Cauliflower Sauce With Whole Wheat Penne Recipes

PENNE WITH SPICY CAULIFLOWER SAUCE

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.

BAKED ZITI OR PENNE RIGATE WITH CAULIFLOWER

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.

WHOLE-WHEAT LINGUINE WITH CAULIFLOWER, PANCETTA, AND PARMESAN

Steps:

• Stir together bread crumbs, salt, and 1 tablespoon oil in a small bowl until combined well. Transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until crisp and golden, 3 to 5 minutes, then return to bowl.
• Heat remaining 1/4 cup oil in skillet over moderately high heat until hot but not smoking, then sauté cauliflower, stirring occasionally, until browned well, about 8 minutes.
• Add pancetta and sauté, stirring frequently, until just beginning to crisp, 2 to 3 minutes. Stir in garlic and red pepper flakes and sauté, stirring, 1 minute. Add broth, then reduce heat and simmer, partially covered, stirring occasionally, until cauliflower is tender and sauce is slightly reduced, about 7 minutes.
• While sauce simmers, cook linguine in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente, then drain in a colander.
• Stir cheese into sauce and simmer 1 minute.
• Toss pasta with cauliflower mixture and parsley in a large bowl, then sprinkle with bread crumbs. Serve with additional cheese.