PASTA WITH CAULIFLOWER
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
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
GARLIC BUTTER CAULIFLOWER PASTA WITH PANGRITATA
A handful of humble ingredients transforms into an incredible easy midweek meal. The key step is emulsifying the pasta (step 7) which is when the oils in the pan react with the starch in the pasta to form a sticky, luscious sauce that coats every single strand of pasta. It's how proper Italian restaurants can make the most simple of pastas so incredible!
Provided by Nagi | RecipeTin Eats
Categories Pasta
Time 25m
Number Of Ingredients 13
Steps:
- Dice the bread into small pieces - you want (at least!) 1/2 cup. Spray generously with oil.
- Heat a large skillet over medium high heat. Add the bread crumbs and saute for about 2 minutes until golden brown. Remove from the skillet into a bowl and sprinkle with salt.
- Return the skillet to the stove. Melt the butter then add the oil. When hot, add the smashed garlic cloves and cook for 1 minute until fragrant.
- Add the cauliflower. Cook, stirring occasionally, for around 3 minutes, then add the red onion and sprinkle with salt and pepper. Continue cooking for another 5 minutes, until the cauliflower is beautiful golden brown but still a bit firm.
- Remove the smashed garlic cloves.
- Meanwhile, cook the pasta in salted boiling water - 1 minute less than the recommended cooking time on the packet!
- RESERVE 1/2 cup of the pasta cooking water. Then drain the pasta or use tongs to transfer it directly to the skillet.
- Pour the reserved pasta cooking water into the skillet along with the red chili flakes, a good pinch of salt and pepper. Gently toss the pasta for 1 to 2 minutes, until the water evaporates - you will be left with a luscious coating of sauce on each strand of pasta (this is called emulsification) and the cauliflower will finish cooking.
- Remove from the stove. Grate over zest of 1/2 the lemon and drizzle over about 2 tbsp of lemon juice. Toss quickly.
- Serve, sprinkled with Pangrattato with freshly grated parmesan and parsley, if using.
Nutrition Facts : ServingSize 288 g, Calories 408 kcal, Carbohydrate 58.3 g, Protein 13.4 g, Fat 14.6 g, SaturatedFat 5.8 g, Cholesterol 81 mg, Sodium 148 mg, Fiber 4.7 g, Sugar 4.9 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
FRESH PASTA WITH PARMESAN BUTTER SAUCE
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the pasta: You can prepare the dough either using a stand mixer or by hand.
- Using a stand mixer: In the bowl of a stand mixer fitted with the hook attachment, add the flours and mix to combine. Add the eggs and mix on medium speed until the dough come together and forms a ball. If the dough is dry, add a little water, 1 teaspoon at a time. Reduce the speed to low and mix until the dough is smooth, about 6 minutes. Wrap the dough with plastic wrap or a damp towel. Let it sit at room temperature for about 30 minutes.
- By hand: On a wooden table or in a bowl, create a volcano shape with the flours. Then make a large hole in the middle. Break the eggs inside of the volcano. Whip the eggs with a fork to create a uniform color (until you can't see the difference between egg yolk and egg white). Then, little by little with the tips of your fork, start to incorporate the flour, starting from the center and moving out (never break or pass beyond the volcano). If the dough is dry, add a little water, 1 teaspoon at a time. When the mixture is uniform, use your hands and knead the dough until smooth. Wrap the dough with plastic wrap or a damp towel. Let it sit for about 30 minutes.
- Flour the table and roll out the dough until very thin (until you can just see your hands through the dough). For pappardelle, roll the dough up into a log, lightly flouring the dough as you roll it. Slice into about 1-inch-thick slices. Unroll the slices and lay out the strips flat onto a floured sheet tray until ready to cook.
- For the sauce: When ready to cook the pasta, bring a pot of water to a boil and add salt. Cook the pasta for 3 minutes.
- Meanwhile, in a pan, bring the vegetable stock to a simmer. Add the butter and cooked pasta. Season it with freshly milled black pepper and salt. At the very end, add the Parmigiano-Reggiano little by little, stirring it in as you go. Garnish with fresh herbs and more cheese.
CAULIFLOWER BOLOGNESE
No, you don't have to be a vegetarian to love what's going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty original.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Cauliflower Pasta Mushroom Garlic Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Parmesan
Yield 6 servings
Number Of Ingredients 14
Steps:
- Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
- Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
- Heat ¼ cup oil and 2 Tbsp. butter in a large heavy pot over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 4-6 minutes. Add onion and 2 Tbsp. oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6-8 minutes. Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes. Add cauliflower and cook, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6-8 minutes. Season with salt, then keep warm over low heat.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions.
- Using a slotted spoon, transfer pasta to pot with sauce. Add 1 cup Parmesan, remaining 2 Tbsp. butter, and 1 cup pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes. Remove from heat and stir in parsley. Taste and adjust seasoning with salt (it'll probably need another pinch or two). Finely zest lemon over pasta and toss once more.
- Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.
PASTA AND CAULIFLOWER
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
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.
FOUR-CHEESE PASTA WITH CAULIFLOWER
Provided by Stephanie Clarke, R.D.
Categories Cheese Pasta Vegetarian Kid-Friendly Quick & Easy Low Cal Dinner Cauliflower Healthy Potluck Self Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 7 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine milk, cream cheese, flour, salt, pepper, garlic powder and cayenne, if desired. Cook over medium-high heat, stirring, until mixture comes to a slow boil, 5 to 7 minutes. Remove pan from heat; stir in remaining cheeses and mustard until cheese melts. In a bowl, toss pasta with cauliflower; pour cheese mixture over top; stir. Divide pasta evenly among 7 bowls; serve immediately.
CREAMY PASTA WITH CAULIFLOWER
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
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 WITH ROASTED CAULIFLOWER, PARSLEY, AND BREADCRUMBS
Easy prep cuts stress in the kitchen. Here, corkscrew pasta is tossed with oven-roasted vegetables and topped with toasted breadcrumbs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
- Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
- Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.
Nutrition Facts : Calories 560 g, Fat 18 g, Fiber 6 g, Protein 18 g
PASTA WITH BROWN BUTTER AND PARMESAN
Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it's always good - and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.
Provided by Ali Slagle
Categories easy, quick, weekday, pastas, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don't shake it fully dry.
- In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
- Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won't need the full 1/2 cup).
- Serve with black pepper and more Parmesan on top.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 12 grams, Carbohydrate 82 grams, Fat 35 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 21 grams, Sodium 416 milligrams, Sugar 2 grams, TransFat 1 gram
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