Cauliflower Bacon Pasta Recipes

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PASTA WITH CAULIFLOWER, BACON AND SAGE



Pasta With Cauliflower, Bacon and Sage image

A comforting dinner for a cold night, this hearty pasta has all the makings of a crowd-pleaser like fried sage leaves, crispy bacon and nutty roasted cauliflower. This recipe demonstrates the magic of starchy pasta water: Swirled with lemon juice and Parmesan, it creates a luxurious sauce without the addition of cream or butter. Add more pasta water than you think you need, so the pasta stays moist as it absorbs the sauce.

Provided by Lidey Heuck

Categories     dinner, pastas, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

1 medium head cauliflower (2 to 2 1/2 pounds), cored and cut into 3/4-inch florets
2 to 3 tablespoons olive oil, plus more as needed
Kosher salt and black pepper
1/2 pound thick-cut bacon, diced
1 packed cup fresh sage leaves
1 pound short pasta, such as gemelli, casarecce or penne
Zest and juice of one 1 lemon, separated
1/2 cup grated Parmesan cheese, plus more for serving

Steps:

  • Heat the oven to 425 degrees. Place the cauliflower on a sheet pan. Drizzle with 2 to 3 tablespoons olive oil, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper, and toss to coat. Roast, tossing occasionally, until tender and browned all over, 20 to 25 minutes. While the cauliflower roasts, bring a large pot of water to a boil.
  • Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Add the sage leaves to pan and fry until they begin to brown, 1 to 2 minutes. Using a slotted spoon, transfer the sage leaves to the plate with the bacon. Drain all but 3 tablespoons of fat from the skillet (or add additional olive oil, if needed) and remove from heat.
  • Add 1 tablespoon salt to the boiling water and cook the pasta until just al dente, reserving 1 1/2 cups of the pasta water. Drain the pasta and add to the reserved skillet; heat over low. Pour or squeeze the lemon juice over the pasta, along with 1 cup pasta water and the 1/2 cup grated Parmesan. Toss until the sauce comes together.
  • Stir in the cauliflower, bacon and sage, adding a splash more pasta water if the pasta seems dry. Season with salt and pepper. Sprinkle with lemon zest, and serve with extra Parmesan on the side.

PASTA WITH BACON AND CAULIFLOWER



Pasta With Bacon and Cauliflower image

Five-ingredient recipe for Pasta with Bacon and Cauliflower.

Provided by Kate Merker

Time 30m

Number Of Ingredients 6

12 ounces spaghetti (3/4 box)
6 slices bacon
0.33 cup fresh sage leaves
1 small head cauliflower (about 1 1/2 pounds), cut into small florets
kosher salt and black pepper
0.75 cup grated pecorino (3 ounces)

Steps:

  • Cook the pasta according to the package directions. Drain, reserving ¾ cup of the cooking water, and return the pasta to the pot.
  • Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate and crumble.
  • Add the sage to the drippings in the skillet and cook over medium heat, turning once, until crisp, 1 to 2 minutes. Transfer to the plate with the bacon.
  • Add the cauliflower, ¼ cup water, and ¼ teaspoon each salt and pepper to the drippings in the skillet and cook, covered, for 2 minutes.
  • Uncover and cook, tossing frequently, until golden and tender, 3 to 4 minutes more.
  • Add the reserved pasta water and ½ cup pecorino to the pasta; toss until creamy. Add the cauliflower, sage, and bacon and toss. Sprinkle with remaining pecorino.

Nutrition Facts : Calories 489 kcal, Carbohydrate 68 g, Cholesterol 26 mg, Protein 26 g, SaturatedFat 5 g, Sodium 737 mg, Sugar 3 g, Fat 12 g, UnsaturatedFat 0 g

CAULIFLOWER & BACON PASTA



Cauliflower & bacon pasta image

Cauliflower and macaroni cheese in one pasta bake? This family-friendly gratin is comforting and filling

Provided by Good Food team

Categories     Dinner

Time 50m

Number Of Ingredients 10

200g streaky bacon
300g dried pasta
1 cauliflower , cut into large florets
25g butter
25g plain flour
300ml milk
1 tsp Dijon mustard
140g cheddar , grated
1 soft wholemeal roll , whizzed to breadcrumbs
salad , to serve, (optional)

Steps:

  • Heat the grill to high and bring a large pan of salted water to the boil. Grill the bacon slices for 5 mins or until crispy, then drain on kitchen paper and cut into small pieces.
  • Cook the pasta following pack instructions. Add the cauliflower to the pasta pan for the final 8 mins, so that it is just tender, then drain, reserving 2 tbsp of the cooking water.
  • Melt the butter in a small pan over a low heat, then stir in the flour and cook for a couple of mins. Gradually stir in the milk, mixing well between each addition. Bring to a simmer, then cook for a few mins until thickened. Season, add the mustard and half the grated cheese. Stir until the cheese has melted and the sauce is smooth.
  • Tip the pasta and cauliflower back into the pan along with the reserved cooking water. Stir through the cheese sauce and bacon, then transfer the mix to a baking dish. Mix together the breadcrumbs and remaining cheese, then sprinkle over the pasta. Cook for 5 mins under the grill until browned. Serve with a salad, if you like.

Nutrition Facts : Calories 673 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.8 milligram of sodium

GEMELLI WITH CAULIFLOWER, BACON, AND SAGE



Gemelli with Cauliflower, Bacon, and Sage image

Cauliflower is a good source of vitamin C, fiber, and potassium. Here, cauliflower's mellow taste is combined with aromatic sage, and rich, smoky bacon in a simple-but-satisfying pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 9

Coarse salt and ground pepper
3/4 pound gemelli or other short pasta
5 slices bacon, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 medium onions, diced small
1 garlic clove, minced
1 medium head cauliflower, cut into florets
2 tablespoons fresh sage leaves, chopped
2 teaspoons red-wine vinegar

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot.
  • Meanwhile, in a large nonstick skillet, cook bacon over medium until fat is rendered and bacon is crisp, 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add butter, onions, and garlic to skillet and cook until onions are softened, 10 minutes. Add cauliflower, cover, and cook, stirring occasionally, until cauliflower is tender, 12 minutes. Stir in bacon and sage and cook until fragrant, 1 minute. Add cauliflower mixture to pot with pasta. Stir in vinegar and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper.

Nutrition Facts : Calories 5 g, Fat 23 g, Fiber 7 g, Protein 19 g, SaturatedFat 10 g

BACON GARLIC PARMESAN CAULIFLOWER CASSEROLE



Bacon Garlic Parmesan Cauliflower Casserole image

This twist on cauliflower casserole combines the traditional green bean casserole-style dish with a tastier, spicier flavor. Fresh cauliflower, bacon, and Italian ingredients make this casserole just delicious. This casserole really celebrates the cauliflower therefore should not be soupy and doesn't overdo the flavorings and cheese.

Provided by 2smarty

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h10m

Yield 8

Number Of Ingredients 12

¼ cup water
2 large heads cauliflower, cut into florets
½ cup shredded mozzarella cheese
¼ cup crumbled cooked bacon
4 cloves garlic, crushed (or more to taste)
1 teaspoon Hungarian paprika
½ teaspoon coarsely ground black pepper
¼ teaspoon kosher salt
¼ teaspoon red pepper flakes
1 (10.75 ounce) can condensed cream of mushroom soup
1 (2.8 ounce) package French-fried onions
1 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Pour water in a large bowl; add cauliflower florets. Cover bowl tightly with plastic wrap.
  • Cook cauliflower in microwave oven on High for 4 minutes. Pour excess water from bowl. Transfer cauliflower to a 12x9-inch baking dish; add mozzarella cheese, bacon, garlic, paprika, pepper, salt, and red pepper flakes. Gently stir cauliflower mixture to season evenly. Pour cream of mushrooms soup over the cauliflower mixture; stir to coat. Spread French-fried onions over the mixture and top with Parmesan cheese.
  • Bake in preheated oven until browned, about 45 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 19.3 g, Cholesterol 17.1 mg, Fat 13.9 g, Fiber 5.4 g, Protein 11.1 g, SaturatedFat 5.3 g, Sodium 697 mg, Sugar 5.8 g

PASTA WITH CAULIFLOWER, BACON & BREADCRUMBS RECIPE - (4.2/5)



Pasta with Cauliflower, Bacon & Breadcrumbs Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 13

3 slices bacon, cut into 1/4-inch pieces
1/2 cup panko bread crumbs
Salt and pepper
2 tablespoons vegetable oil
1 large head cauliflower (3 pounds), cored and cut into 1-inch florets
1 onion, chopped fine
1/2 teaspoon fresh thyme, minced
1 pound campanelle pasta (I used farfalle)
5 1/2 cups chicken broth
1/2 cup dry white wine
3 tablespoons fresh parsley, minced
1 teaspoon lemon juice, plus lemon wedges for serving
NOTE: Since I had a small head of cauliflower, I halved all of the ingredients, which yielded 4 servings.

Steps:

  • BACON PANKO TOPPING: Cook bacon in 12-inch skillet over medium-high heat until crispy, 5 to 7 minutes. Add panko and 1/4 teaspoon pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer panko mixture to bowl and wipe out skillet. CAULIFLOWER: Heat 5 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add cauliflower and 1 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10 to 12 minutes. Remove pan from heat and cover to keep warm. PASTA: Heat remaining 1 teaspoon oil in Dutch oven over medium heat until shimmering. Add onion, thyme, and 1/2 teaspoon salt; cook, stirring frequently, until onion has softened, 4 to 7 minutes. Increase heat to high, add pasta, broth, and wine, and bring to simmer. Cook pasta, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes. Remove pot from heat; stir in parsley, lemon juice, and cauliflower; and season with salt and pepper to taste. Serve, passing panko mixture and lemon wedges separately.

CAULIFLOWER, BACON, AND OLIVE PASTA RECIPE



Cauliflower, Bacon, and Olive Pasta Recipe image

Provided by LJackson

Number Of Ingredients 6

Cauliflower
Bacon
Penne
Pitted kalamata olives
Grated Parmesan
Chopped Parsley

Steps:

  • Cook cut-up bacon until crisp; remove from skillet. Add cauliflower florets and cook until browned and tender. Toss with cooked penne, pitted kalamata olives, grated Parmesan, and chopped parsley.

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  • Cook bacon in a large saucepan over medium heat until crisp, 3 to 5 minutes. Remove the bacon to a paper towel-lined plate; discard the bacon fat. Bring 1 inch of water to boil in the same saucepan fitted with a steamer basket. Add cauliflower and garlic; cover and steam until very tender, 10 to 14 minutes.
  • Meanwhile, bring another large saucepan of water to a boil. Cook spaghetti according to package directions. Drain well. Return the pasta to the pot.
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  • Meanwhile, in large skillet set over medium-low heat, cook bacon for 5 to 8 minutes or until golden brown and crispy. Drain on paper towel; reserve skillet and bacon fat.
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PASTA WITH ROASTED CAULIFLOWER AND BACON RECIPE ...
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  • Roast until the florets are tender when pierced with the tip of a knife and the edges begin to turn golden, 20 to 25 minutes. Remove from the oven and set aside.
  • While the cauliflower roasts, fry the bacon in a large skillet until crisp. Transfer to a paper towel-lined plate. Drain the excess fat from the pan, but don't wipe it out.


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  • Heat a Dutch oven or large pot over medium heat. Add the bacon pieces and cook until crisp, about 8 minutes. Stir in the Panko and pepper. Cook, stirring frequently, until Panko is deep, dark golden brown, about 3 to 4 minutes. Transfer the Panko-bacon mixture to a bowl. Let cool, then toss with 2 tablespoons Parmesan. Set aside.
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  • Remove the pot from the heat and stir in the parsley, lemon juice, remaining 1/2 teaspoon salt, remaining 2 tablespoons Parmesan, and cauliflower mixture. Taste and adjust salt and pepper as desired (remember, the bread crumbs are a bit salty/peppery too). Divide the pasta between serving plates and sprinkle the bacon breadcrumbs generously over the top. Enjoy!


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A comforting dinner for a cold night, this hearty pasta has all the makings of a crowd-pleaser like fried sage leaves, crispy bacon and nutty roasted cauliflower. This recipe demonstrates the magic of starchy pasta water: Swirled with lemon juice and Parmesan, it creates a luxurious sauce without the addition of cream or butter. Add more pasta water than you think you need, …
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