Pasta With Green Romanesco Cauliflower Recipes

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PASTA WITH ROASTED ROMANESCO AND CAPERS



Pasta with Roasted Romanesco and Capers image

Broccoli would be just as good in this pasta recipe, as would diced winter squash such as butternut or acorn.

Provided by Claire Saffitz

Categories     Bon Appétit     Pasta     Dinner     Vegetarian     Capers     Cauliflower     Garlic     White Wine     Cheese     Almond

Yield 4 servings

Number Of Ingredients 11

1/4 cup chopped almonds
1/4 cup plus 3 tablespoons olive oil; plus more for drizzling
2 tablespoons drained capers, patted dry, divided
Kosher salt
1/2 medium romanesco or cauliflower, cored, cut into small florets
8 garlic cloves, very thinly sliced
1/2 teaspoon crushed red pepper flakes, plus more for serving
1/2 cup dry white wine
12 ounces lumaconi (snail shells) or other medium shell pasta
2 ounces aged Asiago cheese or Pecorino, finely grated
2 tablespoons unsalted butter

Steps:

  • Preheat oven to 425°F. Cook almonds, 1/4 cup oil, and 1 Tbsp. capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20-25 minutes.
  • Meanwhile, heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, 1/2 tsp. red pepper flakes, and remaining 1 Tbsp. capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  • Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Add 1/4 cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco.
  • Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.

CAVATELLI WITH ROMAN CAULIFLOWER



Cavatelli With Roman Cauliflower image

Roman cauliflower (also known as Romanesco) grows as a peculiar spiky, conical head, and instead of florets as in regular cauliflower, it projects cones with tiny cones upon cones-a kind of fractal of nature's making. It comes in various hues of white, purple, and green and has a nutty, more intense flavor compared with regular cauliflower. Unfortunately it's not always easy to find in many stores in the US, though sources like farmers' markets often carry it, as do Italian specialty shops. You can substitute standard cauliflower for this if you can't find the Roman variety. It breaks into florets and cooks the same way.

Provided by Angelo Acquista

Yield 6 servings

Number Of Ingredients 8

2 tablespoons salt
1 medium head cauliflower, cut into 1-inch florets (about 4 cups)
6 tablespoons extra-virgin olive oil, plus extra for drizzling
3 shallots, finely chopped
1 teaspoon red pepper flakes
3 anchovy fillets, chopped
1 pound cavatelli
1/4 cup grated pecorino cheese, plus more for serving

Steps:

  • Add 1 tablespoon of the salt and the cauliflower to a large pot of water and bring to a boil over high heat.
  • Cook for 3 minutes, then remove the cauliflower from the water. Retain the water.
  • Put half of the cauliflower into a blender along with 1 cup of the cooking water and 2 tablespoons of the oil. Blend until it turns into a puree. This will be the sauce for your pasta. You may need to add more of the cooking water to reach the desired consistency (as loose as tomato puree).
  • Heat the remaining 4 tablespoons of oil in a pan over medium heat. Add the shallots, red pepper flakes, and anchovies. Saute for 1 minute.
  • Increase the heat to high and add the reserved cauliflower florets. Saute for 2 minutes while stirring.
  • Add the puree to the pan and saute for 30 to 40 seconds while stirring.
  • To the pot with the reserved cauliflower cooking water, add the remaining 1 tablespoon of salt, return the water to a boil over high heat, and add the cavatelli. Cook according to the package instructions until al dente, 5 to 8 minutes.
  • Reserve 1 cup of the pasta cooking water. Drain the pasta, stir it into the pan with the sauce, and cook everything together for 30 seconds. Add a couple more tablespoons of the pasta cooking water for a looser consistency, if desired.
  • Remove the pan from the heat and stir in the cheese.
  • Drizzle each serving with olive oil and serve with extra grated cheese for sprinkling.

ROMANESCO CAULIFLOWER PASTA WITH OLIVES, CAPERS, AND PARSLEY



Romanesco Cauliflower Pasta with Olives, Capers, and Parsley image

A simple and flavorful romanesco cauliflower pasta with parsley, red pepper flakes, garlic, and bursts of saltiness from sliced kalamata olives and briny capers. Feel free to substitute seasonal romanesco with regular cauliflower to make this dish year round. Serve as a vegetarian-friendly main course or side dish!

Provided by Laura / A Beautiful Plate

Categories     Pastas, Risottos, and Grains

Time 35m

Number Of Ingredients 11

1 large head of romanesco (or cauliflower (roughly 1.5 to 2 lbs) )
2 heaping tablespoons extra virgin olive oil (divided)
kosher salt
freshly ground black pepper
3 large cloves garlic (finely chopped)
½ cup pitted kalamata olives (sliced lengthwise)
2 tablespoons capers (roughly chopped)
large pinch red pepper flakes
1 heaping cup Italian parsley leaves, chopped (plus more for garnishing)
1 lb dried linguini or fettuccine pasta
grated parmigiano-reggiano cheese (for serving )

Steps:

  • Preheat the oven to 450°F (230°C) with a rack in the center position.
  • Trim and discard the base of the romanesco and cut it in half, then quarters. Standing each quarter upright and holding your knife at an angle, trim the florets from the core. Most of the florets will fall off or can be separated easily with your fingers (you want the florets to be no larger than an inch in diameter); cut any larger florets in half with a knife to match the size of the other florets.
  • Place the florets on a half sheet pan and toss with 1 heaping tablespoon olive oil, kosher salt, and freshly ground pepper. Distribute the florets cut-side down into an even layer, making sure that the florets aren't touching one another if possible. Roast for 15 to 20 minutes, tossing halfway, or until caramelized and tender.
  • Meanwhile, bring a large pot of salted water to a boil for the pasta. Heat the remaining olive oil in a medium skillet over medium-low heat. Add the garlic and sauté for 1 to 2 minutes, stirring continuously, or until fragrant. Do not allow it to gain color. Add the kalamata olives, capers, and red pepper flakes to the pan, and sauté for an additional minute or until warm. Taste for salt and pepper. Add half of the parsley to the skillet and keep the mixture warm - off the heat - as you cook the pasta.
  • Boil the pasta until it is al dente, reserving 1 cup of the starchy cooking water. Return the pasta to the pot and add the kalamata olive and caper mixture and roasted cauliflower. Toss the mixture together gently, adding the remaining chopped parsley, and a touch of extra virgin olive oil and some reserved pasta water. Season to taste with salt and pepper.
  • Serve immediately and garnish with chopped parsley and grated parmigiano-reggiano cheese as desired.

Nutrition Facts : ServingSize 1 serving, Calories 428 kcal, Carbohydrate 66 g, Protein 15 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 411 mg, Fiber 8 g, Sugar 5 g, UnsaturatedFat 10 g

PASTA WITH GREEN (ROMANESCO) CAULIFLOWER



Pasta With Green (Romanesco) Cauliflower image

A fast healthy flavorful use of Romanesco cauliflower - one of the most beautiful vegetables ever seen. OK to use regular cauliflower if the fabulous Romanesco is unavailable. Use short stout pasta & cut the cauliflower florets to match the pasta in size. From The Washington Post.

Provided by Busters friend

Categories     Low Cholesterol

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 1/2 lbs cauliflower, medium (3 to 4 cups trimmed)
salt, to taste
12 ounces pasta, uncooked
3 tablespoons extra virgin olive oil
1 pinch crushed red pepper flakes
2 garlic cloves, crushed
3 anchovy fillets, drained and chopped

Steps:

  • Bring a large pot of water to a boil over high heat. Add the cauliflower and cook for about 10 minutes, until just tender. Use a Chinese skimmer or slotted spoon to transfer the florets to a bowl. Reserve cooking water to thin the final sauce (see below).
  • When the water returns to a boil, add 4 teaspoons of salt. Add the pasta and cook according to package directions, or until al dente, stirring once or twice. Drain, reserving 1/2 cup of the pasta cooking water for the sauce.
  • While the pasta is cooking, heat the oil in a large skillet over medium-low heat. Add the crushed red pepper flakes and the garlic; cook for a few minutes until the garlic is lightly browned but not burned.
  • Add the anchovies, stirring until they dissolve, then the cooked cauliflower. Reduce the heat to low and cook for 2 or 3 minutes to let the cauliflower "take in" the flavors.
  • Add just enough of the reserved cooking water to thin the sauce (making it less sticky). Add the drained pasta to the skillet, then immediately transfer to a large bowl. Toss well and serve.

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  • Bring a large pot of lightly salted water to a boil. Add pasta, stir well and set timer according to package cooking instructions. When the pasta has 4 minutes left stir in Romanesco. Continue cooking until the pasta and Romanesco are just tender. Reserve ½ cup pasta cooking liquid and drain pasta and Romanesco thoroughly. Return the pasta mixture to the pot.
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