Penne With Cauliflower And Capers Food

PENNE WITH ROASTED CAULIFLOWER

Steps:

• Trim the cauliflower and break into florets.
• In a large bowl, toss the cauliflower with 1 tablespoons olive oil and 1/2 teaspoons salt.
• Arrange in a single layer on a baking sheet.
• Roast the cauliflower in a preheated 400 degree F oven for 25 to 30 minutes, or until cooked through and lightly browned.
• Stir occasionally.
• Meanwhile, bring a large pot of water to boil.
• Add the pasta and cook until tender but firm.
• Drain well.
• In a small bowl, whisk together the vinegar, garlic, salt and pepper.
• Whisk in the remaining 1 tablespoons olive oil.
• Toss the dressing with the cauliflower, peppers, olives, basil and pasta.
• Taste and adjust seasonings if necessary.
• Serve at room temperature.

CAULIFLOWER WITH CAPERS AND LEMON

Steps:

• Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
• Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
• Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.

BRAISED CAULIFLOWER WITH CAPERS & TOASTED BREAD CRUMBS

Steps:

• Toasting the bread crumbs: Heat the oven to 325 degrees. Spread the bread crumbs in a single layer on a baking sheet. Bake, stirring once or twice with a pancake turner, until the crumbs are the color of pale toast and lightly crunchy, about 15 minutes. Set aside to cool.
• Trimming the cauliflower: Cut the cauliflower into florets, discarding the thick core. Cut into individual florets that are about 1 1/2 inches long and just about as wide. You want them small, but not trimmed so much that they are falling apart.
• Browning the cauliflower: Heat the butter and oil in a large skillet (12-inch) over medium-high heat. When hot, add the florets and saute, turning frequently, until they are speckled allover with nice bits of brown, about 8 minutes total. Add the capers, stir to dis- tribute, and cook for another minute.
• The braise: Pour in the stock or water, season with salt and pepper (go easy on the salt because of the capers), cover tightly, and reduce the heat to low. Simmer gently until the cauliflower is tender enough to be easily pierced with the tip of a knife, 15 to 20 minutes. If the liquid threatens to dry up at any point, add a splash of water.
• The finish: When the cauliflower is tender, remove the lid and boil away any remain- ing liquid, shaking the pan so the cauliflower doesn't stick. Add a squeeze of lemon, and taste for salt and pepper. Stir in the bread crumbs and serve immediately.
• Variation: Penne with Braised Cauliflower & Capers.
• Turn this cauliflower into a meal by boiling up 3/4 pound of short tube-shaped pasta, such as penne, fusilli, or gemelli. When the pasta is al dente, drain it, reserving about 1 cup of the cooking water. In Step 14, don't boil away any remaining liquid. Add the pasta to the cauliflower before adding the bread crumbs, and add enough reserved pasta cooking water to moisten the dish. Drizzle with a bit of extra-virgin olive oil, stir in the bread crumbs, and taste for salt and pepper. A small handful of chopped flat-leaf parsley and some freshly grated Parmigiano-Reggiano cheese are good finishing touches.