PASTA WITH CAULIFLOWER AND OLIVES
Incredibly simple pasta with cauliflower, but very flavorful. Reheats well.
Provided by cofarb
Categories Pasta and Noodles Pasta by Shape Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender but not mushy, 4 to 6 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.
- While pasta boils, heat olive oil in another large pot over medium heat. Add garlic and saute briefly, 1 to 2 minutes. Do not brown. Add chopped olives. Saute to heat through, 3 to 4 minutes. Add basil and black pepper.
- Add steamed cauliflower to the olive mixture. Mix well. Mash cauliflower slightly with a potato masher, leaving some florets intact. Serve over drained pasta. Top with Parmesan cheese and red pepper flakes.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 63 g, Cholesterol 0.7 mg, Fat 23.9 g, Fiber 6.2 g, Protein 12.7 g, SaturatedFat 3.5 g, Sodium 356.3 mg, Sugar 4.9 g
PASTA AND CAULIFLOWER SOUP FEDERICA
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
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
PASTA AND CAULIFLOWER SOUP
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
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
WW 2 PT. PASTA AND CAULIFLOWER SOUP
Yum, yum, yum. That's all I can say about this tasty soup. You can also sprinkle each bowl with a bit of light Parmesan or Romano cheese. Enjoy!
Provided by Nif_H
Categories Clear Soup
Time 40m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray large saucepan with cooking olive oil spray or nonstick spray. Saute carrot and onion 3 minutes over medium heat, until just tender, stirring occasionally. Do not brown! Add cauliflower and chicken broth; cover and simmer for 10 minutes.
- Stir in shells & basil and bring to a low boil. Cook 15 minutes, or until shells are just tender. Sprinkle each serving with pepper to taste.
Nutrition Facts : Calories 146.4, Fat 1.9, SaturatedFat 0.5, Sodium 775.8, Carbohydrate 23, Fiber 2.5, Sugar 3.9, Protein 9.1
CAULIFLOWER SPAGHETTI SOUP WITH GARLIC BREAD
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
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
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