CAVATELLI WITH CAULIFLOWER AND CHICKPEAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a medium saucepan of salted water to a boil. Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven or wide pot over medium-high heat. Add the cauliflower in a single layer and cook, without stirring, until browned, about 5 minutes. Stir well, season with salt and cook, stirring occasionally, until browned all over and tender, 7 to 10 minutes. Push to one side of the pot and add the remaining 1 tablespoon olive oil and the chickpeas. Cook the chickpeas, stirring, until toasted, about 5 minutes. Stir in the garlic, red pepper flakes and a pinch of salt.
- Meanwhile, add the cavatelli to the boiling water and cook as the label directs. Reserve 1 cup cooking water and then drain. Add the pasta, butter and 1/2 cup cooking water to the Dutch oven and cook, stirring, until the pasta and cauliflower are well combined. Add the baby greens in two batches, stirring, and cook until just wilted, 30 seconds to 1 minute. Remove from the heat.
- Stir 2 tablespoons cheese into the pasta, adding more cooking water if the pasta is too dry; season with salt. Divide among bowls and top with the remaining 2 tablespoons cheese.
Nutrition Facts : Calories 420, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 19 milligrams, Sodium 629 milligrams, Carbohydrate 52 grams, Fiber 9 grams, Sugar 6 grams, Protein 15 grams
CAVATELLI WITH ROMAN CAULIFLOWER
Roman cauliflower (also known as Romanesco) grows as a peculiar spiky, conical head, and instead of florets as in regular cauliflower, it projects cones with tiny cones upon cones-a kind of fractal of nature's making. It comes in various hues of white, purple, and green and has a nutty, more intense flavor compared with regular cauliflower. Unfortunately it's not always easy to find in many stores in the US, though sources like farmers' markets often carry it, as do Italian specialty shops. You can substitute standard cauliflower for this if you can't find the Roman variety. It breaks into florets and cooks the same way.
Provided by Angelo Acquista
Yield 6 servings
Number Of Ingredients 8
Steps:
- Add 1 tablespoon of the salt and the cauliflower to a large pot of water and bring to a boil over high heat.
- Cook for 3 minutes, then remove the cauliflower from the water. Retain the water.
- Put half of the cauliflower into a blender along with 1 cup of the cooking water and 2 tablespoons of the oil. Blend until it turns into a puree. This will be the sauce for your pasta. You may need to add more of the cooking water to reach the desired consistency (as loose as tomato puree).
- Heat the remaining 4 tablespoons of oil in a pan over medium heat. Add the shallots, red pepper flakes, and anchovies. Saute for 1 minute.
- Increase the heat to high and add the reserved cauliflower florets. Saute for 2 minutes while stirring.
- Add the puree to the pan and saute for 30 to 40 seconds while stirring.
- To the pot with the reserved cauliflower cooking water, add the remaining 1 tablespoon of salt, return the water to a boil over high heat, and add the cavatelli. Cook according to the package instructions until al dente, 5 to 8 minutes.
- Reserve 1 cup of the pasta cooking water. Drain the pasta, stir it into the pan with the sauce, and cook everything together for 30 seconds. Add a couple more tablespoons of the pasta cooking water for a looser consistency, if desired.
- Remove the pan from the heat and stir in the cheese.
- Drizzle each serving with olive oil and serve with extra grated cheese for sprinkling.
FRESH CAVATELLI/CAULIFLOWER/ALMONDS & TOASTED BREAD CRUMBS
Casareccie Vruocchele e Vredocchie - This dish couldn't be bad if it tried to be! All the ingredients = fabulous! This is from Lidia Bastianich's new cookbook "Lidia Cooks from the Heart of Italy" and we made this last night and it was awesome! Comfort food, oh yes! :)
Provided by Manami
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.
- Grate the bread chunk on the coarse holes of a box grater into a mixing bowl; you should have about 2 cups of fluffy crumbs.
- Pour 5 tablespoons of the olive oil into the skillet, set it over medium-high heat, and scatter in the sliced garlic and peperoncino & let them sizzle for a minute or so, then dump in the bread crumbs, and stir to moisten them with the oil.
- Toast the crumbs for about 5 minutes, tossing them and shaking the pan almost continuously, until they're golden and crisp; adjust the heat so neither the bread crumbs nor the garlic gets too dark.
- Turn off the heat, and pour the toasted crumbs and garlic into the serving bowl.
- Meanwhile, start cooking the cauliflower and cavatelli.
- With the cooking water at a rolling boil, drop in the cauliflower florets, and cook them for about 3 minutes, until barely tender.
- Drop in the cavatelli, stir, and return the water quickly to a boil.
- Cook another 4 to 5 minutes, until the cauliflower is fully tender and the pasta is al dente.
- Quickly drain them (you can empty the pot into a colander) and spill the pasta and florets on top of the bread crumbs in the bowl.
- Sprinkle the almonds, parsley, and salt,over the bowl and toss everything together well, until the crumbs and almonds are evenly distributed and coat the pasta and cauliflower florets.
- Drizzle the remaining 2 tablespoons olive oil all over, and toss again.
- Serve immediately, right from the bowl.
Nutrition Facts : Calories 692.4, Fat 21, SaturatedFat 2.9, Sodium 349.2, Carbohydrate 105.7, Fiber 7.1, Sugar 4.2, Protein 20.1
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