Pasta And Cauliflower Soup Federica Recipes

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PASTA AND CAULIFLOWER SOUP FEDERICA



Pasta and Cauliflower Soup Federica image

Provided by Paul Bartolotta

Categories     Soup/Stew     Pasta     Vegetable     Parmesan     Cauliflower     Fall     Simmer     Gourmet

Yield Makes 6 first-course servings

Number Of Ingredients 6

2 quarts chicken stock (page 303; not canned broth)
1 teaspoon fine sea salt
2 1/2 pounds cauliflower (preferably Romanesco), cut into 1-inch-wide florets
1/4 pound spaghetti, broken into roughly 1 1/4-inch pieces
1/2 cup extra-virgin olive oil (preferably Sicilian)
2 ounces finely grated Pecorino (preferably Sicilian) or Parmigiano-Reggiano (1 cup)

Steps:

  • Bring stock to a boil in a 4- to 5-quart heavy pot over high heat and add sea salt and pepper to taste.
  • Stir in cauliflower and simmer, covered, until just tender, about 5 minutes. Stir in pasta and simmer, uncovered, stirring occasionally, until al dente, 10 to 15 minutes (pasta takes longer to cook in stock than in water).
  • Stir in sea salt to taste and serve soup drizzled with olive oil and sprinkled with cheese.

PASTA WITH CAULIFLOWER



Pasta With Cauliflower image

This dish is derived from a Marcella Hazan recipe. It's dead simple, and the cauliflower can be precooked a day ahead or so. Or, the whole thing can be made at once: cook the cauliflower in water, scoop it out and then, later, cook the pasta in the same water. It's already boiling, and you want the taste of the cauliflower anyway, so why not? The cauliflower gets cooked more, in a skillet with toasted garlic, so don't boil it to death, although you do want it to be tender. And in the original Minimalist recipe, from 2000, bread crumbs were added to the skillet along with the cauliflower, but since some pasta water is usually added to the skillet to keep the mixture saucy, the bread crumbs become soggy. Better, then, to stir the bread crumbs in at the very end. They should be very coarse and ideally homemade, and if they're toasted in olive oil in a separate skillet before you toss them in, so much the better.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 40m

Yield 3 or 4 servings

Number Of Ingredients 6

1 head cauliflower, about 1 pound
Salt and black pepper
1 tablespoon minced garlic
1/4 cup olive oil
1 pound penne, fusilli or other cut pasta
1 cup coarse bread crumbs

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.

Nutrition Facts : @context http, Calories 686, UnsaturatedFat 13 grams, Carbohydrate 112 grams, Fat 17 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 678 milligrams, Sugar 7 grams

PASTA AND CAULIFLOWER SOUP



Pasta and Cauliflower Soup image

Make and share this Pasta and Cauliflower Soup recipe from Food.com.

Provided by Barb in WNY

Categories     Cauliflower

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1/2 cup carrot, slice
1/2 cup onion, chopped
2 cups cauliflower florets
4 cups water
3 cups small shell spinach pasta
1 teaspoon dried basil
1/2 teaspoon salt
1 tablespoon romano cheese
1 teaspoon romano cheese
1/8 teaspoon black pepper, freshly ground

Steps:

  • In a large saucepan, heat oil.
  • Saute carrots and onions for 5 minutes until tender, stirring occasionally.
  • Add cauliflower and water; cover and cook 5 minutes.
  • Stir in pasta, shells, basil and salt; bring to a boil.
  • Reduce heat and cook 12-16 minutes, or until shells are tender.
  • Sprinkle evenly with cheese and pepper.

Nutrition Facts : Calories 58.1, Fat 3.1, SaturatedFat 0.8, Cholesterol 2.6, Sodium 356.1, Carbohydrate 6.3, Fiber 1.9, Sugar 2.6, Protein 2.2

CAULIFLOWER SPAGHETTI SOUP WITH GARLIC BREAD



Cauliflower Spaghetti Soup with Garlic Bread image

Italian comfort food--my mom made this when we were kids. Not many people have heard of it but it is a family favorite with lots of garlic, black pepper, and tender cauliflower simmering in a tomato broth. Serve with real garlic bread for a true Italian feast!

Provided by JoAnnOx

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 40m

Yield 6

Number Of Ingredients 15

1 (8 ounce) baguette
3 tablespoons salted butter, softened, or more to taste
2 cloves garlic, minced, or to taste
1 pinch garlic salt, or to taste
3 cups water
1 teaspoon chicken bouillon base
1 medium head cauliflower, cut into florets
¾ (16 ounce) package spaghetti, broken into small pieces
1 ½ tablespoons olive oil
8 cloves garlic, minced, or more to taste
3 (8 ounce) cans tomato sauce
¼ teaspoon sea salt
¼ teaspoon garlic salt
¼ teaspoon freshly ground black pepper
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Prepare garlic bread: slice baguette in half lengthwise and slather in butter. Sprinkle minced garlic and garlic salt over both sides. Put halves together and wrap in aluminum foil.
  • Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and slice at an angle. Set aside.
  • While the garlic bread is in the oven, combine water and bouillon for soup in a large stockpot; bring to a boil. Add cauliflower and broken spaghetti. Stir to submerge pasta and return to a boil. Cook for 8 minutes.
  • At the same time, heat a saucepan over medium-low heat for 3 minutes. Add olive oil and then garlic; simmer until fragrant, about 1 minute. Pour in tomato sauce to sear in the garlic and oil flavor; set aside.
  • When cauliflower and pasta have cooked for 8 minutes, pour tomato sauce into the stockpot; stir to mix. Add sea salt, garlic salt, and pepper. Reduce heat to low and cook until pasta is tender yet firm to the bite, 3 to 5 minutes longer.
  • Ladle soup into bowls and sprinkle with grated Parmesan cheese. Serve with garlic bread.

Nutrition Facts : Calories 467.6 calories, Carbohydrate 75.2 g, Cholesterol 18.4 mg, Fat 12 g, Fiber 6.3 g, Protein 16.5 g, SaturatedFat 5.1 g, Sodium 1288.7 mg, Sugar 8.9 g

CREAMY PASTA WITH CAULIFLOWER



Creamy Pasta with Cauliflower image

This cauliflower pasta recipe was given to me by friends in Sweden. It is one of my husband's all-time favorite meals and is often requested by friends.

Provided by abraundmeier

Categories     100+ Everyday Cooking Recipes     Vegetarian     Main Dishes     Pasta

Time 50m

Yield 8

Number Of Ingredients 8

1 medium head cauliflower, broken into small florets
½ cup salted butter
1 medium onion, diced
1 tablespoon red pepper flakes, or to taste
2 pints heavy cream
1 (16 ounce) package farfalle pasta
1 (14.5 ounce) can diced tomatoes
1 cup grated Parmesan cheese, or more to taste

Steps:

  • Place cauliflower into a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove cauliflower with a strainer, reserving the cooking water in the pot.
  • Melt butter in a large skillet over medium-high heat. Add onion and cook until transparent, about 5 minutes. Add cauliflower florets and red pepper flakes; saute until browned, 7 to 10 minutes. Add heavy cream; cook until reduced by half, 10 to 15 minutes.
  • Meanwhile, bring the cauliflower cooking water back to a boil. Add farfalle and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Add tomatoes to the cauliflower sauce; cook until heated through, about 1 minute. Add 1 cup Parmesan cheese to the cauliflower sauce; cook and stir until melted, about 1 minute more.
  • Combine pasta and sauce; toss until well coated. Sprinkle with additional Parmesan cheese to serve.

Nutrition Facts : Calories 789.8 calories, Carbohydrate 51.1 g, Cholesterol 202.3 mg, Fat 60 g, Fiber 4.3 g, Protein 15.7 g, SaturatedFat 36.7 g, Sodium 380.3 mg, Sugar 5.4 g

PASTA AND CAULIFLOWER



Pasta and Cauliflower image

I got this recipe from the "Shut up and Mangia" website. ZAAR is my favorite website to save all my recipes to. The author writes: "One of my old family recipes is this mostaccioli and cauliflower dish. My Grandmother made this dish for almost every occasion. It's different and delicious. I never ate ham when I was younger, so when I went to my grams house she alway made sure that I something other than the ham to eat. I'm the only one who still makes it. But, as soon as my cousins in California and New Mexico find out I have the recipe I'm sure they'll try to make it themselves. This combination can be made two ways. You could mix the ingredients to be very thick and creamy with no trace of cauliflower or you can mix it and leave larger pieces of cauliflower. Which ever way you decide to make it I can assure you it's a very filling dish. I make this recipe at least once every two weeks. The kids are just starting to enjoy it but I'm sure they will be making it for their children in the future."

Provided by By The Lake

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb mostaccioli pasta
2 heads cauliflower
4 -5 garlic cloves, chopped
3 bunches of long green onions, chopped
1/2 cup butter
2 tablespoons vegetable oil
1 cup seasoned bread crumbs
salt
fresh ground black pepper
freshly grated parmesan cheese

Steps:

  • Boil cut up pieces of cauliflower in 6 quarts of water until tender.
  • Saute long green onions, garlic and about a half a cup of bread crumbs in one stick of butter for about 5 minutes or until breadcrumbs are slightly brown.
  • With a slotted spoon remove cauliflower and add to the breadcrumb mixture.
  • Stir adding remaining butter and bread crumbs.
  • Cook the pasta in the cauliflower water until done. Around 10 minutes.
  • Add around a cup of cauliflower water to the breadcrumb mixture to moisten.
  • Mix the mostaccioli and cauliflower together .
  • Top with freshly grated Parmesan cheese and you ready to serve.
  • Not a good time to diet if you make this dish.

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