Ruffle Edged Pasta With Cauliflower And Parsley Sauce Food

RUFFLE-EDGED PASTA WITH CAULIFLOWER AND PARSLEY SAUCE

Steps:

• In a blender purée the parsley with the oil. In a large steamer set over boiling water steam the cauliflower, covered, for 5 minutes, or until it is just tender. While the cauliflower is steaming, in a kettle of boiling salted water boil the pasta until it is al dente and drain it well. In a large bowl toss the pasta with the parsley sauce, the cauliflower, the olives, and salt and pepper to taste.

ROASTED CAULIFLOWER WITH PASTA AND LEMON ZEST

Steps:

• Preheat oven to 450 degrees. Toss together cauliflower, onion, capers, and 2 tablespoons oil. Season with salt and pepper.Spread vegetables in a single layer on a rimmed baking sheet.
• Roast, stirring halfway through, until cauliflower is tender and browned, about 40 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Addpasta, and cook until al dente, according to package instructions. Drain.
• Toss hot pasta with remaining 2 tablespoons oil, the parsley,and lemon zest. Add cauliflower mixture, and season with salt and pepper. Gently toss to combine.

CAULIFLOWER IN RED SAUCE OVER PASTA

Steps:

• Bring a large pot of salted water to a boil and cook according to package directions, make sure that your pasta is a little undercooked as you will finish it with the 'sauce'
• While the pasta is cooking, trim medium sized florets from large head of cauliflower.
• Sautee onion, garlic and dried basil in olive oil till translucent and soft.
• add cauliflower florets and continue sauteeing another 2-3 minutes.
• Add crushed tomato, cover and simmer until cauliflower is tender.
• Drain pasta, return to large pot, pour tomato/cauliflower mixture over the pasta and return to heat. Allow the pasta to soak up some of the sauce while it finishes cooking.
• Remove from heat, stir in 1/4 grated parmesean or locatelli and fresh basil.
• serve with additional gated cheese if desired.

PASTA WITH ROASTED CAULIFLOWER, PARSLEY, AND BREADCRUMBS

Steps:

• Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
• Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
• Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.

PASTA WITH CAULIFLOWER, SPICY TOMATO SAUCE AND CAPERS

Steps:

• Bring a large pot of water to a boil while you core the cauliflower and break it into florets. Add a generous amount of salt to the water and blanch the cauliflower for 5 minutes, or until tender. Use a skimmer or strainer to scoop the cauliflower from the water and transfer to a bowl of cold water. Drain and chop the florets into small pieces. Keep the water at a simmer.
• Heat the oil over medium heat in a wide, heavy skillet and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the puréed tomatoes, a pinch of sugar, and salt to taste. Add the capers and cauliflower and simmer 10 to 15 minutes, until the tomatoes have cooked down and smell fragrant. Taste and adjust seasonings.
• Bring the water in the pot back to a boil and add the perciatelli. Cook al dente, usually about 7 or 8 minutes. Add about 1/2 cup of the pasta water to the pan with the cauliflower and stir. Drain the pasta and add to the pan, along with the parsley and the pecorino. Stir together and serve.

CAULIFLOWER WITH PARSLEY-BUTTER SAUCE

Steps:

• Break the cauliflower into large florets. Put them in a kettle and add cold water to cover and salt to taste. Add the milk and simmer for 12 to 15 minutes or until tender. Do not overcook. Drain well.
• Melt the butter in a skillet. Add the lemon juice and the florets. Add the parsley and pepper to taste. Cook, tossing, 1 minute. Serve at once.