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 large head cauliflower cut into florets
- 1 larger shallot finely diced
- 2-3 garlic cloves minced
- salt and pepper
- Pepper flakes (optional)
- Pasta ( your choice)
- ¼ cup Olive oil approximate
- 1 cup pasta water
- Parmesan cheese (grated)
- 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
This fascinaton with all things vegetable is quite discouraging. A little chicken would have gone along way; but alas it was not to be.
- 1 large head cauliflower cut into florets
- 1 larger shallot finely diced
- 2-3 garlic cloves minced
- salt and pepper
- Pepper flakes (optional)
- Pasta ( your choice)
- ¼ cup Olive oil approximate
- 1 cup pasta water
- Parmesan cheese (grated)
- Parsley finely chopped
- 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 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.
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