Rigatoni With Cauliflower Currants And Pine Nuts Food

RICE PILAF WITH PUMPKIN, CURRANTS AND PINE NUTS

Steps:

• Warm olive oil in a heavy-bottomed pot with a lid or Dutch oven over medium-high heat. Add pumpkin, season with salt, and cook, stirring, until pumpkin begins to brown, 5 to 8 minutes. Remove and set aside, leaving oil in pot.
• Add onion and cook, stirring, until quite brown, about 5 minutes. Add pine nuts and let them brown a bit. Add currants, pepper, allspice and cinnamon.
• Stir in the rice and cook for 2 minutes more, making sure rice is well coated with oil. Add broth or water and 1 1/2 teaspoons kosher salt and bring to a boil.
• Reduce heat to a bare simmer. Taste broth and adjust for salt - it should be quite well seasoned. Add reserved pumpkin, cover with a lid, and cook over very low heat until all liquid is absorbed, about 20 minutes. Turn off heat, and let rice steam with lid on for 10 to 15 minutes. Add butter and fluff rice gently with two wooden spoons.

ROASTED CAULIFLOWER STEAKS WITH GOLDEN RAISINS AND PINE NUTS

Steps:

• Preheat the oven to 425 degrees F.
• Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
• Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
• Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top.

ROASTED CAULIFLOWER AND PINE NUTS

Steps:

• Begin by toasting the pine nuts in a saute pan on medium heat. Once toasted remove to a bowl to stop the cooking and set aside. Put the cauliflower into a large bowl with a little olive oil and salt and pepper and toss. Spread on sheet pan in a single layer. Place under the broiler and cook until the tops of the cauliflower begin to brown. Take out of the broiler add the shallots stir to combine and return to the broiler until the cauliflower is golden brown and cooked through. Add the currants if using, the pine nuts, vinegar, and honey and stir to combine. Taste and adjust seasoning as necessary. Drizzle a little olive oil on top put into bowl and garnish with parsley and serve.

RIGATONI WITH CAULIFLOWER, CURRANTS, AND PINE NUTS

Steps:

• Position a rack in the center of the oven and heat the oven to 500°F. Bring a large pot of well-salted water to a boil. In a small bowl, cover the currants with hot tap water and set aside. On a heavy-duty rimmed baking sheet, toss the cauliflower with 3 Tbs. of the oil, season generously with salt and pepper, and spread in a single layer. Roast, tossing halfway through cooking, until just tender and lightly browned, 13 to 15 minutes.
• Melt the butter in a 12-inch skillet over medium heat. Add the panko and cook, stirring, until deeply golden, about 3 minutes. Season with salt and transfer to a small dish; wipe the skillet clean.
• Heat the remaining 2 Tbs. oil in the skillet over medium heat. Add the garlic and cook, stirring, until golden, about 1 minute. Stir in the anchovies and pepper flakes, then add the cauliflower and toss well. Keep warm.
• Boil the pasta for 1 minute less than package directions for al dente. Reserve 1/2 cup of the pasta cooking water, drain the pasta, and return it to the pot.
• Drain the currants, and add to the pasta with the cauliflower mixture, cheese, and the reserved water. Stir to combine; cover and cook over low heat to let the flavors meld, 1 to 2 minutes. Season to taste with salt and pepper and top with the panko, parsley, and pine nuts.

RIGATONI WITH CAULIFLOWER, SAFFRON, AND RAISINS

Steps:

• Cover raisins with warm water in a bowl. Cook garlic and oil in a skillet over medium-low heat until garlic begins to brown, 2 to 4 minutes. Add pepper flakes, anchovies, capers, saffron, and stock. Stir, cook until combined, 2 to 3 minutes. Stir in cauliflower and raisins; season with salt and black pepper. Cook, covered, 10 to 12 minutes, until cauliflower is tender. Uncover; let liquid reduce slightly over high heat, 1 to 2 minutes.
• Meanwhile, cook rigatoni in salted boiling water until just tender. Drain; toss into warm cauliflower mixture. Just before serving, tear basil leaves, and toss into pasta along with pine nuts.