CAVATELLI WITH ROMAN CAULIFLOWER
Roman cauliflower (also known as Romanesco) grows as a peculiar spiky, conical head, and instead of florets as in regular cauliflower, it projects cones with tiny cones upon cones-a kind of fractal of nature's making. It comes in various hues of white, purple, and green and has a nutty, more intense flavor compared with regular cauliflower. Unfortunately it's not always easy to find in many stores in the US, though sources like farmers' markets often carry it, as do Italian specialty shops. You can substitute standard cauliflower for this if you can't find the Roman variety. It breaks into florets and cooks the same way.
Provided by Angelo Acquista
Yield 6 servings
Number Of Ingredients 8
Steps:
- Add 1 tablespoon of the salt and the cauliflower to a large pot of water and bring to a boil over high heat.
- Cook for 3 minutes, then remove the cauliflower from the water. Retain the water.
- Put half of the cauliflower into a blender along with 1 cup of the cooking water and 2 tablespoons of the oil. Blend until it turns into a puree. This will be the sauce for your pasta. You may need to add more of the cooking water to reach the desired consistency (as loose as tomato puree).
- Heat the remaining 4 tablespoons of oil in a pan over medium heat. Add the shallots, red pepper flakes, and anchovies. Saute for 1 minute.
- Increase the heat to high and add the reserved cauliflower florets. Saute for 2 minutes while stirring.
- Add the puree to the pan and saute for 30 to 40 seconds while stirring.
- To the pot with the reserved cauliflower cooking water, add the remaining 1 tablespoon of salt, return the water to a boil over high heat, and add the cavatelli. Cook according to the package instructions until al dente, 5 to 8 minutes.
- Reserve 1 cup of the pasta cooking water. Drain the pasta, stir it into the pan with the sauce, and cook everything together for 30 seconds. Add a couple more tablespoons of the pasta cooking water for a looser consistency, if desired.
- Remove the pan from the heat and stir in the cheese.
- Drizzle each serving with olive oil and serve with extra grated cheese for sprinkling.
ROASTED CAULIFLOWER AND CHICKPEAS
Steps:
- Preheat the oven to 400 degrees F.
- Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.
CHICKPEA AND CAULIFLOWER CURRY
Provided by Food Network Kitchen
Categories side-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Soak the chickpeas overnight in a bowl of cold water; drain and place in a large pot.
- Wrap the bay leaves, cinnamon stick, cardamom, cloves and peppercorns in a piece of cheesecloth and tie with twine. Add to the pot along with 8 cups water and bring to a boil over medium-high heat, skimming off any foam from the surface. Reduce the heat to medium and simmer until the chickpeas are tender, about 50 minutes. Strain the chickpeas, reserving the cooking liquid and spice bundle.
- Meanwhile, pulse the quartered onion, ginger and garlic in a mini food processor to form a paste. Heat the vegetable oil in a large pot over medium-high heat. Add the diced onion and cook until browned, 6 to 10 minutes. Add 1 1/4 teaspoons salt, the ginger-garlic paste and the serrano. Cook, stirring, until the mixture is dry, 5 to 7 minutes. Add the cumin, coriander and turmeric and cook until fragrant, about 1 more minute.
- Add the chickpeas, tomatoes, 3 cups of the reserved cooking liquid and the spice bundle; simmer until thickened, about 20 minutes. Add the cauliflower and cook until slightly tender, 5 to 6 minutes (add more cooking liquid, if needed). Stir in the okra and cook until just tender, about 5 minutes. Discard the spice bundle. Stir in the lemon juice and cilantro and season with salt.
CAULIFLOWER-CHICKPEA FLATBREAD
Serve this hearty vegetarian-friendly dish for dinner or slice it into smaller pieces for a party appetizer. The quick cilantro sauce (plus an extra squeeze of lemon) adds a zippy final flourish.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees F.
- Heat 1/2 cup olive oil in large, heavy-bottomed saucepan over medium heat. Add the 2 crushed garlic cloves, cauliflower and shallot and cook, stirring often, until the cauliflower begins to soften and the shallots begin to caramelize slightly, 7 to 8 minutes. Add the chickpeas and continue to cook, stirring often, until everything is well combined and the chickpeas are heated through but still hold their shape, another 5 minutes. Remove from the heat and set aside.
- Brush a rimmed baking sheet with 3 tablespoons olive oil. Gently stretch the pizza dough to fit the pan. (If the dough shrinks back, let it rest a few more minutes before stretching again.)
- Spoon the cauliflower mixture evenly over the dough.
- Bake until the crust is golden brown and the cauliflower is browned in some spots, about 15 minutes.
- Meanwhile, slice the jalapeno in half crosswise and remove the seeds if you'd like less heat. Roughly chop the bottom half and thinly slice the top half into rounds.
- Combine the chopped garlic clove, chopped jalapeno, cilantro, lemon juice, remaining 1/4 cup olive oil, 1/4 teaspoon kosher salt and few grinds black pepper in a blender and puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help everything blend.)
- Transfer the flatbread to a cutting board and drizzle with the cilantro sauce. Top with the jalapeno rounds, a squeeze of extra lemon juice and a pinch of flaky salt.
ROASTED CAULIFLOWER WITH HARISSA & CHICKPEA SAUCE
Make the most of seasonal cauliflower with this Middle Eastern-inspired main. The roasted veg is served with a spiced chickpea sauce made with onion, tomatoes and harissa
Provided by Rosie Birkett
Categories Dinner, Main course, Vegetable
Time 1h20m
Number Of Ingredients 22
Steps:
- Make the marinade by combining all the ingredients with 1½ tsp sea salt in a mixing bowl and stirring until well combined. Remove any leaves from the cauliflower and slice them lengthways. Put the cauliflower leaf slices in a bowl with a pinch of salt. Set aside for later.
- Cut the cauliflower into thick slices about 1½cm-2cm thick - don't worry if some of the florets break off, it's all being roasted. Oil a large roasting tray and tip in the cauliflower slices and florets. Pour over the marinade and stir to coat, then cover with foil and marinate for at least 2 hrs, but you could leave it in the fridge all day or overnight if you wanted.
- Heat the oven to 200C/180C fan/gas 6. Roast the cauliflower covered with foil for 40-45 mins. Meanwhile, make the sauce. Heat the olive oil with the cumin seeds in a heavy-bottomed frying pan over a medium heat. Add the onion and a pinch of salt and fry, stirring, for 8-10 mins until starting to caramelise. Tip in the chopped tomatoes and some seasoning. Turn the heat up slightly and cook, continuing to stir, for 6-8 mins until reduced, then add in the garlic, harissa and butter, and stir to combine. Blitz in a food processor until smooth, then pour back into the pan, add the chickpeas and cauliflower leaves, and warm through for a minute or two.
- Remove the foil from the cauliflower and return the tray to the oven for 10 mins to caramelise. Stir the tahini and olive oil into the yogurt in a bowl and season. Once the cauliflower is ready, divide the warm sauce between plates, then top with the cauliflower slices and tahini yogurt. Scatter over the almonds. Serve with a well-dressed salad of crunchy leaves.
Nutrition Facts : Calories 573 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 12 grams fiber, Protein 22 grams protein, Sodium 2.4 milligram of sodium
BROCCOLI WITH CAVATELLI
A quick and easy meatless main course. Serve with a tomato salad and crusty bread. You may add more garlic if it pleases you. Cavatelli can be found in your grocers freezer near the frozen ravioli.
Provided by BoxOWine
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- cook cavatelli according to package directions; drain.
- Slowly melt butter in olive oil.
- Add garlic and sauté until lightly golden.
- Add chicken broth and bring to boil.
- Add broccoli, cover, simmer 6 to 8 minutes until broccoli is tender.
- Place cooked cavatelli in bowl.
- Add broccoli mixture and toss with parmesan cheese.
- Serve.
Nutrition Facts : Calories 1489.4, Fat 60.1, SaturatedFat 22.1, Cholesterol 75.7, Sodium 945.8, Carbohydrate 193.1, Fiber 15.3, Sugar 11.8, Protein 47.7
SPICED CAULIFLOWER WITH CHICKPEAS, HERBS & PINE NUTS
Roast cauliflower with cumin and caraway then serve with healthy chickpeas and herbs in this Middle Eastern-style salad
Provided by Good Food team
Categories Lunch, Main course
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the cauliflower, garlic, spices, 2 tbsp oil and some seasoning in a roasting tin, then roast for 30 mins.
- Add the chickpeas, pine nuts and remaining oil to the tin, then cook for 10 mins more. To serve, stir in the herbs with your chosen dressing.
Nutrition Facts : Calories 407 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium
LEMONY PASTA WITH CAULIFLOWER, CHICKPEAS, AND ARUGULA
A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.
Provided by Anna Stockwell
Categories Quick and Healthy Healthy Pasta Vegetarian Chickpea Arugula Capers Cauliflower Lemon Juice Quick & Easy Dinner Winter
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 4 Tbsp. oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate; set aside. Reserve oil in skillet.
- Cook cauliflower in same skillet over medium-high heat, stirring frequently, until beginning to brown, about 3 minutes. Reduce heat to low and add garlic, 1 tsp. salt, and 1/2 tsp. pepper. Cover and cook until cauliflower begins to soften, about 4 minutes. Uncover and increase heat to high. Add chickpeas, 2 Tbsp. butter, and remaining 2 Tbsp. oil and continue to cook, stirring occasionally, until cauliflower and chickpeas are lightly browned, about 5 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Remove skillet from heat and add lemon juice, 1/2 cup pasta cooking liquid, and remaining 2 Tbsp. butter. Add pasta, tossing and adding more pasta cooking liquid as needed, until coated.
- Divide arugula and pasta among bowls, stirring to combine. Top with reserved crispy capers.
CAVATELLI WITH PANCETTA & CAULIFLOWER
Cavatelli Con Pancetta e Cavolfiore - what a wonderful way to prepare cauliflower! I am always looking for different ways of cooking cauliflower, this turned out better than expected! From Lidia Bastianich web site.
Provided by Manami
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
- Add the pancetta and cook, stirring occasionally, until the pancetta has rendered some of its fat and is lightly browned but still soft in the center, about 4 minutes.
- Don't overcook the pancetta.
- Stir the cavatelli into the boiling water.
- Return to a boil, stirring frequently.
- Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.
- Stir the onions into the skillet and cook until barely wilted, about 2 minutes.
- Stir in the cauliflower and cook, stirring occasionally, until the cauliflower is wilted and begins to brown, about 4 minutes.
- Season lightly with salt and a little crushed red pepper.
- Pour the chicken stock into the skillet, bring to a boil, and lower the heat so the sauce is at a lively simmer.
- Cook until the vegetables are tender and the liquid is reduced by about one-half, about 5 minutes.
- If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
- If not, drain the pasta, return it to the pot, and pour in the sauce.
- Bring the sauce and pasta to a boil, tossing and stirring to coat the pasta.
- Check the seasoning, adding salt if necessary.
- Stir the bread crumbs, parsley, and remaining 2 tablespoons olive oil in the pot.
- Cook, stirring and tossing the pasta, until the sauce is lightly thickened.
- Serve at once & enjoy!
Nutrition Facts : Calories 345.3, Fat 1.9, SaturatedFat 0.4, Sodium 248.7, Carbohydrate 68.4, Fiber 4.7, Sugar 5.3, Protein 13.3
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