Cauliflower Bacon Pasta Food

CAULIFLOWER & BACON PASTA

Steps:

• Heat the grill to high and bring a large pan of salted water to the boil. Grill the bacon slices for 5 mins or until crispy, then drain on kitchen paper and cut into small pieces.
• Cook the pasta following pack instructions. Add the cauliflower to the pasta pan for the final 8 mins, so that it is just tender, then drain, reserving 2 tbsp of the cooking water.
• Melt the butter in a small pan over a low heat, then stir in the flour and cook for a couple of mins. Gradually stir in the milk, mixing well between each addition. Bring to a simmer, then cook for a few mins until thickened. Season, add the mustard and half the grated cheese. Stir until the cheese has melted and the sauce is smooth.
• Tip the pasta and cauliflower back into the pan along with the reserved cooking water. Stir through the cheese sauce and bacon, then transfer the mix to a baking dish. Mix together the breadcrumbs and remaining cheese, then sprinkle over the pasta. Cook for 5 mins under the grill until browned. Serve with a salad, if you like.

PASTA WITH BACON AND CAULIFLOWER

Steps:

• Cook the pasta according to the package directions. Drain, reserving ¾ cup of the cooking water, and return the pasta to the pot.
• Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate and crumble.
• Add the sage to the drippings in the skillet and cook over medium heat, turning once, until crisp, 1 to 2 minutes. Transfer to the plate with the bacon.
• Add the cauliflower, ¼ cup water, and ¼ teaspoon each salt and pepper to the drippings in the skillet and cook, covered, for 2 minutes.
• Uncover and cook, tossing frequently, until golden and tender, 3 to 4 minutes more.
• Add the reserved pasta water and ½ cup pecorino to the pasta; toss until creamy. Add the cauliflower, sage, and bacon and toss. Sprinkle with remaining pecorino.

PASTA WITH CAULIFLOWER, BACON AND SAGE

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.

CAULIFLOWER CASSEROLE

Steps:

• Place racks in the upper and lower thirds of your oven and preheat to 425 degrees F. Lightly coat a wide 3-quart (9x13) casserole dish, with nonstick spray, and line a rimmed baking sheet with parchment paper.
• In a large bowl, toss the cauliflower florets with olive oil, garlic powder, salt, pepper, and nutmeg.
• Transfer the cauliflower to the prepared casserole dish and spread it into an even layer. Keep the bowl handy. Roast cauliflower on the lower rack for 30 minutes, until the florets are tender and begin to brown.
• Meanwhile, arrange the bacon strips in a single layer on the prepared foil-lined baking sheet. Bake on the upper rack until crisp, about 10 to 15 minutes.
• Remove the bacon and cauliflower from the oven. Stir the cauliflower, spread it back into an even layer, and place it on the upper rack to continue cooking until the end of its baking time.
• Transfer the bacon to a paper-towel-lined plate and lightly pat dry. Once cool enough to handle, roughly chop or crumble the bacon into small pieces.
• In the same bowl that you used to toss the cauliflower, beat together the cream cheese and Greek yogurt until combined. Stir in 1/3 cup Gruyere cheese, 2 tablespoons of Parmesan cheese, and half of the chopped bacon.
• Remove the roasted cauliflower from the oven and dollop the cream cheese mixture over the top. Sprinkle with the remaining 1/3 cup of Gruyere and 2 tablespoons of Parmesan.
• Return the pan to the upper third of the oven and bake until the cheese is melted and gooey, about 5 to 7 minutes. Turn the oven to broil. Broil the casserole until golden on top, 1 to 3 minutes. Do not walk away, and watch carefully to make sure the cheese does not burn.
• Remove from the oven and sprinkle with fresh chives and remaining bacon. Serve hot.

GEMELLI WITH CAULIFLOWER, BACON, AND SAGE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot.
• Meanwhile, in a large nonstick skillet, cook bacon over medium until fat is rendered and bacon is crisp, 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add butter, onions, and garlic to skillet and cook until onions are softened, 10 minutes. Add cauliflower, cover, and cook, stirring occasionally, until cauliflower is tender, 12 minutes. Stir in bacon and sage and cook until fragrant, 1 minute. Add cauliflower mixture to pot with pasta. Stir in vinegar and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper.

PASTA AND CAULIFLOWER

Steps:

• Boil cut up pieces of cauliflower in 6 quarts of water until tender.
• Saute long green onions, garlic and about a half a cup of bread crumbs in one stick of butter for about 5 minutes or until breadcrumbs are slightly brown.
• With a slotted spoon remove cauliflower and add to the breadcrumb mixture.
• Stir adding remaining butter and bread crumbs.
• Cook the pasta in the cauliflower water until done. Around 10 minutes.
• Add around a cup of cauliflower water to the breadcrumb mixture to moisten.
• Mix the mostaccioli and cauliflower together .
• Top with freshly grated Parmesan cheese and you ready to serve.
• Not a good time to diet if you make this dish.

PASTA WITH CAULIFLOWER, BACON & BREADCRUMBS RECIPE - (4.2/5)

Steps:

• BACON PANKO TOPPING: Cook bacon in 12-inch skillet over medium-high heat until crispy, 5 to 7 minutes. Add panko and 1/4 teaspoon pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer panko mixture to bowl and wipe out skillet. CAULIFLOWER: Heat 5 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add cauliflower and 1 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10 to 12 minutes. Remove pan from heat and cover to keep warm. PASTA: Heat remaining 1 teaspoon oil in Dutch oven over medium heat until shimmering. Add onion, thyme, and 1/2 teaspoon salt; cook, stirring frequently, until onion has softened, 4 to 7 minutes. Increase heat to high, add pasta, broth, and wine, and bring to simmer. Cook pasta, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes. Remove pot from heat; stir in parsley, lemon juice, and cauliflower; and season with salt and pepper to taste. Serve, passing panko mixture and lemon wedges separately.

CAULIFLOWER CARBONARA

Steps:

• Preheat oven to 450°F. Remove outer leaves and core of cauliflower. Cut florets into 3/4" pieces. Transfer to a rimmed baking sheet. Add 1/4 cup oil, 1 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, tossing once halfway through, until cauliflower is deeply charred in spots, 30-35 minutes. Immediately grate garlic over hot cauliflower and toss to combine (you're counting on the residual heat to soften the garlic); set aside.
• Meanwhile, cook bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, 8-10 minutes. Transfer bacon and 1 Tbsp. bacon fat to a large bowl. Add egg yolks, 1 cup Parmesan, 2 tsp. pepper, and remaining 2 Tbsp. oil. Whisk to combine with a fork (it will be very thick, but that's okay).
• Add pasta and 1/2 cup cooking liquid to bowl with egg yolk mixture and toss vigorously and continuously with a wooden spoon to create a creamy emulsified sauce that coats pasta, adding more cooking liquid as needed. This may require more tossing than you expect! Keep at it for at least 1 minute. Taste and adjust seasoning, if needed. Add roasted cauliflower and parsley and toss again to coat.
• Divide pasta among bowls. Top with more Parmesan and a few generous cranks of pepper.

BACON AND ROASTED CAULIFLOWER PASTA

Steps:

• 1. Pre-heat oven to 180°c (350°f). Pour a good glug of olive oil into a large, oven-proof dish.
• 2. Place bacon and cauliflower into oven-proof dish and bake uncovered for 20 minutes The cauliflower should have golden-brown edges.
• 3. Meanwhile, cook pasta for 2 mins less than package-directions. Reserve some pasta water in a cup.
• 4. Place canned tomatoes and garlic halves in a food processor and blend until well combined. Add tomato mixture to bacon an cauliflower and bake uncovered for a further 10 minutes.
• 5. Add drained pasta to the oven dish and toss it in the sauce until well combined. Add salt and pepper to taste (you will not need much salt due to the saltiness of the bacon).
• 6. Cover the pasta and leave for 5 mins off the heat to soak up the sauce. Add some pasta water if it becomes too dry.
• 7. Uncover and add olives and fresh basil. Toss to combine. Serve with plenty of freshly grated Parmesan. Yummy!