SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente--tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
- Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
- Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.
EASY WHOLE WHEAT CAULIFLOWER SAMOSA
A crisp out of this world deep fried snack, loved all over the world. You can make any filling you want, mine is just a suggestion. Good combinations are sweet corn and cheese, spinach and feta, soya mince, lentils etc. Make filling first and then while it is cooling, you can make the pastry.
Provided by Sudika
Categories Lunch/Snacks
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Filling:.
- Heat oil. Add fennel, mustard and ginger. When mustard crackles, add garam masala, chili powder and asafetida. Stir briefly. Add cauliflower and salt and stir. Cook for 10 minutes or so. Can add few tbsp of water or so if cauliflower is sticking. Add peas and cook for a further 10 minutes or so. Again a bit of water may be needed. Let the filling cool to room temperature. Then mix in crumbled feta.
- Pastry.
- Mix salt and flours together.
- Rub ghee into flour till it looks like breadcrumbs. Add water with one hand gradually, while mixing in with other hand. Add enough water to make it smooth and elastic like roti dough. Knead dough well, for 5 minutes or so.
- Sprinkle a few drops of water on the dough and cover with a cloth to prevent it from drying out while rolling the circles. Divide dough into 10 circles. Roll circles out into a 2mm thick circles.
- Cut each circle into two semi circles. Fold each semi circle into half to make a cone, wet the seam of the cone with water and press well. Fill the cones with COOLED filling leaving at least 1 cm space on top of the cone. Wet and press like for previous seam, and then pleat the sealed seam or press with a fork. Deep fry samosa on MODERATE heat till a deep golden brown, turning 2 or 3 times in the oil. Drain, and enjoy!
- Cooks Tip: to Freeze Samosas, place them in a single layer on a cookie sheet and flash freeze for an hour. Then place frozen samosas in Ziploc bags and keep in freezer. TO use, leave them to stand till room temperature, or defrost in a microwave, before frying.
Nutrition Facts : Calories 81.2, Fat 3.5, SaturatedFat 1.7, Cholesterol 6.5, Sodium 129.5, Carbohydrate 10.8, Fiber 1.6, Sugar 0.7, Protein 2.1
WHOLE WHEAT SPAGHETTI WITH CAULIFLOWER AND GREEN OLIVES
This simple and slightly spicy vegetarian supper holds its own as the star or a side. Toothsome and flavorful whole wheat spaghetti give great texture to a rich mix of cauliflower and red peppers, topped with toasty almond slivers and a bright parsley-olive blend. Serve with additional Pecorino Romano on the side.
Provided by Drave Bave
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread almonds and sesame seeds on a baking sheet.
- Bake almonds and sesame seeds in the preheated oven until lightly toasted, about 10 minutes.
- Meanwhile, pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.
- Heat olive oil in a heavy 12-inch skillet over medium heat until hot but not smoking. Add cauliflower and salt; cook, stirring occasionally, for 4 minutes. Add bell pepper; cook until cauliflower is golden brown, about 8 minutes more. Add garlic and red pepper flakes and cook for 1 minute, stirring occasionally. Remove skillet from the heat.
- Bring 6 to 8 quarts of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup cooking water. Return to the pot.
- Stir 1/4 cup pasta cooking water into the cauliflower mixture. Boil for 1 minute to deglaze the bottom of the skillet. Add olive mixture; cook and stir until heated through, about 2 minutes.
- Pour cauliflower mixture over the spaghetti and toss well. Add Pecorino Romano and toss again. Moisten spaghetti with more cooking water if it appears dry. Sprinkle with toasted almonds and sesame seeds and serve immediately.
Nutrition Facts : Calories 855.3 calories, Carbohydrate 85.2 g, Cholesterol 15.5 mg, Fat 49.6 g, Fiber 20.3 g, Protein 27.9 g, SaturatedFat 8.1 g, Sodium 1393.7 mg, Sugar 11 g
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