Pasta With Cauliflower Parmesan Butter Food

GARLIC BUTTER CAULIFLOWER PASTA WITH PANGRITATA

Steps:

• Dice the bread into small pieces - you want (at least!) 1/2 cup. Spray generously with oil.
• Heat a large skillet over medium high heat. Add the bread crumbs and saute for about 2 minutes until golden brown. Remove from the skillet into a bowl and sprinkle with salt.
• Return the skillet to the stove. Melt the butter then add the oil. When hot, add the smashed garlic cloves and cook for 1 minute until fragrant.
• Add the cauliflower. Cook, stirring occasionally, for around 3 minutes, then add the red onion and sprinkle with salt and pepper. Continue cooking for another 5 minutes, until the cauliflower is beautiful golden brown but still a bit firm.
• Remove the smashed garlic cloves.
• Meanwhile, cook the pasta in salted boiling water - 1 minute less than the recommended cooking time on the packet!
• RESERVE 1/2 cup of the pasta cooking water. Then drain the pasta or use tongs to transfer it directly to the skillet.
• Pour the reserved pasta cooking water into the skillet along with the red chili flakes, a good pinch of salt and pepper. Gently toss the pasta for 1 to 2 minutes, until the water evaporates - you will be left with a luscious coating of sauce on each strand of pasta (this is called emulsification) and the cauliflower will finish cooking.
• Remove from the stove. Grate over zest of 1/2 the lemon and drizzle over about 2 tbsp of lemon juice. Toss quickly.
• Serve, sprinkled with Pangrattato with freshly grated parmesan and parsley, if using.

PASTA WITH ROASTED CAULIFLOWER AND PARMESAN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss cauliflower with garlic cloves, olive oil, salt, and pepper in a large bowl. Spread out in an even layer on a baking sheet.
• Roast in the preheated oven, tossing at least twice, until cauliflower is tender, about 30 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Mix Parmesan cheese, bread crumbs, and cayenne pepper together in a bowl; set aside.
• Drain pasta, reserving 1/2 cup cooking water. Transfer pasta to a serving bowl and add cauliflower and butter. Stir in cooking water, a little at a time, until desired creaminess is reached. Add lemon juice and bread crumb mixture, toss, and serve.

CAULIFLOWER PARMESAN

Steps:

• For the tomato sauce: Heat the olive oil in a large skillet or saucepan over medium-high heat until hot. Add the onion and cook until softened, translucent and slightly brown on the sides, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds more. Pour in the tomatoes. Bring to a simmer and cook, stirring occasionally, until the flavors combine and the liquid begins to reduce slightly, 10 to 15 minutes. Season with salt and pepper. Keep warm over low heat until ready to use.
• For the cauliflower: Meanwhile, trim the base of the core from the cauliflower, then cut the head into 1-inch-thick slices (steaks). Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of the cauliflower.
• Whisk together the flour, garlic powder, 1 teaspoon salt and 2 teaspoons black pepper in a shallow bowl. Whisk together the milk and eggs in a second shallow bowl. Whisk together the breadcrumbs and Parmesan in a third shallow bowl. One at a time, dredge the cauliflower steaks and 1-inch pieces first in the flour mixture, then in the egg mixture and then into the breadcrumb mixture, pressing firmly to coat. Transfer the breaded cauliflower to a rack on a rimmed baking sheet.
• Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a deep cast-iron skillet or Dutch oven over high heat until a deep-frying thermometer registers 350 degrees F. Fry the cauliflower steaks one at a time with some of the smaller pieces, flipping after about 1 minute and then flipping a few more times until all sides are equally cooked, until dark golden brown, about 5 minutes (return the oil to 350 degrees F between each batch). Transfer the finished cauliflower to the rack on the baking sheet and immediately sprinkle lightly with salt.
• Preheat the broiler.
• Add the cauliflower to a 9-by-13-inch baking dish in a single layer or slightly overlapping. Pour the tomato sauce over the top and sprinkle with the mozzarella. Broil until the cheese is golden brown and bubbling, 3 to 5 minutes. Garnish with torn basil leaves. Serve hot.

ROASTED CAULIFLOWER WITH PARMESAN AND PANCETTA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.
• In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside.
• In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs.
• Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.

SICILIAN CAULIFLOWER PASTA

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta. Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it's fine if some small florets remain whole). Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower, raisins, garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned, about 4 minutes. Remove the skillet from the heat and stir in the pasta, parsley, dill, lemon juice, cheese and 1/2 cup of the reserved cooking water. Add more cooking water to loosen, if needed. Season with salt. Serve with more grated cheese.

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.

LINGUINE WITH CAULIFLOWER AND BROWN BUTTER

Steps:

• Place croutons in a plastic bag, and crush to coarse crumbs with a rolling pin. (If using bread, grind in a food processor, and toast in a dry skillet until golden, 2 to 3 minutes, shaking skillet frequently to toast evenly.)
• In a large skillet, melt 1 1/2 tablespoons butter over medium-low heat. Add cauliflower florets and 1/4 teaspoon salt; saute, 15 minutes. Add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 3 to 4 minutes.
• In a large pot of boiling salted water, cook linguine until al dente, about 10 minutes. Drain pasta, reserving 1/2 cup pasta water.
• In pasta pot, melt remaining 5 tablespoons butter over medium heat. Stir in sage and shallot; cook until butter is golden brown, 3 minutes. Add pasta, cauliflower, parsley, and Parmesan; season with salt and pepper. Toss to combine. Add reserved cooking water if pasta seems dry. To serve, sprinkle with breadcrumbs and more Parmesan.

CAULIFLOWER-AND-PARMESAN PASTA BAKE

Steps:

• Heat oven to 375°F.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir bacon in large skillet over medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Reserve 1 Tbsp. drippings for later use; return remaining reserved drippings to skillet.
• Add cauliflower to skillet; cook, stirring frequently, 4 to 5 min. or until crisp-tender. Add garlic, flour and pepper; cool and stir 1 min. Stir in milk; cook, stirring frequently, 8 to 10 min. or until thickened. Add 1 cup cheese; cook and stir 1 to 2 min. or until melted. Remove from heat.
• Drain pasta. Add to cauliflower mixture along with the bacon; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Combine bread crumbs with reserved bacon drippings and remaining cheese; spoon over pasta mixture.
• Bake 10 min. or until cauliflower mixture is heated through and bread crumb topping is golden brown.

CREAMY PASTA WITH CAULIFLOWER

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.