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
- Ingredients
1 head cauliflower, about 1 pound |
Salt and black pepper |
1 tablespoon minced garlic |
1/4 cup olive oil |
1 pound penne, fusilli or other cut pasta |
1 cup coarse bread crumbs |
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
CREAMY CHICKEN-CAULIFLOWER PASTA
Cauliflower and chicken pair perfectly in this tasty pasta dish. Three kinds of cheese make it extra gooey and extra yummy.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings, 1-1/3 cups each.
Number Of Ingredients 8
- Ingredients
2-1/2 cups penne pasta, uncooked |
1 Tbsp. oil |
2-1/2 cups small cauliflower florets (about 1/2 small head), finely chopped |
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces |
6 KRAFT Singles, cut up |
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese |
1/4 cup chopped fresh parsley |
2 Tbsp. KRAFT Grated Parmesan Cheese |
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add cauliflower; cook and stir 5 min. Remove from skillet; cover to keep warm. Add chicken, in batches, to skillet; cook 3 min. or until evenly browned, stirring frequently. Return all chicken and cauliflower to skillet; cover. Cook on medium-low heat 2 min. or until heated through, stirring occasionally.
- Drain pasta, reserving 1-1/2 cups cooking water. Return pasta to pan; stir in reserved water and Singles. Cook on medium heat 2 min. or until Singles are completely melted and sauce is well blended. Add to chicken mixture in skillet with mozzarella; cook 2 min. or until mozzarella is melted, stirring frequently. Sprinkle with parsley and Parmesan.
Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 37 g
TUNA-NOODLE CASSEROLE WITH CAULIFLOWER
Definitely an improvement on the original, adding cauliflower to this classic creamy casserole really does take it to to the next-level of deliciousness.
Provided by Martha Stewart
Categories IngredientsSeafood Recipes
Time 1h5m
Number Of Ingredients 11
- Ingredients
4 tablespoons unsalted butter, plus more for dish |
8 ounces pappardelle or other similar wide noodles |
Coarse salt and freshly ground pepper |
1 pound cauliflower, broken into 1-inch florets (about 4 cups) |
1 medium yellow onion, finely chopped (about 1 1/4 cups) |
2 stalks celery, cut at an angle into 1/8-inch slices (about 1 cup) |
5 tablespoons all-purpose flour |
2 cups whole milk |
2 cans (5 ounces each) solid tuna in water, drained and flaked |
1/2 teaspoon hot sauce, such as Tabasco |
1/4 cup lightly packed fresh flat-leaf parsley leaves |
Steps:
- Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish. Cook pasta in a large pot of salted water 4 minutes. Add cauliflower; cook until tender, 4 to 5 minutes more. Reserve 1/2 cup water; drain pasta mixture. In same pot, melt butter over medium heat. Add onion and celery, season with salt, and cook until onion is softened, about 8 minutes. Add flour; cook, stirring, 2 minutes. Slowly stir in milk until mixture is thickened, about 3 minutes. Remove from heat; stir in pasta mixture, tuna, and hot sauce. Season with salt and pepper. If mixture is too thick, add reserved pasta water.
- Transfer to prepared dish; cover with parchment-lined foil. Bake 15 minutes. Uncover, increase heat to 425 degrees, and bake until lightly browned, 10 to 12 minutes. Top with parsley; serve immediately.
WHOLE-FAMILY PASTA WITH BROCCOLI AND CAULIFLOWER
Many children, especially picky eaters, love pasta loaded with plain butter--a dish that clearly earns low marks on the health scale. This great alternative adds fiber and protein with beans, which kids actually love!
Provided by ChefBillT
Categories Main Dish RecipesPasta
Time 25m
Yield 6
Number Of Ingredients 11
- Ingredients
12 ounces penne or fusilli pasta |
4 cloves garlic, sliced |
2 tablespoons extra-virgin olive oil |
3 cups broccoli florets |
2 cups cauliflower florets |
½ teaspoon salt |
⅔ cup low-sodium vegetable or chicken broth |
2 tablespoons butter |
1 (15 ounce) can no-salt-added cannellini beans, rinsed and drained |
¼ teaspoon black pepper |
½ cup grated Parmigiano-Reggiano cheese |
Steps:
- Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.
- Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt, and cook, covered, 3 minutes. Add broth, butter, beans, pepper, and remaining 1/4 teaspoon salt, and cook until beans are warm and sauce thickens slightly, about 5 minutes.
- Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.
Nutrition Facts : Calories 387 calories, Carbohydrate 56.2 g, Cholesterol 16 mg, Fat 12.3 g, Fiber 14.8 g, Protein 15.4 g, SaturatedFat 4.5 g, Sodium 394.9 mg, Sugar 3.6 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 CookingVegetarianMain DishesPasta
Time 50m
Yield 8
Number Of Ingredients 11
- Ingredients
1 medium head cauliflower, cut into bite-sized florets |
5 cloves garlic, peeled and smashed |
2 tablespoons olive oil, or more to taste |
¼ teaspoon salt |
¼ teaspoon ground black pepper |
1 (16 ounce) package penne pasta |
1 cup grated Parmesan cheese |
¼ cup seasoned bread crumbs |
1 teaspoon ground cayenne pepper |
2 tablespoons salted butter |
¼ cup lemon juice |
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
CAULIFLOWER NOODLE CASSEROLE
I received this recipe from Philocrates. I'm posting it here so I can save it in one of my cookbooks. Thanks Philocrates.
Provided by Queen uh Cuisine
Categories Cauliflower
Time 1h5m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 9
- Ingredients
1 lb noodles (pasta) |
2 heads cauliflower |
2 eggs |
16 ounces cottage cheese |
8 ounces of shredded cheddar cheese |
1/4 cup of chopped scallion |
1/2 teaspoon salt |
1 cup fresh breadcrumb |
1 tablespoon olive oil |
Steps:
- Boil one pound of noodles (pasta) according to package directions. Drain and set aside.
- Chop two heads of cauliflower into florets.
- Boil the cauliflower for ten minutes. Drain and set aside.
- Mix together two eggs, one pound of cottage cheese, 8 ounces of shredded cheddar cheese, 1/4 cup of chopped scallions, and 1/2 teaspoon salt.
- Combine the noodles, cauliflower, and egg mix.
- Grease a large flat glass baking dish, pour the mix into it.
- Stir together 1 cup fresh breadcrumbs and 1 tablespoon olive oil. Spread over the casserole.
- Bake the casserole at 375 degrees for 45 minutes.
Nutrition Facts : Calories 689.3, Fat 24.8, SaturatedFat 11.5, Cholesterol 179.4, Sodium 956, Carbohydrate 80.5, Fiber 7.3, Sugar 8.8, Protein 37.6
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From simplybakings.com
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From pastrychefonline.com
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From therecipes.info
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From myrecipes.com
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PASTA WITH ROASTED CAULIFLOWER - ALTON BROWN
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From altonbrown.com
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From jamieoliver.com
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From eatcaulipower.com
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From tasteofhome.com
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From italianrecipebook.com
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From loveandlemons.com
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From brooklynfarmgirl.com
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From eatingwell.com
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From wellplated.com
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From youtube.com
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From thecastawaykitchen.com
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From thecoconutmama.com
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From healthyrecipes101.com
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From petitegourmets.com
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2021-11-18 Reserve 1 cup of the salty and starchy pasta water before draining and setting aside. In a large, wide sauté pan, heat the olive oil over medium heat. Add the cauliflower to the pan and stir. Sauté until the cauliflower is lightly softened on the edges, about 2 minutes. Add the garlic, chili flakes, paprika, tomatoes, salt, and pepper to the ...
From thefirstmess.com
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From recipetineats.com
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From veggiechick.com
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From kirbiecravings.com
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From therecipes.info
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KETO CAULIFLOWER LASAGNA - THE SPRUCE EATS
2021-12-16 We’ve finally found it…a keto pasta dish that actually tastes like pasta. This keto lasagna is incredibly delicious and will fool even the most devoted pasta lovers. Instead of using sliced zucchini or eggplant as the noodles, we created lasagna noodles out of cauliflower. It sounds complicated or intense, but it’s super easy to execute and doesn’t require any special …
From thespruceeats.com
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