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Cauliflower and Pasta

Cauliflower and Pasta
Cauliflower and Pasta

 

 

 

 

 

 

 

Cauliflower and Pasta

Because of my usual exuberance while shopping at the green grocers I end up with more vegetables that I can eat in the time they will stay fresh.  So I did end up roasting a number of red peppers while I was at the grill making grilled eggplant Parmesan, and I still had a large head of cauliflower to use.

So a meatless meal was in order.  I also like any meal I can make into a one pot project.  If you don’t have a good steamer pot, you can boil the cauliflower and still do this in one pot.  The pasta also is your choice, any shape will work for this I used Bow-Ties.  For a great color contrast in the meal use a whole grain pasta.

Ingredients for Cauliflower and Pasta

  1. 1 large head cauliflower cut into florets
  2. 1 larger shallot finely diced
  3. 2-3 garlic cloves minced
  4. salt and pepper
  5. Pepper flakes (optional)
  6. Pasta ( your choice)
  7. ¼ cup Olive oil approximate
  8. 1 cup pasta water
  9. Parmesan cheese (grated)
  10. Parsley finely chopped

Directions for Cauliflower and Pasta.

Perfect Cauliflower Every Time

Cut the cauliflower into florets and place in the steamer basket.  Place over pot with highly salted water and cover with lid.  Turn heat on high and bring the water up to a boil.  Once a boil is reached allow to cook for about 3 minutes, then remove from heat keep covered and let sit for around 10 minutes.  Cauliflower is done when a knife pierces the  florets easily.

Once the cauliflower is cooked remove the steamer basket or if boiling scoop cauliflower out of the water.  Leave the water in the pot and add enough new water to allow the cooking of the pasta.

Bring water up to boil, add the pasta and cook.  Just before draining the pasta reserve about  a cup of the pasta water.

Take the cauliflower and cut into small bite size pieces

Take the empty pot and return to the burner on medium high heat and allow all the remaining liquid to steam off.  Now add the Olive oil allow to heat up then add the shallots and garlic , cauliflower, and pepper flakes and begin to brown. Once the cauliflower begins to brown, add in the pasta and stir to coat all with the oil.  If it looks too dry add some of the pasta water and if it’s still dry add a little more oil.  Once all is heated serve with a drizzle of Olive oil and a sprinkling of Parmesan and chopped parsley.

 

 

Here are a few items to help make this recipe:
Certified Interntional Primavera 5-Piece Pasta Sets
Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

This fascinaton with all things vegetable is quite discouraging.  A little chicken would have gone along way; but alas it was not to be.

 

Cauliflower and Pasta
Serves 4
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1 large head cauliflower cut into florets
  2. 1 larger shallot finely diced
  3. 2-3 garlic cloves minced
  4. salt and pepper
  5. Pepper flakes (optional)
  6. Pasta ( your choice)
  7. ¼ cup Olive oil approximate
  8. 1 cup pasta water
  9. Parmesan cheese (grated)
  10. Parsley finely chopped
Instructions
  1. Cut the cauliflower into florets and place in the steamer basket.  Place over pot with highly salted water and cover with lid.  Turn heat on high and bring the water up to a boil.  Once a boil is reached allow to cook for about 3 minutes, then remove from heat keep covered and let sit for around 10 minutes.  Cauliflower is done when a knife pierces the  florets easily.
  2. Once the cauliflower is cooked remove the steamer basket or if boiling scoop cauliflower out of the water.  Leave the water in the pot and add enough new water to allow the cooking of the pasta.
  3. Bring water up to boil add the pasta and cook.  Just before draining the pasta reserve about  a cup of the pasta water.
  4. Take the empty pot and return to the burner on medium high heat and allow all the remaining liquid to steam off.  Now add the Olive oil allow to heat up then add the shallots and garlic and cauliflower, pepper flakes and begin to brown. Once the cauliflower begins to brown add in the pasta and stir to coat all with the oil.  If it looks too dry add some of the pasta water and if it's still dry add a little more oil.  Once all is heated serve with a sprinkling of Parmesan and chopped parsley.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

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Cauliflower and Pine Nuts

Roasted Cauliflower & Pine Nuts & Raisins
Roasted Cauliflower & Pine Nuts & Raisins

 

 

 

 

 

 

Roasted Cauliflower and Pine Nuts

This recipe came from the web site for “The Chew”.  Unfortunately for me the original called for currants which are impossible to find in my grocery stores, so I substituted raisins.  It was alright but I think just the cauliflower and pine nuts are a stand alone dish and you really don’t need the extra sweetness.

Ingredients for Cauliflower and Pine Nuts

  1. ¼ cup toasted pine nuts
  2. 1 head of Cauliflower cut into small florets
  3. 3 shallot finely chopped
  4. ¼ cup currants or raisins (optional)
  5. 1 Tbs red wine vinegar
  6. 2 Tbs honey
  7. Olive oil
  8. salt and pepper to taste
  9. chopped parsley for garnish

Directions for Cauliflower and Pine Nuts

My take on this recipe is that unless you have a super large stove top and a saute pan to match, it will work best in the oven under the broiler with the cauliflower on a sheet pan.

Begin by toasting the pine nuts in a saute pan on medium heat.  Once toasted remove to a bowl to stop the cooking and set aside.

Put the cauliflower into a large bowl with a little olive oil and salt and pepper and toss.  Spread on sheet pan in a single layer.  

Place under the broiler and cook until the tops of the cauliflower begin to brown.  Take out of the broiler add the shallots stir to combine and return to the broiler until the cauliflower is golden brown and cooked through.

Add the currants if using, and the pine nuts, vinegar, and honey and stir to combine. Cook for one or two more minutes.  Taste and adjust seasoning as necessary.  Drizzle a little olive oil on top put into bowl and garnish with parsley and serve.

 

Here are a few items to help make this recipe:
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle
MIU France Large Stainless Steel Slotted Turner, 3 by 11-Inch

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

It’s vegetables, raisins, nuts all real big on my do not eat list.  Phooey a little more shopping at the butchers and a little less at the green grocers!

 

Roasted Cauliflower and Pine NUts
Serves 6
Nice way to serve Cauliflower
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. ¼ cup toasted pine nuts
  2. 1 head of Cauliflower cut into small florets
  3. 3 shallot finely chopped
  4. ¼ cup currants or raisins (optional)
  5. 1 Tbs red wine vinegar
  6. 2 Tbs honey
  7. Olive oil
  8. salt and pepper to taste
  9. chopped parsley for garnish
Instructions
  1. Begin by toasting the pine nuts in a saute pan on medium heat. Once toasted remove to a bowl to stop the cooking and set aside.
  2. Put the cauliflower into a large bowl with a little olive oil and salt and pepper and toss. Spread on sheet pan in a single layer.
  3. Place under the broiler and cook until the tops of the cauliflower begin to brown. Take out of the broiler add the shallots stir to combine and return to the broiler until the cauliflower is golden brown and cooked through.
  4. Add the currants if using, the pine nuts, vinegar, and honey and stir to combine. Taste and adjust seasoning as necessary. Drizzle a little olive oil on top put into bowl and garnish with parsley and serve.
Notes
  1. My take on this recipe is that unless you have a super large stove top and a saute pan to match, it will work best in the oven under the broiler with the cauliflower on a sheet pan.
  2. This recipe came from the web site for "The Chew". Unfortunately for me the original called for currants which are impossible to find in my grocery stores, so I substituted raisins. It was alright but I think just the cauliflower and pine nuts are a stand alone dish and you really don't need the extra sweetness.
Adapted from The Chew
Adapted from The Chew
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved

Posted on

Cauliflower Au Gratin

Cauliflower Au Gratin

 

 

 

 

 

 

Cauliflower Au Graten

With a plain entree this side dish spiffs up any menu with it’s cheesy great taste.

Ingredients for Cauliflower Au Graten

  1. 1 large head of cauliflower
  2. 8 ounces sharp cheddar cheese grated or your choice of cheese
  3. 1 shallot minced
  4. 2 Tbs butter
  5. 2 Tbs flour
  6. 1 cup heavy cream warmed
  7. salt & pepper 
  8. 2-3 Tbs bread crumbs

Directions for Cauliflower Au Graten

Core the cauliflower and separate the florets cutting the larger ones into bite size pieces.

The best cooking method is to steam the cauliflower.  If you do not have a steamer  boil the florets until just slightly tender.

To steam the cauliflower, put the florets into the steamer basket bring the water up to a boil, cover the pot and allow to boil and steam for 2 minutes then turn heat off and let the pot sit covered for about 10 minutes.  Test cauliflower by piercing with a sharp knife or fork to see if tender.  Once tender remove to a bowl to stop the cooking process.

In a sauce pan melt the butter, add the shallot and cook until  softened.  Add the flour and stir to combine until all the raw flour is gone.  Add the cream and bring up heat to a boil stirring constantly. when the sauce begins to thicken remove from the heat.  Don’t worry if it isn’t too thick it will thicken more when you add the grated cheddar. Add the Cheddar and stir until cheese is completely melted and combined.   Taste and adjust seasoning.  Add the cauliflower and stir to coat completely.

Preheat oven to 375º

In a 2 qt casserole pour the cauliflower , topping with the excess sauce.  Sprinkle the bread crumbs over the top. and bake for 30 -45 minutes until bread crumbs are lightly browned and the sauce is bubbly.

 

Here are a few items to help make this recipe:
Corningware French White 6 White Includes: 1.5 Qt and 2.5 Qt Round casserole w/covers
Farberware Classic Stainless Steel 3-Quart Stack ‘N Steam Saucepot and Steamer

 

The official Taste Tester
The official Taste Tester

 

 

 

 

 

 

 

 

 

A very nice, very cheesey sauce, just lovely, but I’m not too sure about the white things in there but covered with cheese who can tell.  5 paws.

 

IMG

 

 

 

Cauliflower Au Graten
Serves 4
A tasty cheesy vegetable side dish
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 large head of cauliflower
  2. 8 ounces sharp cheddar cheese grated
  3. 1 shallot minced
  4. 2 Tbs butter
  5. 2 Tbs flour
  6. 1 cup heavy cream warmed
  7. salt & pepper
  8. 2-3 Tbs bread crumbs
Instructions
  1. Core the cauliflower and separate the florets cutting the larger ones into bite size pieces.
  2. The best cooking method is to steam the cauliflower. If you do not have a steamer boil the florets until just slightly tender.
  3. To steam the cauliflower, put the florets into the steamer basket bring the water up to a boil, cover the pot and allow to boil and steam for 2 minutes then turn heat off and let the pot sit covered for about 10 minutes. Test cauliflower by piercing with a sharp knife or fork to see if tender. Once tender remove to a bowl to stop the cooking process.
  4. In a sauce pan melt the butter, add the shallot and cook until softened. Add the flour and stir to combine until all the raw flour is gone. Add the cream and bring up heat to a boil stirring constantly. when the sauce begins to thicken remove from the heat. Don't worry if it isn't too thick it will thicken more when you add the grated cheddar. Add the Cheddar and stir until cheese is completely melted and combined. Taste and adjust seasoning. Add the cauliflower and stir to coat completely.
  5. Preheat oven to 375º
  6. In a 2 qt casserole pour the cauliflower , topping with the excess sauce. Sprinkle the bread crumbs over the top. and bake for 30 -45 minutes until bread crumbs are lightly browned and the sauce is bubbly.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2014 all rights reserved