Parmigiano Rigatoni With Caulflower Recipes

RIGATONI AND CAULIFLOWER AL FORNO

Steps:

• Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.
• Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
• Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It's fine if some pieces don't brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
• Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)
• Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.

PARMIGIANO RIGATONI WITH CAULFLOWER

Steps:

• 1. Preheat the broiler. Bring a large pot of salted water to a boil. In a meduin skillet, heat 1 tablespoon of olive oil. Add the garlic and cook over very low heat until lightly golden, about 3 minutes. Add cream and simmer until thickened slightly, 2 minutes, Season garlic cream with sal7t and pepper 2. Cook rigatoni until al dente; about 6 minutes before rigatoni is done, add the cauliflower florets to the pot. Drain reserving 1 cup of pasta water. 3. Return regatoni and cauliflower to the pot. Add the garlic cream, the prosciutto, parm, and 2 tablespoons pasta water. toss until pasta is cooked - 2 to 5 minutes.

CREAMY CAULIFLOWER RIGATONI PASTA

Steps:

• In a large, deep pan or skillet, add a few teaspoons of olive oil then add the onion.
• Sauté until soft and translucent then add the garlic, thyme and chilli flakes. Cook for another minute then add the chopped cauliflower.
• Sauté until the cauliflower starts to soften then pour in the stock or water.
• Season with salt and pepper then reduce the heat and partially cover with a lid. Allow the cauliflower to cook until completely soft.
• Pour in the cream, allow to simmer for another 5 minutes. Taste and adjust seasoning if necessary.
• In a frying pan set over medium high heat, melt the butter.
• Add the garlic and breadcrumbs then cook, tossing regularly, until the breadcrumbs are crisp and golden.
• Season with salt and pepper and set aside.
• Bring a large pot of salted water to the boil.
• Once boiling, add the rigatoni and cook for 9-11 minutes, or until al dente.
• Reserve 1 cup of cooking water then drain.
• Toss the pasta with the cauliflower sauce and add a splash of the cooking water, if necessary.
• Serve the creamy cauliflower rigatoni in bowls and top with the crispy breadcrumbs, grated parmesan cheese and fresh parsley.

PARMIGIANO-CRUSTED RIGATONI W/CAULIFLOWER & BACON

Steps:

• Preheat the broiler.
• Bring a large pot of salted water to a boil.
• In a medium skillet, heat 1 tablespoon of the olive oil.
• Add the garlic & crushed red pepper, if using, and cook over moderate heat until lightly golden, about 3 minutes.
• Add the cream and simmer until thickened slightly, about 2 minutes; season with salt and frshly ground black pepper.
• Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot.
• Drain, reserving 2 tablespoons of the pasta cooking water.
• Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and freshly ground black pepper.
• Return the rigatoni and cauliflower to the pot.
• Add the garlic cream, the crispy bacon and the reserved pasta water and toss until the pasta is coated.
• Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top.
• Broil for about 2 minutes, rotating constantly, until the topping is evenly browned.
• Serve hot with a cherry-rich red blend: 2005 Capezzana Barco Reale.
• Enjoy!

RIGATONI AND CAULIFLOWER AL FORNO

Steps:

• Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
• Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It's fine if some pieces don't brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
• Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.).
• Bake, uncovered, for 20 to 30 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.

RIGATONI WITH CAULIFLOWER, SAFFRON, AND RAISINS

Steps:

• Cover raisins with warm water in a bowl. Cook garlic and oil in a skillet over medium-low heat until garlic begins to brown, 2 to 4 minutes. Add pepper flakes, anchovies, capers, saffron, and stock. Stir, cook until combined, 2 to 3 minutes. Stir in cauliflower and raisins; season with salt and black pepper. Cook, covered, 10 to 12 minutes, until cauliflower is tender. Uncover; let liquid reduce slightly over high heat, 1 to 2 minutes.
• Meanwhile, cook rigatoni in salted boiling water until just tender. Drain; toss into warm cauliflower mixture. Just before serving, tear basil leaves, and toss into pasta along with pine nuts.

PARMIGIANO CRUSTED RIGATONI WITH CAULIFLOWER

Steps:

• Preheat broiler. Bring a large pot of salted water to a boil. IN medium skillet, heat 1 T. of the olive oil. Add the garlic and cook over medium heat until lightly golden, about 3 minutes. Add cream and simmer until thickened slightly, about 2 minutes. Season the garlic cream with salt and pepper. Cook rigatoni until al dente; about 6 minutes before the rigatoni is done, add cauliflower florets to pot. Drain, reserving 2 T. of the pasta cooking water. Meanwhile, in medium bowl, toss panko with Parmigiano and remaining 2 1/2 T. olive oil; season with salt and pepper. Return rigatoni and cauliflower to pot. Add garlic cream, the prosciutto and the reserved pasta water and toss until pasta is coated. Scrape pasta into large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly until topping is evenly browned. Serve hot.

RIGATONI WITH CAULIFLOWER AND TOMATO SAUCE

Steps:

• Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander. Set aside.
• Meanwhile, in a Dutch oven, heat the oil over medium heat, swirling to coat the bottom. Stir in the cauliflower, parsley, onion, basil, and garlic. Cook, covered, for 10 minutes, or until the vegetables release some liquids, stirring occasionally.
• Stir in the remaining sauce ingredients. Increase the heat to medium high and bring to a boil, covered. Cook at a medium boil for 12 to 15 minutes, or until the cauliflower is tender, stirring occasionally.
• Pour the pasta into a large bowl. Spoon half the sauce over the pasta. Using two spoons, toss to coat. Spoon the remaining sauce over the pasta. Sprinkle with the Parmesan.
• (Per Serving)
• Calories: 388
• Total Fat: 7.5g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 3.5g
• Cholesterol: 1mg
• Sodium: 472mg
• Carbohydrates: 64g
• Fiber: 7g
• Sugars: 13g
• Protein: 12g
• Dietary Exchanges
• 4 Starch
• 1 Vegetable
• 1 Fat

RIGATONI AND CAULIFLOWER AL FORNO RECIPE - (3.4/5)

Steps:

• Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside. Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces. Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It's fine if some pieces don't brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat. Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.) Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.