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.
ROASTED CAULIFLOWER
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.
Nutrition Facts : Calories 108 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 670 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams
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
ROASTED CAULIFLOWER
Roasting is a simple way to prepare cauliflower. Seasoned with a wonderful blend of herbs, this side is easy enough for weeknight dinners. It's one of the best baked cauliflower recipes I've found. -Leslie Palmer, Swampscott, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 8 ingredients; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 425° until tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.
Nutrition Facts : Calories 107 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 120mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges
ROASTED CAULIFLOWER
This recipe was originally one of Martha Stewart's but I've adjusted it to make it more to my taste. This has become my DH's favorite vegetable recipe. In fact, we love it so much that the two of us usually pig out on the whole recipe.
Provided by Kendra
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Trim head of cauliflower and cut into bite-sized florets.
- Dry cauliflower well.
- Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
- You can adjust seasonings according to your personal preferences.
- Toss cauliflower until seasonings are well distributed.
- Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
- Cauliflower should be a dark, golden brown when baking is completed.
- Remove from oven and pour into a serving dish.
- Top with balsamic vinegar and toss well.
Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1.1, Sodium 75.2, Carbohydrate 12.9, Fiber 4.8, Sugar 5, Protein 4.6
PASTA WITH ROASTED CAULIFLOWER AND BLUE CHEESE
When creamy Gorgonzola dolce hits a pot full of hot pasta, it melts into a rich and complex sauce without your having to do much more than stir. Here, the pasta and sauce are tossed with roasted cauliflower and caramelized, browned leeks. It's comfort food, but with a blue-cheese bite.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 55m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. In a large bowl, toss cauliflower with olive oil, salt and 1/4 teaspoon pepper. Spread onto a rimmed baking sheet in an even layer, and bake for 20 minutes.
- Add leeks, garlic and thyme to the cauliflower on the sheet pan, then roast another 20 minutes, tossing the vegetables halfway through, until they are very tender and deeply caramelized.
- Meanwhile, bring a large pot of heavily salted water to a boil. Cook pasta until it is 1 minute shy of being al dente. (It will continue to cook in the residual heat of the pot.) Scoop out about 1 cup pasta water (a coffee mug is good for this), then drain pasta. Return the pasta to the empty pot, along with butter, Gorgonzola, remaining 3/4 teaspoon pepper and 1/2 cup pasta water, stirring to melt cheese.
- Toss roasted vegetables into pasta, then stir in lemon juice and salt and pepper to taste. Add more pasta water if mixture looks dry. To serve, spoon into bowls and top with chives and sprinkle of thyme leaves.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 36 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 648 milligrams, Sugar 5 grams, TransFat 0 grams
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