CAULIFLOWER SAUCE WITH WHOLE-WHEAT PENNE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve 2 ladles of pasta water.
- While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve.
PENNE WITH ROASTED CAULIFLOWER
We had this the other night as our main course and it was absolutely yummy, but it would be great also as a side dish with a beef or pork-based entree.
Provided by Irmgard
Categories Penne
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Trim the cauliflower and break into florets.
- In a large bowl, toss the cauliflower with 1 tablespoons olive oil and 1/2 teaspoons salt.
- Arrange in a single layer on a baking sheet.
- Roast the cauliflower in a preheated 400 degree F oven for 25 to 30 minutes, or until cooked through and lightly browned.
- Stir occasionally.
- Meanwhile, bring a large pot of water to boil.
- Add the pasta and cook until tender but firm.
- Drain well.
- In a small bowl, whisk together the vinegar, garlic, salt and pepper.
- Whisk in the remaining 1 tablespoons olive oil.
- Toss the dressing with the cauliflower, peppers, olives, basil and pasta.
- Taste and adjust seasonings if necessary.
- Serve at room temperature.
Nutrition Facts : Calories 341.2, Fat 9.2, SaturatedFat 1.3, Sodium 389.6, Carbohydrate 59.6, Fiber 11.9, Sugar 6.5, Protein 9
BAKED ZITI OR PENNE RIGATE WITH CAULIFLOWER
You can add vegetables to just about any baked macaroni dish. Cauliflower works very well in this one, inspired by another Sicilian cauliflower dish in Clifford A. Wright's "Cucinia Paradiso."
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain. Cover the pot and turn off the heat. You will cook the pasta in the cauliflower water. Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.
- Meanwhile, place the saffron in a small bowl and add 3 tablespoons warm water. Let steep for 10 to 15 minutes.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Season to taste with salt (remembering that the anchovies will contribute a lot of salt) and freshly ground pepper. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in the cauliflower, saffron with its soaking water, and parsley, cover and simmer for another 5 minutes. Remove from the heat. Taste and adjust seasonings.
- Bring the cauliflower water to a boil and add the pasta. Cook until just al dente, a few minutes less than you would cook it to serve. It will soften further when it bakes. Drain and transfer to a bowl.
- Heat the oven to 375 degrees. Oil a 3-quart baking dish. Toss the pasta with half the cauliflower mixture and half the cheese and spoon into the baking dish. Combine the remaining cauliflower mixture and remaining cheese and spoon over the pasta. Drizzle on the remaining tablespoon of oil. Place in the oven and bake for 20 to 25 minutes, until bubbling. Serve hot.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 685 milligrams, Sugar 4 grams
PENNE WITH SPICY CAULIFLOWER SAUCE
Provided by Amanda Hesser
Categories lunch, weekday, pastas, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Fill a large pot with water and season lightly with salt. Place over high heat and bring to a boil. Meanwhile, place a large saute pan over medium heat. Heat olive oil until it shimmers, and add garlic and chili pepper. Cook for 1 minute.
- Add cauliflower, season generously with salt, and toss to coat with oil. Saute for 5 minutes. Add tomatoes, crushing them in your fist as you add them. Simmer for 10 minutes. Add chicken stock and continue simmering for 10 more minutes.
- When water comes to a boil, add penne and cook until al dente, about 8 minutes. While pasta is cooking, add cream to cauliflower mixture and bring to a simmer. Drain pasta and add to cauliflower in pan. Toss well, and adjust seasoning. Serve hot.
Nutrition Facts : @context http, Calories 787, UnsaturatedFat 17 grams, Carbohydrate 99 grams, Fat 35 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 16 grams, Sodium 1039 milligrams, Sugar 10 grams
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