Penne With Cauliflower And Leeks Recipes

BAKED PENNE WITH FARMHOUSE CHEDDAR AND LEEKS

Steps:

• Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.
• Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
• Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. do ahead Can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 400°F. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.
• Let stand 15 minutes. Serve hot.

PENNE WITH ROASTED CAULIFLOWER

Steps:

• Trim the cauliflower and break into florets.
• In a large bowl, toss the cauliflower with 1 tablespoons olive oil and 1/2 teaspoons salt.
• Arrange in a single layer on a baking sheet.
• Roast the cauliflower in a preheated 400 degree F oven for 25 to 30 minutes, or until cooked through and lightly browned.
• Stir occasionally.
• Meanwhile, bring a large pot of water to boil.
• Add the pasta and cook until tender but firm.
• Drain well.
• In a small bowl, whisk together the vinegar, garlic, salt and pepper.
• Whisk in the remaining 1 tablespoons olive oil.
• Toss the dressing with the cauliflower, peppers, olives, basil and pasta.
• Taste and adjust seasonings if necessary.
• Serve at room temperature.

ROASTED CAULIFLOWER PENNE WITH CREAM SAUCE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss cauliflower with olive oil. Transfer to a baking sheet.
• Roast in the preheated oven for 15 minutes. Sprinkle garlic over cauliflower and toss to combine. Continue to cook until cauliflower is tender and beginning to brown, about 5 minutes longer. Remove from the oven.
• While the cauliflower is roasting, melt butter in a skillet over medium-low heat, and bring a large pot of lightly salted water to a boil.
• Add flour to the melted butter and stir until smooth. Increase heat to medium and cook, stirring often, until mixture turns a light, golden color, about 5 minutes.
• At the same time, cook penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1/4 cup pasta water.
• Add hot milk, 1 cup at a time, to the butter mixture, whisking continuously until very smooth. Bring to a boil. Cook, stirring constantly, for 10 minutes. Stir in Romano cheese and remove from the heat. Season with nutmeg and salt and set aside until ready to use.
• Combine penne, roasted cauliflower, bechamel sauce, and tomatoes in a large bowl. If the sauce is too thick, stir in a little of the reserved pasta water. Serve immediately with black pepper.

PENNE WITH CAULIFLOWER AND BEEF SAUCE

Steps:

• 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. Drain.
• While pasta cooks, heat oil in a large skillet over medium-high heat. Add cauliflower; cook and stir for 3 minutes. Add beef, onions, and garlic; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Stir in tomatoes, parsley, salt, and pepper flakes. Cover and cook for 10 minutes.
• Drain penne. Pour into the skillet and stir to combine. Serve.

CHEESY BAKED PENNE WITH CAULIFLOWER AND CRèME FRAîCHE

Steps:

• Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.
• Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.
• Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups Comté cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then crème fraîche and mustard. Season with salt and pepper. Remove from heat.
• Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.
• Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comté cheese. Top with remaining pasta mixture and 1/2 cup Comté cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan. Sprinkle crumbs over pasta. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.
• *Sold at some supermarkets and at specialty foods stores.

PENNE WITH CAULIFLOWER

Steps:

• Heat olive oil over medium heat in a medium or large saute pan.
• Add garlic and cook gently until softened and a light golden brown.
• Add tomatoes and cook, stirring, until tomatoes begin to break down.
• Add cauliflower and stir well.
• Add 1/2 cup very hot water; bring to boil and lower heat to medium and simmer for 30 minutes or until cauliflower is crisp-tender. (be careful not to over cook).
• While vegetables simmer, bring 6 quarts of salted water to a rapid boil.
• Add penne to the salted water and cook until al dente.
• Drain pasta and add to the pan of cauliflower and tomatoes.
• Stir in parsley and pepper to taste; toss over high heat for 1 minute.
• Serve topped with grated cheese.

RICED CAULIFLOWER WITH LEEKS, KALE AND WALNUTS

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add leeks; cook and stir until tender, 3-4 minutes. Add garlic; cook 30 seconds longer. Transfer to a large bowl; keep warm. Wipe skillet clean., In the same skillet, heat remaining 2 tablespoons oil over medium-high heat. Add cauliflower, salt and pepper; cook and stir until cauliflower just starts to brown, 6-8 minutes. Remove from heat; add to leek mixture. Stir in remaining ingredients; serve warm.