once & enjoy!
Nutrition Facts : Calories 345.3, Fat 1.9, SaturatedFat 0.4, Sodium 248.7, Carbohydrate 68.4, Fiber 4.7, Sugar 5.3, Protein 13.3
CURRIED CAULIFLOWER AND CHICKPEAS
This curried cauliflower is extraordinary and wholesome!
Provided by Stephanie Wiebe Meismer
Categories Side Dish Vegetables
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive in a skillet over medium heat. Add onion, curry powder, and ginger; cook and stir until onion is soft, 5 to 7 minutes. Add tomatoes and cook for 6 minutes.
- Stir in tomato paste, then 1 cup water. Add cauliflower and chickpeas; stir to coat. Reduce heat, cover, and simmer until cauliflower is tender, 15 to 20 minutes.
- Uncover, and cook until excess moisture evaporates, 1 to 2 minutes; do not burn. Season to taste.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 47.1 g, Fat 5.6 g, Fiber 11.7 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 677.3 mg, Sugar 7.4 g
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