Mark Bittmans Pasta With Cauliflower Food

PASTA WITH CAULIFLOWER

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.

WHOLE ROASTED CAULIFLOWER WITH ROMESCO

Steps:

• Fill a large pot 2/3 of the way with water, and set to boil; turn on the broiler, and put the rack about 4 inches from the heat source. Put the peppers on a foil-lined baking sheet, and broil, turning as each side browns, until they have darkened and collapsed, 15 to 20 minutes. Wrap the peppers in the same foil that lined the pan; when they are cool enough to handle, remove the skins, seeds and stems (this is easiest under running water). Set aside.
• Move oven rack to the lowest setting. Heat the oven to 450. Remove the leaves from the cauliflower. When the water boils, salt it generously. Submerge the head of cauliflower in the water, reduce the heat to a simmer and cook until you can easily insert a knife into the center, 15 minutes or more. Don't overcook.
• Using two spoons or a shallow strainer, transfer the cauliflower to a rimmed baking sheet, and pat dry with paper towels. Drizzle all over with olive oil, sprinkle with salt and roast until it's nicely browned all over, 40 to 50 minutes.
• Meanwhile, combine the roasted red peppers, almonds, garlic, vinegar and a sprinkle of salt and pepper in a food processor. Turn the machine on and stream in 1/4 cup olive oil; purée into a thick paste. Taste, and adjust the seasoning.
• When the cauliflower is browned, transfer it to a serving platter. Cut it into slices or wedges, and serve the romesco on the side for dipping.

MANCHURIAN CAULIFLOWER

Steps:

• Put at least 2 inches of oil into a deep-sided, heavy-bottomed pot and bring to 350 degrees on a candy thermometer. (In a bind, put a pinch of flour into the pot; at 350 it will sizzle but won't burn.)
• In a bowl large enough to accommodate the cauliflower, whisk together the eggs and cornstarch. Season with a large pinch of salt and pepper and add the cauliflower. Toss to coat the florets evenly.
• Fry the cauliflower in batches, so as not to crowd the pan, making sure that the oil is hot each time you add fresh florets. Cook until the cauliflower begins to mottle, about 4 minutes, then transfer to paper towels to drain.
• Now take a tablespoon of the hot oil from the frying pot and place it in a large pan over medium heat, swirling to coat the pan. Add the garlic and fry until fragrant, then add the ketchup, stirring occasionally, until it begins to bubble and caramelize around the edges. Add cayenne pinch by pinch to taste and then the cauliflower. Toss until hot and coated. Serve with white rice and steamed greens, if desired.

STIR-FRIED CHICKEN WITH BROCCOLI OR CAULIFLOWER

Steps:

• Add the rice to a small saucepan and rinse until the water is no longer cloudy. Add enough water to cover the rice by 1 inch and add a pinch of salt. Bring to a boil over high heat, then simmer until "craters" form in the rice, about 10 minutes. Lower the heat all the way and cover until ready to serve.
• Bring a large pot of water to a boil, salt it and cook the broccoli until it just loses its rawness, 8 to 10 minutes. Drain, then run under cold water to stop the cooking. Chop into bite-size pieces.
• Put a large skillet over high heat. Add 2 tablespoons oil, swirl it around and immediately add the onions, ginger and garlic and cook until the onion begins to brown and the garlic is fragrant, about 5 minutes. Remove the onion mixture to a plate. Add 1 tablespoon oil to the pan, then add the broccoli in an even layer and cook until it begins to brown, tossing occasionally, 3 to 5 minutes. Remove the broccoli to the plate with the onion mixture.
• Add the remaining 1 tablespoon oil to the pan, then add the chicken. Raise the heat to high, stir the chicken once, and let it sit for 1 minute before stirring again. Continue cooking, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
• Return the vegetables to the pan and toss once or twice. Add the soy sauce and scallions and toss again. Sprinkle with salt and pepper, then add the stock and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you've scraped up all the bits of chicken, about 30 seconds. Garnish with more scallions and serve over the rice.

MARK BITTMAN'S PASTA WITH GARLIC, TOMATOES AND ANCHOVIES

Steps:

• Bring a large pot of water to a boil and salt it for the pasta -- you should be able to make the entire recipe as the pasta cooks.
• Put olive oil in a medium skillet over medium heat; a minute later, add garlic and chilies, if using -- cook garlic so it bubbles gently.
• When it is lightly browned all over, add anchovies and cook, stirring occasionally, for about a minute, until anchovies begin to fall apart, then add tomatoes.
• Adjust heat so tomatoes bubble nicely, and cook until mixture becomes saucy, about 5 minutes.
• Taste and add salt and pepper as necessary (taste first because the anchovies can contribute plenty of salt).
• Meanwhile, cook pasta until tender but not mushy. When it is done, drain it, reserving a little cooking water to thin sauce if necessary. Serve pasta with sauce and parsley.

CHEESY CHICKEN (OR TURKEY) PASTA WITH CAULIFLOWER

Steps:

• Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse, and return to the pot.
• Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt, and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes.
• Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).

BAKED MACARONI AND CHEESE (BY MARK BITTMAN)

Steps:

• Preheat the oven to 400°F Bring a large pot of water to a boil and salt it.
• Cook the milk with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand.
• Cook the pasta to the point where it is almost done but you would still think it needed another minute or two to become tender. Drain it, rinse it quickly to stop the cooking, and put it in a large bowl.
• In a small saucepan over medium-low heat, melt 3 tablespoons of the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns, about 5 minutes. Remove the bay leaves from the milk and add about 1/4 cup of the milk to the hot flour mixture, stirring with a wire whisk all the while. As soon as the mixture becomes smooth, add a little more milk and continue to do so until all the milk is used up and the mixture is thick and smooth. Add the cheddar and stir.
• Pour the sauce over the noodles, toss in the Parmesan, and sprinkle with salt and pepper. Use the remaining 1 tablespoon butter to grease a 9 x 13-inch or similar-size baking pan and turn the pasta mixture into it. Top liberally with bread crumbs and bake until bubbling and the crumbs turn brown, about 15 minutes. Serve piping hot.
• Simpler Macaroni and Cheese.
• Here the ingredients are just layered and cooked together: Proceed with Steps 1-3 as directed. Butter the baking pan with an extra 1 or 2 tablespoons butter. Layer one-third of the pasta, sprinkle with half of the flour, fleck with half of the butter, cover with about 1/2 cup of the cheddar, pour half of the heated milk over the top, and sprinkle with salt and pepper. Repeat the layers, using the remaining flour, butter, and milk, and top with the remaining pasta, cheese, and bread crumbs. Bake until bubbling and browned on top, about 30 minutes.
• Rich Macaroni and Cheese.
• Super-creamy and decadent; make this even more special with some sautéed wild mushrooms: Reduce the milk to 3/4 cup. Omit the bay leaves, the first 3 tablespoons butter, and all of the flour. Substitute mascarpone cheese for the grated cheese. Add about a cup or so sautéed wild mushrooms, if you like, and 1 tablespoon chopped fresh sage leaves (or 11/2 teaspoons dried sage). Cook the pasta as directed. Mix together the milk, mascarpone, and Parmesan in a large bowl. Add the cooked pasta and the sage, sprinkle with salt and pepper, and combine. Proceed with Step 5.
• Nutty Macaroni and Blue Cheese.
• Substitute 1 cup blue cheese for the Parmesan and reduce the cheddar by 1/2 cup; use a mild or medium cheddar. Add 3/4 cup roughly chopped walnuts. Fold the blue cheese and walnuts into the pasta mixture in Step 5 (melting the blue cheese in the sauce will make it gray and not so attractive).
• Macaroni and Goat Cheese with Roasted Red Peppers.
• Nice and tangy from the goat cheese, while rich and sweet from the roasted peppers: Add 2 roasted red peppers, peeled and chopped, and 1/2 cup each chopped fresh basil leaves and toasted pine nuts. Substitute 1 cup soft goat cheese for the Parmesan, and reduce the grated cheese by 1/2 cup. Omit the bay leaves. Proceed with the recipe, stirring in the peppers, basil, and pine nuts with the pasta in Step 5.
• Macaroni and Chile Cheese.
• For a spicy dish, use a hotter chile or add a tablespoon chopped chipotle chile with adobo sauce: Use grated Jack or cheddar for all 2 cups of the cheese. Add 2 medium poblano or other mild green fresh chiles, roasted, cleaned, and chopped, 1/4 cup or so chopped fresh cilantro leaves, and 1 medium tomato, sliced. Proceed with the recipe, stirring in the chiles and cilantro with the pasta in Step 5, then top with the tomato slices and bread crumbs.

MARK BITTMAN'S PASTA WITH CAULIFLOWER

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 the cauliflower in it 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, saute 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 and bread crumbs to skillet, and turn heat to medium. Cook, stirring occasionally. When pasta is just about done -- it should be two or three 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, serve.