PASTA WITH CAULIFLOWER, BACON AND SAGE
A comforting dinner for a cold night, this hearty pasta has all the makings of a crowd-pleaser like fried sage leaves, crispy bacon and nutty roasted cauliflower. This recipe demonstrates the magic of starchy pasta water: Swirled with lemon juice and Parmesan, it creates a luxurious sauce without the addition of cream or butter. Add more pasta water than you think you need, so the pasta stays moist as it absorbs the sauce.
Provided by Lidey Heuck
Categories dinner, pastas, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 425 degrees. Place the cauliflower on a sheet pan. Drizzle with 2 to 3 tablespoons olive oil, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper, and toss to coat. Roast, tossing occasionally, until tender and browned all over, 20 to 25 minutes. While the cauliflower roasts, bring a large pot of water to a boil.
- Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Add the sage leaves to pan and fry until they begin to brown, 1 to 2 minutes. Using a slotted spoon, transfer the sage leaves to the plate with the bacon. Drain all but 3 tablespoons of fat from the skillet (or add additional olive oil, if needed) and remove from heat.
- Add 1 tablespoon salt to the boiling water and cook the pasta until just al dente, reserving 1 1/2 cups of the pasta water. Drain the pasta and add to the reserved skillet; heat over low. Pour or squeeze the lemon juice over the pasta, along with 1 cup pasta water and the 1/2 cup grated Parmesan. Toss until the sauce comes together.
- Stir in the cauliflower, bacon and sage, adding a splash more pasta water if the pasta seems dry. Season with salt and pepper. Sprinkle with lemon zest, and serve with extra Parmesan on the side.
CARAMELIZED CAULIFLOWER PLAIN AND FANCY
Lazy days call for this recipe's one-step preparation. But when feeling fancy, dive into steps 2 and 3, from Lucinda Scala Quinn's cookbook "Mad Hungry."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees Fahrenheit. Spread the cauliflower in an even layer on a rimmed baking sheet. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine. Roast until the cauliflower is lightly caramelized, turning once, about 30 minutes. Serve as is for the plain version or proceed with the variation below for the fancy version.
- Heat a small pan, and then add olive oil, garlic, and red pepper flakes. Saute for 30 seconds. Add the capers and raisins and cook for another minute.
- Drizzle the caramelized cauliflower with the caper mixture and parsley and toss to coat well. Serve warm or at room temperature.
CARAMELIZED CAULIFLOWER
Make and share this Caramelized Cauliflower recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Place the head of cauliflower on a cutting board, and slice it top-down into ¼-inch slices, some of which will crumble.
- Toss cauliflower in a large bowl with plenty of olive oil and a bit of salt, spread it in a single layer on a heavy sheet pan (or two, if one looks crowded), and roast until golden brown and caramelized, turning bits and slices once or twice, about 25 minutes. Devour.
Nutrition Facts : Calories 35.9, Fat 0.1, SaturatedFat 0.1, Sodium 43.1, Carbohydrate 7.6, Fiber 3.6, Sugar 3.5, Protein 2.9
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