Garlic Butter Cauliflower Pasta With Pangritata Recipes

BAKED CAULIFLOWER WITH GARLIC BUTTER

Steps:

• Preheat the oven to 425 F. Cut the cauliflower into half-inch slices, trimming and discarding the core.
• Rub the bottom of a large casserole or gratin dish with 2 tablespoons butter and season with salt and pepper. Layer the cauliflower slices in the bottom of the dish.
• Cut the bread into large chunks, then roughly chop until you have coarse crumbs (about 2 cups). Smash the garlic cloves and remove the papery peel. Melt the remaining butter in a large skillet over medium heat; add the garlic and the breadcrumbs and toast until slightly golden. Season with salt and pepper. Add ½ cup water and the oil to the cauliflower, top with the toasted breadcrumbs, and sprinkle with the Parmesan. Season with salt and pepper. Bake until the cauliflower is tender and the breadcrumbs and cheese are golden brown, 30-35 minutes.
• Tip: To reheat, sprinkle with fresh Parmesan and bake in the oven for 5 minutes.

PASTA WITH CAULIFLOWER

Steps:

• Bring a large pot of water to a boil. Trim the cauliflower and divide it into florets. Add about a tablespoon of salt to the water and boil cauliflower until it is tender but not mushy. Using a slotted spoon or strainer, remove the cauliflower and set it aside. When it is cool enough to handle, chop it roughly into small pieces.
• Meanwhile, in a large deep skillet over medium-low heat, sauté garlic in olive oil, stirring occasionally, until garlic is golden. Start cooking pasta in same pot and same water as was used for the cauliflower.
• When the garlic is ready, add the cauliflower to skillet and turn heat to medium. Cook, stirring occasionally. When pasta is just about done - it should be 2 or 3 minutes short of the way you like it - drain it, reserving about a cup of cooking liquid.
• Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, mix in the bread crumbs.

PASTA WITH CAULIFLOWER-PARMESAN BUTTER

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
• Meanwhile, pulse the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
• Melt 4 tablespoons of the cauliflower-Parmesan butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
• Tightly wrap the remaining cauliflower-Parmesan butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.

BAKED CAULIFLOWER IN GARLIC BUTTER

Steps:

• Heat oven to 180C/160C fan/gas 4. Beat the softened butter with the grated garlic, chopped thyme and rosemary in a bowl.
• Lay a large sheet of foil on a baking tray and put the cauliflower in the middle. Spread the butter all over it. Draw up the sides of the foil to make a parcel . Put in the oven for 1 hr 20 mins-1 hr 30 mins. When cooked, carve wedges of garlicky roasted cauliflower - it's great as a side with a Sunday roast.