Spaghetti With Cauliflower Almonds Tomatoes And Chickpeas Recipes

SPAGHETTI WITH CAULIFLOWER, GREEN OLIVES, AND ALMONDS

Spaghetti with Cauliflower, Green Olives, and Almonds image

Categories Food Processor Cheese Dairy Garlic Herb Nut Olive Pasta Vegetable Vegetarian Quick & Easy Dinner Lunch Parmesan Almond Cauliflower Parsley Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 (main course) servings

Number Of Ingredients 11

Ingredients

1 1/4 cups pitted brine-cured green olives (plain or stuffed)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup olive oil
1 (2 1/2-pound) head cauliflower, cut into 1-inch-wide florets (8 cups)
1/2 teaspoon salt
3 garlic cloves, finely chopped
Scant 1/2 teaspoon dried hot red-pepper flakes
1/4 cup water
3/4 pound dried spaghetti or linguine
1 ounce finely grated Pecorino Romano or Parmigiano-Reggiano (1/2 cup) plus additional for serving
3/4 cup whole almonds with skin (3 3/4 ounces), toasted and coarsely chopped

Steps:

Pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook cauliflower with salt, stirring occasionally, until golden brown, about 8 minutes. Add garlic and red-pepper flakes and cook, stirring occasionally, until cauliflower is tender and garlic is golden, 3 to 5 minutes.
Stir in water and boil 1 minute. Add olive mixture and cook, stirring, until heated through, about 2 minutes.
Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup pasta-cooking water. Drain in a colander and return to pot.
Add cauliflower mixture and toss well, then add cheese and toss again. If pasta is dry, moisten with some reserved cooking water.
Sprinkle pasta with almonds and serve immediately, with additional cheese on the side.

CREAMY PASTA WITH CAULIFLOWER

Creamy Pasta with Cauliflower image

This cauliflower pasta recipe was given to me by friends in Sweden. It is one of my husband's all-time favorite meals and is often requested by friends.

Provided by abraundmeier

Categories 100+ Everyday Cooking Recipes Vegetarian Main Dishes Pasta

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

1 medium head cauliflower, broken into small florets
½ cup salted butter
1 medium onion, diced
1 tablespoon red pepper flakes, or to taste
2 pints heavy cream
1 (16 ounce) package farfalle pasta
1 (14.5 ounce) can diced tomatoes
1 cup grated Parmesan cheese, or more to taste

Steps:

Place cauliflower into a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove cauliflower with a strainer, reserving the cooking water in the pot.
Melt butter in a large skillet over medium-high heat. Add onion and cook until transparent, about 5 minutes. Add cauliflower florets and red pepper flakes; saute until browned, 7 to 10 minutes. Add heavy cream; cook until reduced by half, 10 to 15 minutes.
Meanwhile, bring the cauliflower cooking water back to a boil. Add farfalle and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Add tomatoes to the cauliflower sauce; cook until heated through, about 1 minute. Add 1 cup Parmesan cheese to the cauliflower sauce; cook and stir until melted, about 1 minute more.
Combine pasta and sauce; toss until well coated. Sprinkle with additional Parmesan cheese to serve.

Nutrition Facts : Calories 789.8 calories, Carbohydrate 51.1 g, Cholesterol 202.3 mg, Fat 60 g, Fiber 4.3 g, Protein 15.7 g, SaturatedFat 36.7 g, Sodium 380.3 mg, Sugar 5.4 g

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