SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente--tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
- Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
- Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.
RIGATONI WITH CAULIFLOWER PUTTANESCA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cauliflower, season with salt and cook, without stirring, until it starts browning around the edges, 5 to 8 minutes. Stir once or twice and cook until well browned and softened, 5 to 7 more minutes. Push some of the cauliflower to one side of the pot, add the garlic, red pepper flakes and anchovies and cook until the garlic is lightly browned, about 30 seconds. Stir in the tomatoes with their juices and season with 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, 1 to 2 minutes. Stir in the capers and olives.
- Add the pasta and 1/2 cup of the reserved cooking water to the sauce; cook, stirring, about 1 minute, adding more cooking water as needed to loosen. Season with salt and stir in the parsley. Drizzle each serving with olive oil and top with parmesan.
Nutrition Facts : Calories 580, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 3 milligrams, Sodium 578 milligrams, Carbohydrate 75 grams, Fiber 7 grams, Protein 16 grams, Sugar 10 grams
RIGATONI AND CAULIFLOWER AL FORNO
Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is browned in olive oil, which further enhances the flavor. If you want a terrific side vegetable, just serve the sautéed cauliflower and skip the rigatoni. But combining the cauliflower with large-format pasta, pecorino cheese and bread crumbs, then baking it until crisply golden, makes for a splendid meal.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.
- Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
- Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It's fine if some pieces don't brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
- Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)
- Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 17 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 575 milligrams, Sugar 4 grams
WHOLE WHEAT RIGATONI AND CAULIFLOWER, WILTED ARUGULA, FETA & OLIVES
This convenient recipe makes getting two meals on the table a snap.
Provided by USA WEEKEND columnist Pam Anderson
Categories Greek Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Bring a generous 2 quarts of water and salt to a boil in a large soup kettle; add pasta and cook, partially covered, for 4 minutes. Add cauliflower and cook, partially covered, until pasta and cauliflower are tender, about 6 minutes longer. Reserve 1 cup of cooking liquid, drain pasta and return top pot.
- Meanwhile, heat oil in a 10-inch skillet. Add peppers, and saute until tender, about 4 minutes. Add garlic; continue to saute until golden and fragrant, about 1 minute longer. Add tomatoes, seasoning and olives; simmer sauce about 5 minutes. Add sauce to pasta, along with reserved cooking liquid, arugula and 1/2 cup feta. Toss, seasoning to taste with pepper. Serve with additional feta.
- For lunch, pack pasta and extra feta in leakproof containers. Warm pasta in microwave and top with feta.
Nutrition Facts : Calories 404 calories, Carbohydrate 60.9 g, Cholesterol 16.7 mg, Fat 13.6 g, Fiber 8.7 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 1550.4 mg, Sugar 5 g
WHOLE WHEAT SPAGHETTI WITH CAULIFLOWER AND GREEN OLIVES
This simple and slightly spicy vegetarian supper holds its own as the star or a side. Toothsome and flavorful whole wheat spaghetti give great texture to a rich mix of cauliflower and red peppers, topped with toasty almond slivers and a bright parsley-olive blend. Serve with additional Pecorino Romano on the side.
Provided by Drave Bave
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread almonds and sesame seeds on a baking sheet.
- Bake almonds and sesame seeds in the preheated oven until lightly toasted, about 10 minutes.
- Meanwhile, pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.
- Heat olive oil in a heavy 12-inch skillet over medium heat until hot but not smoking. Add cauliflower and salt; cook, stirring occasionally, for 4 minutes. Add bell pepper; cook until cauliflower is golden brown, about 8 minutes more. Add garlic and red pepper flakes and cook for 1 minute, stirring occasionally. Remove skillet from the heat.
- Bring 6 to 8 quarts of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup cooking water. Return to the pot.
- Stir 1/4 cup pasta cooking water into the cauliflower mixture. Boil for 1 minute to deglaze the bottom of the skillet. Add olive mixture; cook and stir until heated through, about 2 minutes.
- Pour cauliflower mixture over the spaghetti and toss well. Add Pecorino Romano and toss again. Moisten spaghetti with more cooking water if it appears dry. Sprinkle with toasted almonds and sesame seeds and serve immediately.
Nutrition Facts : Calories 855.3 calories, Carbohydrate 85.2 g, Cholesterol 15.5 mg, Fat 49.6 g, Fiber 20.3 g, Protein 27.9 g, SaturatedFat 8.1 g, Sodium 1393.7 mg, Sugar 11 g
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