EASY CHEESY CAULIFLOWER AND PEAS
This recipe for easy cheesy cauliflower and peas is a perfect vegetable dish for when you're still craving some comfort food but want it a little healthier. It can be a main dish or a side! You'll want to make this if you are looking to eat more veggies and want them cheddar cheese-y! It's vegetarian and keto.
Provided by Kelly @ trial and eater
Categories 30 minutes or less
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Toss cauliflower florets with melted butter and spread out on a baking sheet.
- Roast cauliflower at 400°F for about 10 minutes or until lightly browned.
- Meanwhile, heat cream and cheddar cheese in a pot over medium heat. Whisk occasionally until melted.
- Pour cheese mixture over the roasted cauliflower florets and mix until evenly coated.
- Stir in rinsed peas.
- Top with salt and pepper, and extra shredded cheese if using. Serve warm.
Nutrition Facts : Calories 736 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 185 milligrams cholesterol, Fat 63 grams fat, Fiber 7 grams fiber, Protein 27 grams protein, SaturatedFat 38 grams saturated fat, ServingSize 1, Sodium 637 grams sodium, Sugar 10 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
PASTA WITH CAULIFLOWER AND PEAS
Gluten free vegan pasta dinner recipe is light and savory and topped with a toasted panko topping!
Provided by Sarah
Categories Main
Number Of Ingredients 16
Steps:
- Heat a Dutch oven or large pot over medium heat. Add the vegan bacon bit pieces, panko and pepper. Cook, stirring frequently, until Panko is deep, dark golden brown, about 3 to 4 minutes. Watch carefully so it doesn't burn! Transfer the Panko-bacon mixture to a bowl. Let cool, then toss with 2 tablespoons Parmesan. Set aside.
- Return the skillet to the heat, increase the heat to medium-high, and add a splash of water. Once the oil is hot, add the cauliflower, onion, and 1/4 teaspoon salt. Sauté, stirring occasionally, until cauliflower is tender and has begun to brown in spots, about 15 minutes. Stir in the garlic, thyme, and red pepper and cook until the garlic is fragrant, about 30 seconds. With a large spoon, scoop the vegetables onto a large plate.
- Return the pot to the heat. Add 2 1/2 cups of the broth and increase the heat to high. Once simmering, add the pasta and adjust the heat so that it comes to a gentle boil. As soon as it begins to boil, cook, stirring frequently, until most of the liquid is absorbed and pasta is tender. If at any point the pasta seems dry, add in some of the remaining broth to loosen it back up. Once the pasta has cooked, stir in the peas and let cook just long enough to warm them through, about 30 seconds. If the pasta is too dry, add more broth or (if you run out) hot water.
- Add your kale and stir until kale is wilted.
- Add in your reserved cauliflower mixture and stir until well incorporated.
- Remove the pot from the heat and stir in the parsley, lemon juice, remaining 2 tablespoons vegan parmesan.
- Taste and adjust salt and pepper as desired (remember, the bread crumb mixture is a bit salty/peppery too). Divide the pasta between serving bowls and sprinkle the bacon breadcrumbs generously over the top.
- Refrigerate leftovers.
Nutrition Facts :
CHEESY CAULIFLOWER WITH PEAS
I couldn't "sell" cauliflower to my daughters until I came up with this saucy casserole. Then they requested it. It appeals to kids' tastes, even with vegetables they don't usually eat.-Barbara Jaggers, Colorado Springs, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through.
Nutrition Facts :
BAKED PASTA WITH CAULIFLOWER AND CHEESE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 17
Steps:
- To prepare the Bechamel sauce, melt the butter in a heavy saucepan on medium heat. Sprinkle in the flour, whisking or stirring constantly, until a smooth pasteis formed. Add the heated milk slowly, a cup at a time, continuing to whisk until the sauce begins to thicken. Add the mustard, nutmeg, salt, and pepper and let the sauce thicken further on low heat. Remove from heat and cover.
- Saute the onions, garlic, and basil in oil. When the onions are translucent, add the cauliflower and saute for 5 minutes or more. Add the tomatoes and simmer until the cauliflower is tender.
- Cook the pasta al dente and then drain.
- In a large bowl, combine the cooked pasta, the Sauteed vegetables, and the lemon juice. Mix in the Bechamel sauce. Put half of the pasta mixture in an oiled baking dish. Sprinkle on half of each of the cheeses. Add the rest of the pasta mixture and then the rest of the cheese. Top with seasoned bread crumbs and bake covered at 375 degrees for about 30 minutes and then uncovered for about 15 minutes or until bubbling and golden on top
CHEESY PEA PASTA
This is a very quick and simple recipe with peas and a cheesy tomato sauce. My mom and grandmother used to make this for us when I was small. Serve with a loaf of bread and a salad, if desired.
Provided by JANDEE
Categories Main Dish Recipes Pasta
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat; saute onion for about 5 minutes. Add salt, pepper, tomato sauce and water; bring mixture to a boil and add peas; reduce heat and simmer for about 30 minutes.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Stir cooked pasta and cheese into tomato sauce mixture. Cover pan and turn off heat; let stand for 20 minutes.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 49.6 g, Cholesterol 7.4 mg, Fat 7.2 g, Fiber 4.1 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 357.2 mg, Sugar 5 g
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
LEMONY PASTA WITH CAULIFLOWER, CHICKPEAS, AND ARUGULA
A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.
Provided by Anna Stockwell
Categories Quick and Healthy Healthy Pasta Vegetarian Chickpea Arugula Capers Cauliflower Lemon Juice Quick & Easy Dinner Winter
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 4 Tbsp. oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate; set aside. Reserve oil in skillet.
- Cook cauliflower in same skillet over medium-high heat, stirring frequently, until beginning to brown, about 3 minutes. Reduce heat to low and add garlic, 1 tsp. salt, and 1/2 tsp. pepper. Cover and cook until cauliflower begins to soften, about 4 minutes. Uncover and increase heat to high. Add chickpeas, 2 Tbsp. butter, and remaining 2 Tbsp. oil and continue to cook, stirring occasionally, until cauliflower and chickpeas are lightly browned, about 5 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Remove skillet from heat and add lemon juice, 1/2 cup pasta cooking liquid, and remaining 2 Tbsp. butter. Add pasta, tossing and adding more pasta cooking liquid as needed, until coated.
- Divide arugula and pasta among bowls, stirring to combine. Top with reserved crispy capers.
CAULIFLOWER CHEESE PASTA BAKE
Cross cauliflower cheese with a pasta bake for a hearty vegetarian dinner that kids and grown-ups will love. It also delivers two of your 5-a-day
Provided by Rosie Birkett
Categories Dinner, Main course, Pasta, Supper
Time 1h20m
Number Of Ingredients 16
Steps:
- Heat oven to 220C/200 fan/gas 9. Toss the cauliflower florets, leaves and sliced core with 1 tbsp olive oil in a roasting tin and season. Roast in the oven for 30-40 mins, or until the cauliflower is turning golden and smelling nutty. While it's roasting, heat 1 tbsp of olive oil in a non-stick frying pan and add the shallots, sugar and thyme. Cook for 10-15 mins until soft, sweet and caramelised. Add the wine and cook for a few more mins until evaporated. Meanwhile, cook the pasta in salty boiling water until just cooked. Drain and set aside.
- For the cheese sauce, melt the butter in a non-stick saucepan over a medium heat with the bay leaf. Add the flour and cook, stirring, for 2 mins or so, until the roux is starting to bubble. Pour in the milk, little by little, stirring with a whisk, until fully incorporated and you have a smooth, lump-free sauce. Cook for about 10 mins until thickened, and then season with nutmeg and black pepper. Next, add the cheese and stir over the heat until it's melted and smooth. Taste the sauce and adjust the seasoning, adding the vinegar or lemon juice to taste.
- Tip the pasta and shallots into the cauliflower roasting dish, then pour over the cheese sauce and stir so everything is well coated. Sprinkle over the remaining parmesan, reduce the oven to 180C/160C fan/gas 4 and bake for 20 mins, or until golden. Remove from the oven and allow to settle for about 10 mins, then serve with a crisp chicory salad.
Nutrition Facts : Calories 587 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1.2 milligram of sodium
CHEESY BAKED PASTA WITH CAULIFLOWER
Chopping up the cauliflower helps it blends right into the dish, making it much harder for kids to fish out.
Provided by Chris Morocco
Categories Bon Appétit Dinner Kid-Friendly Pasta Macaroni and Cheese Cauliflower Cheese Mozzarella Tomato Bake Fall Winter Small Plates
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Cook pasta in a large pot of boiling salted water until about halfway cooked (it needs to be very firm at this stage so that it doesn't overcook when baked). Drain, reserving 1/2 cup pasta cooking liquid, and run under cold water to stop the cooking. Drain well.
- Lightly crush cherry tomatoes with your hands in a large bowl. Add mozzarella, provolone, cheddar, Parmesan, cream, and reserved ½ cup pasta cooking liquid and mix to combine. Season generously with salt and pepper. Add cauliflower and cooked pasta and toss to coat. Butter (or lightly coat) a 3-qt. or 13x9x2" baking dish with butter. Scrape in pasta mixture and spread out into an even layer. Cover dish tightly with foil and bake pasta until hot throughout and steaming when foil is lifted, 20-25 minutes.
- Remove foil and increase oven temperature to 425°F. Continue to bake pasta until sauce is bubbling and top is browned and crunchy in spots, 25-30 minutes. Let cool slightly before serving.
- Do Ahead
- Pasta can be assembled 2 days ahead. Cover and chill until ready to bake.
CHEESY BAKED CAULIFLOWER II
My mother made this growing up and I was not very fond of it, but through time I acquired a taste for it. My husband loves it and I usually make it once a week. It is quick to prepare.
Provided by Laura Dobbins Corbett
Categories Side Dish Casseroles Cauliflower
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cauliflower in a microwave-safe baking dish with just enough water to cover bottom of dish. Cook in the microwave on High for 5 minutes, or until slightly tender. Drain, and season with salt and pepper. Arrange tomato slices around the cauliflower. Drizzle cauliflower and tomatoes evenly with melted butter, and top with cheese.
- Bake 40 minutes in the preheated oven, until cheese is bubbly.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 8.3 g, Cholesterol 56.6 mg, Fat 19.6 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 12.4 g, Sodium 169.2 mg, Sugar 3.7 g
PASTA WITH MUSHROOMS, CAULIFLOWER AND PEAS
Provided by Marian Burros
Categories pastas, side dish
Time 45m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Wash and trim mushrooms and slice them in food processor.
- Heat oil in large nonstick pot or skillet; add mushrooms and cook over medium-high heat.
- Chop whole onions finely in food processor by pulsing and add to mushrooms; continue to saute until onions soften.
- Bring water for pasta to boil in covered pot.
- Wash, trim and quarter tomatoes; wash, dry and coarsely chop parsley; chop tomatoes and parsley finely in food processor by pulsing; add to onions and mushrooms; reduce heat to simmer.
- Chop cauliflower in food processor by pulsing; add to pot with hot pepper flakes; cover and continue cooking about 5 minutes, until vegetables are soft.
- Cook the pasta.
- In food processor, blend yogurt and ricotta. Coarsely grate Parmigiano and stir into yogurt mixture.
- Add the peas to the vegetables and cook 2 minutes longer.
- Remove from heat; stir in yogurt mixture; season with pepper and salt, if desired.
- Drain pasta and stir in.
Nutrition Facts : @context http, Calories 703, UnsaturatedFat 7 grams, Carbohydrate 94 grams, Fat 20 grams, Fiber 11 grams, Protein 41 grams, SaturatedFat 11 grams, Sodium 493 milligrams, Sugar 21 grams
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- Preheat oven to 350°. Cook pasta in a large pot of boiling salted water until about halfway cooked (it needs to be very firm at this stage so that it doesn’t overcook when baked). Drain, reserving ½ cup pasta cooking liquid, and run under cold water to stop the cooking. Drain well.
- Lightly crush cherry tomatoes with your hands in a large bowl. Add mozzarella, provolone, cheddar, Parmesan, cream, and reserved ½ cup pasta cooking liquid and mix to combine. Season generously with salt and pepper. Add cauliflower and cooked pasta and toss to coat. Butter (or lightly coat) a 3-qt. or 13x9x2" baking dish with butter. Scrape in pasta mixture and spread out into an even layer. Cover dish tightly with foil and bake pasta until hot throughout and steaming when foil is lifted, 20–25 minutes.
- Remove foil and increase oven temperature to 425◦. Continue to bake pasta until sauce is bubbling and top is browned and crunchy in spots, 25–30 minutes. Let cool slightly before serving.
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