Pasta With Roasted Cauliflower Parsley And Breadcrumbs Recipes
PASTA WITH ROASTED CAULIFLOWER AND PARMESAN
Cauliflower and whole garlic cloves roasted with Parmesan and bread crumbs make this a healthier than most comfort food.
Provided by Rosemary Felle
Categories Everyday Cooking Vegetarian Main Dishes Pasta
Time 50m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 48.2 g, Cholesterol 16.5 mg, Fat 10.7 g, Fiber 3.6 g, Protein 13.2 g, SaturatedFat 4.4 g, Sodium 332.4 mg, Sugar 3.8 g
PASTA WITH ROASTED CAULIFLOWER, PARSLEY, AND BREADCRUMBS
Easy prep cuts stress in the kitchen. Here, corkscrew pasta is tossed with oven-roasted vegetables and topped with toasted breadcrumbs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
- Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
- Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.
Nutrition Facts : Calories 560 g, Fat 18 g, Fiber 6 g, Protein 18 g
CAULIFLOWER PASTA
Packed with bright and briny flavors, this roasted cauliflower pasta is simple and delicious. Keep extra breadcrumbs handy when you serve it. They add such a nice crunch to the dish that I always sprinkle on more halfway through!
Provided by Jeanine Donofrio
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Roast the cauliflower according to this recipe, skipping the added lemon zest, parsley, and Parmesan options. Make the seasoned breadcrumbs according to this recipe.
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Before draining the pasta, scoop out 1¼ cups of the starchy pasta water and set aside. Drain the pasta.
- Return the pasta to the pot and add the olive oil, capers, garlic, and roasted cauliflower and stir to combine. Add half the reserved pasta water and stir to combine. Stir in the lemon zest, lemon juice, and cheese, and the remaining pasta water, as needed, if the pasta is dry.
- Stir in the parsley and red pepper flakes and season to taste with more salt and pepper.
- Serve topped with the breadcrumbs and more lemon zest for garnish.
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ORECCHIETTE WITH CAULIFLOWER AND BREAD CRUMBS | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 55 minsCategory Main CourseCalories 734 per serving
- Preheat the oven to 400°F. On a rimmed baking sheet, toss together the cauliflower, 2 tablespoons olive oil, and ½ teaspoon salt. Roast for 20 to 25 minutes, turning the cauliflower midway through, until golden brown and cooked thoroughly. Set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 10 to 12 minutes, or until al dente. Drain well, reserving 1½ cups of pasta water.
- Heat a large sauté pan over medium heat. Add the bread crumbs and toast until fragrant and golden brown, about 3 minutes. Remove to a small bowl and mix with 2 tablespoons Parmesan cheese.
- In that same large sauté pan, heat the remaining 3 tablespoons olive oil over medium-high heat. Add the garlic and anchovies and stir with a wooden spoon, breaking up the anchovies to help them dissolve in the oil. This will take about 2 minutes. Add the chili flakes and the cauliflower and toss gently to coat.
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4.9/5 (50)Calories 386 per servingCategory Vegan Main
- Trim and cut cauliflower into small bite-sized florets and place in a bowl. Drizzle with olive oil to coat, sprinkle with salt and pepper, 1/2 of the lemon zest, 2/3 rds of the minced garlic and some chili flakes. Toss well and spread out in a single layer on a parchment-lined sheet pan, and place into the middle of the hot oven. Roast until tender and golden and caramelized in places, about 20-25 minutes.
- While the cauliflower is roasting, cook the pasta in 2 quarts of water with 1 tablespoon salt. When done, drain, and reserve 1 cup pasta water, and place pasta in a bowl.
- Drizzle pasta generously with olive oil to coat the noodles, then add the remaining finely minced garlic (raw), the chopped parsley, remaining lemon zest, crushed toasted walnuts, capers and when cauliflower is done, add it to the bowl and toss. If it feels dry, add a little hot pasta water. Sprinkle with pecorino and chili flakes.
CAULIFLOWER WITH ROASTED TOMATOES, PARSLEY AND BREAD …
From purewow.com
3.6/5 (64)Total Time 55 minsServings 4Calories 246 per serving
- Make the Garlic Bread Crumbs: In a large frying pan, heat the oil until shimmering hot and then add the garlic and salt.
- Remove from the heat so the garlic doesn't burn and let sit for 10 minutes (or cook the garlic over low heat for 5 minutes, keeping a sharp eye out to prevent burning).
- Add the bread crumbs and stir to combine. Return the pan to the heat and toast the oily bread crumbs until golden brown and fragrant, about 3 minutes.
PASTA WITH ROASTED CAULIFLOWER AND BREAD CRUMBS TOPPING ...
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Servings 4Estimated Reading Time 1 minCategory Vegetable Side, Side DishTotal Time 35 mins
- 1. Preheat the oven to 475 degrees. Line a cookie sheet with foil or parchment and spray with vegetable spray.
- Spread the cauliflower florets in one layer on the cookie sheet, and spray again generously with vegetable spray.
- In a food processor, using the pulse button, process the bread, olive oil, garlic, basil, parsley, salt, pepper and nutmeg, until you get coarse crumbs.
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4.1/5 Servings 2Cuisine ItalianCalories 600 per serving
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PASTA WITH ROASTED CAULIFLOWER - ALTON BROWN
From altonbrown.com
4.2/5 (72)Category MainsServings 2-4Estimated Reading Time 2 mins
- Toss the cauliflower with oil and 1 teaspoon salt in a 10-inch cast-iron skillet and roast in the oven for 30 minutes, carefully stirring halfway through.
- Remove skillet from oven and place over medium heat. Add the tomatoes, garlic and red pepper flakes and occasionally, breaking up the tomatoes as they soften. Most of the tomato liquid has cooked out, about 5 minutes, remove from heat.
- Drop the uncooked pasta into a large saucepan and fill with enough cold water to cover the noodles by 1 inch. Stir in remaining salt and place over high heat. When the water comes to a boil, reduce heat to a simmer and stir once a minute for 5 minutes or until the pasta is al dente.
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Servings 4Estimated Reading Time 1 min
- Preheat the oven to 425˚F. On a rimmed baking sheet, toss the cauliflower with 2 tablespoons of the olive oil and season with salt and pepper. Roast, tossing a few times during cooking, until crisp-tender and golden brown around the edges, 25 to 30 minutes.
- Meanwhile, cook the pasta as directed on the package until al dente. Reserve 1 cup of the pasta water and drain. Toss the pasta with a little olive oil and set aside.
- In a large saucepan over medium heat, melt the butter with the remaining 1 tablespoon olive oil. Add the garlic and anchovies and cook, stirring, until the garlic is lightly golden and the anchovy dissolves, 2 to 3 minutes. Add the red pepper flakes, then stir for 1 minute. Add the breadcrumbs and toss for 3 minutes to coat and toast them a bit. Add the olives, raisins, and capers and cook, stirring, until just warm, about 1 minute. Gently fold in the roasted cauliflower and 4 cups of the cooked pasta. Add up to 1 cup of the reserved pasta water, 1/4 cup at a time, gently tossing until a nice sauce forms. Add the cheese and parsley and toss to combine. Season to taste with salt and pepper and serve.
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From veganricha.com
Ratings 9Calories 371 per servingCategory Main Course
- Cook the spaghetti according to instruction on the package, rinse in cold water and set aside. You can start the water and add the spaghetti when boiling, around the time the cauliflower is done.
- Cook the Cauliflower: Heat a cast iron skillet over medium high heat. When the skillet is evenly hot, add oil. Add the cauliflower and toss. Let the cauliflower cook for 3 to 4 mins until browning on some edges. Move it around once in between. Add black pepper or pepper flakes, a good dash salt, parsley and toss well. Cover and cook for another 2-3 mins (this will steam cook the cauliflower). Cook time will depend on the stove and the size of the cauliflower. Cook until al dente. Remove from the skillet.
- Make the breadcrumbs by pulsing bread in a food processor until coarse crumbs. Heat the same skillet over medium heat. Add olive oil and garlic and cook for 1-2 mins until the garlic is just starting to turn translucent and fragrant. Add the breadcrumbs and toss well. Cook for 6 to 8 mins or until nicely toasted(dark golden, not brown/burnt. Reduce heat if needed for gentle toasting). Stir occasionally.
- Add in the optional almond flour, zest, salt and pepper and mix well. Reserve a tbsp of parsley for garnish and add the rest to the mixture. Mix well and remove 2/3 of the breadcrumbs from the skillet.
TAGLIATELLE CORTE WITH ROASTED CAULIFLOWER | SO DELICIOUS
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5/5 (1)Total Time 40 minsCuisine ItalianCalories 468 per serving
- Roasting the cauliflower: Add the cauliflower, garlic, olive oil, and chili flakes on a parchment paper-lined baking tray, season with salt and pepper, and roast for 30 minutes at 440⁰F/220⁰C.
- For the parmesan-breadcrumb mixture: Blend together the pine nuts, parmesan, butter, breadcrumbs, olive oil, and some pepper. Set aside.
- For the tagliatelle: Bring a halfway water-filled cooking pot to a boil, add some salt, the pasta, and cook it according to the instructions on the package.
- Strain the cooked pasta (set aside 2-3 tablespoons from the boiling liquid) and transfer to a bowl. Mix the pasta with the parmesan-breadcrumb mixture. Also, add the liquid set aside from the boiling.
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