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.
CREAMY CAULIFLOWER PASTA WITH PECORINO BREAD CRUMBS
Equal parts cauliflower and pasta, this one-skillet dinner is a vegetable-forward version of macaroni and cheese. A whole head of cauliflower browns and caramelizes in a skillet before being simmered with heavy cream, pecorino cheese and a bit of lemon zest, breaking down into a special (and yes, decadent) sauce to coat the pasta shape of your choosing. For those looking to make it their own, this pasta could absolutely handle a bit of chopped bacon sautéed with the cauliflower, or handfuls of leafy greens tossed in at the end to wilt. Whatever you do, do not skip the bread crumbs - they are a not-so-stealthy vehicle for more cheese, and also add much-needed texture to the finished dish.
Provided by Alison Roman
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pasta pot filled with salted water to a boil. Cook the pasta until al dente; drain and reserve about 1 cup of the cooking water.
- Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add bread crumbs and season with salt and pepper. Cook, stirring occasionally, until they're evenly toasted and golden brown, 4 to 6 minutes. Add 1/4 cup pecorino and toss to coat, letting the cheese melt and clump among the bread crumbs (think granola-like clusters). Remove from heat and transfer to a small bowl or plate; set aside.
- Wipe out the skillet and heat remaining 3 tablespoons oil over medium heat. Add shallot and cauliflower and season with salt and plenty of black pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize and brown, 12 to 15 minutes.
- Add heavy cream and 1 tablespoon lemon zest and bring to a simmer, then let the cream reduce and thicken, 2 to 4 minutes. Season with salt and plenty of pepper; if pasta is still cooking, remove from heat and set aside until pasta is ready.
- Return the skillet to medium heat and add the pasta to the cauliflower, along with the remaining 1/4 cup pecorino and 3/4 cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it's thick and glossy, and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4 to 6 minutes.
- Remove from heat. Divide pasta among bowls and top with pecorino bread crumbs, chives, more lemon zest, red-pepper flakes (if using) and more cheese if you like.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 26 grams, Carbohydrate 68 grams, Fat 49 grams, Fiber 8 grams, Protein 20 grams, SaturatedFat 20 grams, Sodium 976 milligrams, Sugar 10 grams
CREAMY PASTA WITH CAULIFLOWER
This cauliflower pasta recipe was given to me by friends in Sweden. It is one of my husband's all-time favorite meals and is often requested by friends.
Provided by abraundmeier
Categories 100+ Everyday Cooking Recipes Vegetarian Main Dishes Pasta
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Place cauliflower into a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove cauliflower with a strainer, reserving the cooking water in the pot.
- Melt butter in a large skillet over medium-high heat. Add onion and cook until transparent, about 5 minutes. Add cauliflower florets and red pepper flakes; saute until browned, 7 to 10 minutes. Add heavy cream; cook until reduced by half, 10 to 15 minutes.
- Meanwhile, bring the cauliflower cooking water back to a boil. Add farfalle and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Add tomatoes to the cauliflower sauce; cook until heated through, about 1 minute. Add 1 cup Parmesan cheese to the cauliflower sauce; cook and stir until melted, about 1 minute more.
- Combine pasta and sauce; toss until well coated. Sprinkle with additional Parmesan cheese to serve.
Nutrition Facts : Calories 789.8 calories, Carbohydrate 51.1 g, Cholesterol 202.3 mg, Fat 60 g, Fiber 4.3 g, Protein 15.7 g, SaturatedFat 36.7 g, Sodium 380.3 mg, Sugar 5.4 g
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
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
PASTA WITH ROASTED CAULIFLOWER AND HAM
Make and share this Pasta With Roasted Cauliflower and Ham recipe from Food.com.
Provided by Boomette
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F Spread the cauliflower on a baking sheet, drizzle with the oil and toss; season with salt and pepper. Bake until browned, about 20 minutes.
- Meanwhile, in a small, heavy saucepan, melt the butter over medium-high heat. Cook, without stirring, until the butter is golden-brown, about 6 minutes. Stir in the sage and remove from the heat.
- In a large pot of boiling, salted water, cook the pasta until al dente. Reserve 1/2 cup of the cooking water, drain and return the pasta to the pot. Stir in the ham, cauliflower and reserved pasta cooking water. Stir in the sage butter and season with salt and pepper.
EASY CREAMY PASTA WITH VEGGIES
This makes a terrific side dish for chicken or pork chops, or a complete vegetarian meal. You can also add cubes of leftover ham, turkey or chicken to make a yummy one-dish meal.
Provided by Lennie
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Note: 1 1/2 cups of both fresh broccoli florets and fresh cauliflower florets, as well as 1 cup of sliced fresh carrots, can be substituted for the frozen veggies.
- Bring a large saucepan of salted water to boil and cook pasta according to package directions; add frozen veggies in with pasta during last five minutes of cooking.
- Drain pasta and veggies in colander.
- In the same pan, over low heat, whisk together soup, milk, parmesan, and mustard; add cream cheese and whisk frequently while cream cheese melts.
- Once mixture is smooth, add veggies and pasta into sauce.
- Heat until mixture is combined and warmed through, stirring frequently.
- Taste; add salt and pepper if desired; serve.
Nutrition Facts : Calories 150.6, Fat 11.6, SaturatedFat 6, Cholesterol 27.2, Sodium 554.2, Carbohydrate 5.8, Fiber 0.1, Sugar 0.9, Protein 6.2
CREAMY CAULIFLOWER ALFREDO
The key to a tasty fettuccine alfredo is a creamy sauce. By cooking and blending cauliflower to a smooth puree, you get the creamy mouthfeel of butter and cream without the high calories and fat.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- 1. Put the cauliflower, broth, and 1 cup water in a small pot; bring to a boil over medium-high heat. Adjust the heat to maintain a simmer and cook until the cauliflower is very soft, 25 to 30 minutes. Remove from the heat and cool 5 minutes. Carefully puree cauliflower and all the liquid in a blender until very smooth; set aside.
- 2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, 8 minutes. Drain well, reserving about 1 cup pasta cooking water.
- 3. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the cauliflower puree and evaporated milk and bring to a simmer. Cook until slightly thickened, 5 minutes and season with salt and pepper. Stir in the peas until heated through, 2 minutes. Toss in the cooked pasta, Parmesan cheese and about 1/2 cup of pasta water until the noodles are coated but the sauce is still loose. Remove from the heat and toss in the butter, chopped parsley and lemon zest. (If the sauce seems thick, adjust the consistency with the remaining pasta water). Serve immediately sprinkled with chopped parsley.
PASTA WITH CAULIFLOWER-PARMESAN BUTTER
A simple, vegetable-packed meal that will get dinner on the table quickly and make everyone in the family happy. Creamy butter is loaded with cauliflower and salty Parmesan cheese, then blended smooth, making it perfect for picky vegetable eaters.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings, plus additional cauliflower-Parmesan butter (about 8 tablespoons)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
- Meanwhile, pulse the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
- Melt 4 tablespoons of the cauliflower-Parmesan butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
- Tightly wrap the remaining cauliflower-Parmesan butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.
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- While water is starting to boil clean the cauliflower. Remove all extra thick stems. Trim and cut cauliflower into small bite-sized florets.
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- Cook pasta in a large pot of salted water until al-dente. Reserve 1 cup pasta water and drain remaining. Return cooked pasta to pot.
- While pasta cooks, heat oil in a large high-sided skillet over medium heat. Add cauliflower and shallots; cook until cauliflower is caramelized and fork-tender, stirring occasionally, about 10 to 12 minutes.Add butter and garlic; cook 1 minute, until garlic is aromatic. Stir in miso paste and half-and-half; reduce heat to medium-low. Continue cooking for 1 to 2 minutes, stirring often, until miso melds into half-and-half and mixture reduces. Add spinach and black pepper; toss continuously until spinach wilts.
- Add cooked pasta to cauliflower mixture, along with 1/2 cup reserved pasta water. Toss continuously for 1 minute, until sauce starts clinging to pasta. Continue tossing while adding remaining pasta water in 1/4-cup increments until desired consistency is achieved (cream sauces tighten up quickly as they cool, so it’s best to lean on the saucier side).Remove from heat and stir in lemon zest and parsley. Season to taste with salt.
- Divide pasta evenly into 6 bowls. Garnish with Parmesan cheese (or nutritional yeast) if desired.
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- Preheat oven to 400 degrees. Toss the cauliflower florets with 2 tablespoons of the olive oil along with a bit of salt. Roast the cauliflower the cauliflower for about 25 minutes. The cauliflower is ready when it is starting to get tender and can be easily pierced with a fork. When done, remove the cauliflower from oven and set aside to cool briefly.
- Make the creamy cauliflower sauce as the pasta cooks. Add the garlic to a food processor and pulse the blade to mince the garlic. Add the roasted cauliflower and 3/4 cup of the coconut cream, and purée. Add the kale and purée to incorporate the kale into the sauce.
- When the pasta is cooked to your liking, reserve 1/4 cup of the pasta cooking water, then drain the pasta. Toss the pasta immediately with the creamy cauliflower sauce along with the reserved pasta water and the remaining 1/4 cup of coconut cream. Plate the pasta, and pass the cheese at the table if you like. Enjoy!
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- Make the parmesan. In a food processor or the dry blade container of a high speed blender, combine the raw nuts, nutritional yeast, salt, and lemon zest. Pulse until you have a finely ground mixture that tastes lightly salty and cheesy. Set aside.
- Cook the pasta according to package directions. 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 pan and stir.
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- Cook bacon in a large saucepan over medium heat until crisp, 3 to 5 minutes. Remove the bacon to a paper towel-lined plate; discard the bacon fat. Bring 1 inch of water to boil in the same saucepan fitted with a steamer basket. Add cauliflower and garlic; cover and steam until very tender, 10 to 14 minutes.
- Meanwhile, bring another large saucepan of water to a boil. Cook spaghetti according to package directions. Drain well. Return the pasta to the pot.
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