Pasta With Roasted Cauliflower And Ham Recipes

PASTA WITH ROASTED CAULIFLOWER AND PARMESAN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss cauliflower with garlic cloves, olive oil, salt, and pepper in a large bowl. Spread out in an even layer on a baking sheet.
• Roast in the preheated oven, tossing at least twice, until cauliflower is tender, about 30 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Mix Parmesan cheese, bread crumbs, and cayenne pepper together in a bowl; set aside.
• Drain pasta, reserving 1/2 cup cooking water. Transfer pasta to a serving bowl and add cauliflower and butter. Stir in cooking water, a little at a time, until desired creaminess is reached. Add lemon juice and bread crumb mixture, toss, and serve.

CAULIFLOWER HAM PASTA CASSEROLE

Steps:

• Preheat your oven to 400°F (205°C) and coat a 9x13 baking dish or 2.5 quart casserole dish lightly with oil or non-stick spray.
• In a large saucepan or stockpot bring 8 cups of salted water to a boil, then add the cauliflower florets. Cook at a low boil for 4-5 minutes, or until fork tender. Use a slotted spoon to transfer the cooked cauliflower to the prepared baking dish.
• Return the water to a boil and add the bowtie pasta. Cook until al dente (usually 1-2 minutes shy of the package instructions). Drain the pasta and rinse under cool water before mixing with the cauliflower in your baking dish.
• In a saucepan whisk together the milk, broth, and all-purpose flour. Then add the garlic, salt & pepper, and Dijon mustard and whisk until smooth.
• Thicken the milk mixture over medium-high heat, stirring frequently, for about 6-8 minutes. *Reduce heat as needed to prevent boiling over.
• Once thickened, remove from heat. Add the Parmesan and cheddar cheese and stir until melted. Pour the mixture over the cooked cauliflower and pasta.
• Add diced ham to the baking dish and stir, then top with the remaining ½ cup of cheddar and sprinkle with Panko breadcrumbs.
• Bake, uncovered, for 15-20 minutes until the sauce is bubbling around the edges and the topping is lightly browned. Remove from the oven and serve.

PASTA WITH ROASTED CAULIFLOWER AND HAM

Steps:

• Preheat the oven to 400°F Spread the cauliflower on a baking sheet, drizzle with the oil and toss; season with salt and pepper. Bake until browned, about 20 minutes.
• Meanwhile, in a small, heavy saucepan, melt the butter over medium-high heat. Cook, without stirring, until the butter is golden-brown, about 6 minutes. Stir in the sage and remove from the heat.
• In a large pot of boiling, salted water, cook the pasta until al dente. Reserve 1/2 cup of the cooking water, drain and return the pasta to the pot. Stir in the ham, cauliflower and reserved pasta cooking water. Stir in the sage butter and season with salt and pepper.

CAULIFLOWER CHEESE PASTA BAKE

Steps:

• Heat oven to 220C/200 fan/gas 9. Toss the cauliflower florets, leaves and sliced core with 1 tbsp olive oil in a roasting tin and season. Roast in the oven for 30-40 mins, or until the cauliflower is turning golden and smelling nutty. While it's roasting, heat 1 tbsp of olive oil in a non-stick frying pan and add the shallots, sugar and thyme. Cook for 10-15 mins until soft, sweet and caramelised. Add the wine and cook for a few more mins until evaporated. Meanwhile, cook the pasta in salty boiling water until just cooked. Drain and set aside.
• For the cheese sauce, melt the butter in a non-stick saucepan over a medium heat with the bay leaf. Add the flour and cook, stirring, for 2 mins or so, until the roux is starting to bubble. Pour in the milk, little by little, stirring with a whisk, until fully incorporated and you have a smooth, lump-free sauce. Cook for about 10 mins until thickened, and then season with nutmeg and black pepper. Next, add the cheese and stir over the heat until it's melted and smooth. Taste the sauce and adjust the seasoning, adding the vinegar or lemon juice to taste.
• Tip the pasta and shallots into the cauliflower roasting dish, then pour over the cheese sauce and stir so everything is well coated. Sprinkle over the remaining parmesan, reduce the oven to 180C/160C fan/gas 4 and bake for 20 mins, or until golden. Remove from the oven and allow to settle for about 10 mins, then serve with a crisp chicory salad.