Whole Wheat Rigatoni With Cauliflower Recipes

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SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA



Sicilian-Style Cauliflower with Whole Wheat Pasta image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 18

Kosher salt, as needed, plus 2 teaspoons
3/4 pound whole-wheat penne
1/4 cup extra-virgin olive oil, plus more as needed
5 cups 3/4-inch cauliflower florets (about 1 to 1 1/4 pounds)
1 large shallot, sliced into thin rings
2 cloves garlic, smashed
3/4 cup water
1/4 cup white wine vinegar
2 tablespoons golden raisins
1 tablespoon honey
1 tablespoon capers
1 sprig fresh thyme
1 bay leaf
2 teaspoons fennel seeds, optional
Freshly ground black pepper
3 tablespoons pine nuts, toasted
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup grated Pecorino Romano, plus more as needed

Steps:

  • Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente--tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
  • Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
  • Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.

RIGATONI AND CAULIFLOWER AL FORNO



Rigatoni and Cauliflower al Forno image

Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is browned in olive oil, which further enhances the flavor. If you want a terrific side vegetable, just serve the sautéed cauliflower and skip the rigatoni. But combining the cauliflower with large-format pasta, pecorino cheese and bread crumbs, then baking it until crisply golden, makes for a splendid meal.

Provided by David Tanis

Categories     dinner, lunch, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound rigatoni or other large pasta shape
1 medium cauliflower, about 1 1/2 pounds
Extra-virgin olive oil
Salt and pepper
1 tablespoon capers, roughly chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, or more to taste
3 tablespoons roughly chopped sage, plus a few sage leaves left whole
1/2 teaspoon lemon zest
6 ounces coarsely grated fontina or mozzarella
2 ounces finely grated Romano cheese or other hard pecorino
1/2 cup coarse dry bread crumbs
2 tablespoons chopped flat-leaf parsley, for garnish

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.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 17 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 575 milligrams, Sugar 4 grams

WHOLE-WHEAT LINGUINE WITH CAULIFLOWER, PANCETTA, AND PARMESAN



Whole-Wheat Linguine with Cauliflower, Pancetta, and Parmesan image

If you like cauliflower, you'll love this pasta, with its slightly spicy mix of crisp, savory toppings.

Yield Makes 4 main-course servings

Number Of Ingredients 11

1 cup coarse fresh bread crumbs (from 2 slices firm sandwich bread)
1/4 teaspoon salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 large head cauliflower (2 1/2 lb), cut into 1-inch-wide florets (8 cups)
1/4 lb sliced pancetta, chopped (1 cup)
4 garlic cloves, finely chopped
1/4 teaspoon dried hot red pepper flakes
1 1/2 cups reduced-sodium chicken broth
3/4 lb dried whole-wheat linguine
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup) plus additional for serving
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Stir together bread crumbs, salt, and 1 tablespoon oil in a small bowl until combined well. Transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until crisp and golden, 3 to 5 minutes, then return to bowl.
  • Heat remaining 1/4 cup oil in skillet over moderately high heat until hot but not smoking, then sauté cauliflower, stirring occasionally, until browned well, about 8 minutes.
  • Add pancetta and sauté, stirring frequently, until just beginning to crisp, 2 to 3 minutes. Stir in garlic and red pepper flakes and sauté, stirring, 1 minute. Add broth, then reduce heat and simmer, partially covered, stirring occasionally, until cauliflower is tender and sauce is slightly reduced, about 7 minutes.
  • While sauce simmers, cook linguine in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente, then drain in a colander.
  • Stir cheese into sauce and simmer 1 minute.
  • Toss pasta with cauliflower mixture and parsley in a large bowl, then sprinkle with bread crumbs. Serve with additional cheese.

RIGATONI WITH CAULIFLOWER AND TOMATO SAUCE



Rigatoni with Cauliflower and Tomato Sauce image

To vary this flavorful dish, serve the sauce over another kind of pasta or brown rice.

Yield serves 8, 2 cups per serving

Number Of Ingredients 13

16 ounces dried rigatoni
2 tablespoons olive oil
1 20-ounce package frozen cauliflower florets (4 cups)
1 cup coarsely snipped fresh parsley (Italian, or flat-leaf, preferred)
3/4 cup coarsely chopped onion
1/4 cup coarsely chopped fresh basil (about 2/3 ounce before removing stems)
2 to 3 tablespoons bottled minced garlic or 12 to 18 medium garlic cloves, finely chopped
32 ounces marinara sauce (lowest sodium available)
2 cups water
1/4 cup dry red wine (regular or nonalcoholic)
1/8 teaspoon cayenne
Pepper to taste
3 tablespoons shredded or grated Parmesan cheese

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



Rigatoni and Cauliflower Al Forno image

Make and share this Rigatoni and Cauliflower Al Forno recipe from Food.com.

Provided by lecole54

Categories     European

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb rigatoni pasta
1 medium cauliflower, about 1-1/2 pounds
4 tablespoons olive oil, divided (extra-virgin)
salt and pepper, to taste
1 tablespoon capers, roughly chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes (to taste)
3 tablespoons sage, roughly chopped plus a few sage leaves left whole
1/2 teaspoon lemon zest
6 ounces Fontina cheese, coarsely grated (can substitute mozzarella)
2 ounces romano cheese, finely grated (or other hard pecorino)
1/2 breadcrumbs, coarse and dry
2 tablespoons flat leaf parsley, chopped, for garnish

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.

Nutrition Facts : Calories 549.4, Fat 24.2, SaturatedFat 9.3, Cholesterol 106.6, Sodium 429.9, Carbohydrate 61.1, Fiber 5, Sugar 3.9, Protein 23.2

WHOLE WHEAT RIGATONI AND CAULIFLOWER, WILTED ARUGULA, FETA & OLIVES



Whole Wheat Rigatoni and Cauliflower, Wilted Arugula, Feta & Olives image

This convenient recipe makes getting two meals on the table a snap.

Provided by Allrecipes Member

Categories     Greek Recipes

Yield 6

Number Of Ingredients 13

1 pound bite-size whole wheat pasta, such as rigatoni or penne
1 tablespoon Salt
1 medium head cauliflower, trimmed and cut into bite-size florets
3 tablespoons olive oil
½ red bell pepper, cut into medium dice
½ yellow bell pepper, cut into medium dice
3 cloves garlic, minced
1 cup canned crushed tomatoes
1 teaspoon Italian seasoning
¼ cup coarsely chopped pitted kalamata olives
4 cups factory-washed arugula or spinach
¾ cup crumbled feta cheese, divided
1 pinch Freshly ground black pepper

Steps:

  • Bring a generous 2 quarts of water and salt to a boil in a large soup kettle; add pasta and cook, partially covered, for 4 minutes. Add cauliflower and cook, partially covered, until pasta and cauliflower are tender, about 6 minutes longer. Reserve 1 cup of cooking liquid, drain pasta and return top pot.
  • Meanwhile, heat oil in a 10-inch skillet. Add peppers, and saute until tender, about 4 minutes. Add garlic; continue to saute until golden and fragrant, about 1 minute longer. Add tomatoes, seasoning and olives; simmer sauce about 5 minutes. Add sauce to pasta, along with reserved cooking liquid, arugula and 1/2 cup feta. Toss, seasoning to taste with pepper. Serve with additional feta.
  • For lunch, pack pasta and extra feta in leakproof containers. Warm pasta in microwave and top with feta.

Nutrition Facts : Calories 404 calories, Carbohydrate 60.9 g, Cholesterol 16.7 mg, Fat 13.6 g, Fiber 8.7 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 1550.4 mg, Sugar 5 g

WHOLE WHEAT RIGATONI AND CAULIFLOWER, WILTED ARUGULA, FETA & OLIVES



Whole Wheat Rigatoni and Cauliflower, Wilted Arugula, Feta & Olives image

This convenient recipe makes getting two meals on the table a snap.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Greek Recipes

Yield 6

Number Of Ingredients 13

1 pound bite-size whole wheat pasta, such as rigatoni or penne
1 tablespoon Salt
1 medium head cauliflower, trimmed and cut into bite-size florets
3 tablespoons olive oil
½ red bell pepper, cut into medium dice
½ yellow bell pepper, cut into medium dice
3 cloves garlic, minced
1 cup canned crushed tomatoes
1 teaspoon Italian seasoning
¼ cup coarsely chopped pitted kalamata olives
4 cups factory-washed arugula or spinach
¾ cup crumbled feta cheese, divided
1 pinch Freshly ground black pepper

Steps:

  • Bring a generous 2 quarts of water and salt to a boil in a large soup kettle; add pasta and cook, partially covered, for 4 minutes. Add cauliflower and cook, partially covered, until pasta and cauliflower are tender, about 6 minutes longer. Reserve 1 cup of cooking liquid, drain pasta and return top pot.
  • Meanwhile, heat oil in a 10-inch skillet. Add peppers, and saute until tender, about 4 minutes. Add garlic; continue to saute until golden and fragrant, about 1 minute longer. Add tomatoes, seasoning and olives; simmer sauce about 5 minutes. Add sauce to pasta, along with reserved cooking liquid, arugula and 1/2 cup feta. Toss, seasoning to taste with pepper. Serve with additional feta.
  • For lunch, pack pasta and extra feta in leakproof containers. Warm pasta in microwave and top with feta.

Nutrition Facts : Calories 404 calories, Carbohydrate 60.9 g, Cholesterol 16.7 mg, Fat 13.6 g, Fiber 8.7 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 1550.4 mg, Sugar 5 g

RIGATONI WITH CAULIFLOWER, SAFFRON, AND RAISINS



Rigatoni with Cauliflower, Saffron, and Raisins image

This vegetarian pasta dish is popular in Sicily and southern Italy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 13

1/2 cup golden raisins
4 cloves garlic, peeled and minced
3 tablespoons olive oil
1/2 teaspoon crushed red-pepper flakes
7 anchovy fillets, minced
3 tablespoons capers (optional)
2 pinches saffron threads
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat, or white wine
1 medium head cauliflower, rinsed and trimmed to 1-inch pieces
Salt and freshly ground pepper
1 pound dried rigatoni
10 fresh basil leaves
1/2 cup pine nuts, lightly toasted

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.

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