PASTA WITH CAULIFLOWER, BACON AND SAGE
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
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
Five-ingredient recipe for Pasta with Bacon and Cauliflower.
Provided by Kate Merker
Time 30m
Number Of Ingredients 6
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 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
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
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
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
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
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)
Provided by Foodiewife
Number Of Ingredients 13
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
Provided by LJackson
Number Of Ingredients 6
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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CAULIFLOWER PASTA CARBONARA RECIPE | EATINGWELL
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4/5 (1)Category Healthy Spaghetti RecipesAuthor SnipersCalories 371 per serving
- 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.
- Transfer the cauliflower and garlic to a blender. Add milk, oil, mustard, salt and pepper. Blend until smooth and creamy. Pour the sauce over the pasta. Add peas, Parmesan and the bacon; toss to coat.
CAULIFLOWER, BACON AND SAGE PASTA - ITALPASTA LIMITED
From italpasta.com
Ratings 10Estimated Reading Time 2 minsServings 6Total Time 55 mins
- Cut baguette into cubes; pulse in food processor until coarsely ground. Heat oil in large skillet set over medium heat; cook bread crumbs, stirring often, for 3 to 5 minutes or until golden brown all over. Set aside.
- 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.
- Add cauliflower and shallots to same skillet. Increase heat to medium; cook for 5 to 7 minutes or until slightly softened. Stir in sage, garlic and chili pepper flakes; cook for 3 to 5 minutes or until cauliflower is golden and caramelized. Add heavy cream; simmer for 2 to 5 minutes or until slightly thickened.
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From laurenkellynutrition.com
5/5 (4)Servings 6
- Spread cauliflower florets onto baking sheet. Sprinkle with salt and grapeseed oil. Place into preheated oven and bake for 15-20 minutes until edges are light brown. Remove from oven and set aside.
- In the same skillet, put garlic and onion and cook on low for 1-2 minutes until softened. Add cheese and milk, stirring constantly for 3-4 minutes until cheese is melted. Crumble bacon.
PASTA WITH ROASTED CAULIFLOWER AND BACON RECIPE ...
From mygourmetconnection.com
5/5 (10)Category PastaCuisine AmericanTotal Time 35 mins
- Preheat the oven to 400°F and coat a shallow baking pan with nonstick spray. Put a pot of salted water on to boil for the pasta.
- Place the cauliflower in a large bowl, drizzle with a small amount of olive oil and season lightly with salt and pepper. Toss to coat, transfer to the prepared baking sheet and arrange in a single layer.
- 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.
JOE WICKS' CRISPY BACON AND CAULIFLOWER PASTA BAKE ...
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5/5 (10)Total Time 45 minsCategory Dinner, Main CourseCalories 475 per serving
- 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.
- With a damp paper towel, carefully wipe the skillet clean. Return the skillet to the heat, increase the heat to medium-high, and add the olive oil. Once the oil is hot, add the cauliflower, onion, and 1 teaspoon salt. Sauté, stirring occasionally, until cauliflower is tender and has begun to brown in spots, about 15 minutes. Stir in the garlic, thyme, and red pepper and cook until the garlic is fragrant, about 30 seconds. With a large spoon, scoop the vegetables onto a large plate and cover to keep warm.
- Return the pot to the heat. Add 5 cups of the broth and increase the heat to high. Once simmering, add the pasta and adjust the heat so that it comes to a gentle boil. As soon as it begins to boil, cook, stirring frequently, until most of the liquid is absorbed and pasta is al dente, about 8 minutes. If at any point the pasta seems dry, add in some of the remaining broth to loosen it back up. Once the pasta has cooked, stir in the peas and let cook just long enough to warm them through, about 30 seconds. If the pasta is too dry, add more chicken broth or (if you run out) hot water.
- 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!
PASTA WITH CAULIFLOWER AND BACON - FRAMED COOKS
From framedcooks.com
Reviews 11Category DinnerCuisine AmericanTotal Time 30 mins
- Place bacon in a large deep Dutch oven or other heavy pot. Cook over medium high heat until just crisp. Add bread crumbs and stir until browned. Remove and set aside.
- Add oil to pot and heat. Add cauliflower and stir until tender and getting brown in spots, about ten minutes (test the tenderness by inserting a kinfe – it should slide in easily). Remove and set aside.
- Add pasta, broth and wine to pot. Bring to a boil and then reduce heat to a simmer. Cook until pasta is tender, using the pasta cooking time on the pasta box as a guide. Add more chicken broth if needed. You will want a little extra liquid in the pot when the pasta is done.
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- Preheat the oven to 450°. On a large rimmed baking sheet, toss the cauliflower with the olive oil and season with salt and pepper. Roast for 40 minutes, or until tender and browned; let cool.
- Meanwhile, in a large skillet, working in 2 batches, cook the bacon over moderate heat until crisp, about 4 minutes per side. Drain on paper towels, then coarsely chop the bacon.
- Butter 2 large shallow baking dishes. In a large pot of boiling salted water, cook the penne just until al dente; drain. Return the penne to the pot. Stir in the cauliflower, tomatoes, cream, garlic, thyme, crushed red pepper, 2 cups of the Fontina cheese and 3/4 cup of the Parmesan; season with salt and pepper. Transfer the pasta to the prepared baking dishes and sprinkle with the remaining 1/2 cup of Fontina and 2 tablespoons of Parmesan. Bake for 15 minutes, or until bubbling and lightly browned. Sprinkle the pasta with the parsley and chopped bacon and serve.
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