Pasta With Cauliflower Bacon And Sage Food

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.

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.

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.

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.

SAGE CAULIFLOWER PASTA

Steps:

• Heat 2 tablespoons olive oil in a pan and saute the onions and garlic.
• Add the cauliflower and sage and cook to the desired doneness.
• Add the cooked pasta to the pan and toss.
• Add the vinegar and season liberally with salt and 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!