PASTA WITH CAULIFLOWER
This dish is derived from a Marcella Hazan recipe. It's dead simple, and the cauliflower can be precooked a day ahead or so. Or, the whole thing can be made at once: cook the cauliflower in water, scoop it out and then, later, cook the pasta in the same water. It's already boiling, and you want the taste of the cauliflower anyway, so why not? The cauliflower gets cooked more, in a skillet with toasted garlic, so don't boil it to death, although you do want it to be tender. And in the original Minimalist recipe, from 2000, bread crumbs were added to the skillet along with the cauliflower, but since some pasta water is usually added to the skillet to keep the mixture saucy, the bread crumbs become soggy. Better, then, to stir the bread crumbs in at the very end. They should be very coarse and ideally homemade, and if they're toasted in olive oil in a separate skillet before you toss them in, so much the better.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 40m
Yield 3 or 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Trim the cauliflower and divide it into florets. Add about a tablespoon of salt to the water and boil cauliflower until it is tender but not mushy. Using a slotted spoon or strainer, remove the cauliflower and set it aside. When it is cool enough to handle, chop it roughly into small pieces.
- Meanwhile, in a large deep skillet over medium-low heat, sauté garlic in olive oil, stirring occasionally, until garlic is golden. Start cooking pasta in same pot and same water as was used for the cauliflower.
- When the garlic is ready, add the cauliflower to skillet and turn heat to medium. Cook, stirring occasionally. When pasta is just about done - it should be 2 or 3 minutes short of the way you like it - drain it, reserving about a cup of cooking liquid.
- Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, mix in the bread crumbs.
Nutrition Facts : @context http, Calories 686, UnsaturatedFat 13 grams, Carbohydrate 112 grams, Fat 17 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 678 milligrams, Sugar 7 grams
CAULIFLOWER SOUP AND GARLIC AND CHEESE SOURDOUGH "DIPPERS"
Provided by Rachael Ray : Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired.
- Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top.
- Preheat broiler.
- Toast English muffin halves and then place on a cookie sheet. In a small saucepan, melt the butter with the garlic over low heat. Brush toasted muffins with garlic butter and top with lots of grated cheddar and Parmesan cheeses. Sprinkle a little paprika over toasts, then place under broiler until cheeses are melted and browned. Serve cheesy toasts with soup for dipping.
CAULIFLOWER AND ROASTED GARLIC SOUP
To prime everyone's palate for creative comfort food, serve this hearty roasted garlic-infused soup garnished with cauliflower florets for your first course at Thanksgiving or a fall dinner party.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Cut off tops of garlic heads. Place each on a piece of parchment-lined aluminum foil. Sprinkle with salt and pepper, and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about 1 hour. Let cool. Squeeze garlic from peel; set aside. Increase oven to 350 degrees.
- Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions; season with salt and pepper. Cook, stirring, until soft but not browned. Stir in sliced cauliflower, thyme bundle, and wine. Simmer until wine is reduced by half. Add stock; bring to a simmer. Cover and cook for 20 minutes. Remove cover, and simmer until cauliflower is soft, about 15 minutes. Remove from heat.
- Remove thyme and stir in cream and 2 1/2 cups Parmesan. Season with salt and pepper. Stir in garlic. Puree in batches until smooth. Thin with more stock or cream, if desired. Return to pot; keep warm on low heat.
- Heat remaining 1/4 cup olive oil over high heat in a saute pan until almost smoking. Add cauliflower florets, stirring until browned. Season with salt and pepper. Transfer pan to oven and cook until tender, about 10 minutes. Stir in thyme, parsley, and remaining 3 tablespoons Parmesan. To serve: Ladle soup into bowls, and garnish with cauliflower florets.
PASTA AND CAULIFLOWER SOUP FEDERICA
Steps:
- Bring stock to a boil in a 4- to 5-quart heavy pot over high heat and add sea salt and pepper to taste.
- Stir in cauliflower and simmer, covered, until just tender, about 5 minutes. Stir in pasta and simmer, uncovered, stirring occasionally, until al dente, 10 to 15 minutes (pasta takes longer to cook in stock than in water).
- Stir in sea salt to taste and serve soup drizzled with olive oil and sprinkled with cheese.
CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL
This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you'll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.
Provided by Lidey Heuck
Categories dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
- Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
- Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
- Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
- Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
- Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.
More about "cauliflower spaghetti soup with garlic bread recipes"
SMOOTH CAULIFLOWER SOUP WITH GARLIC BREAD - HONEST …
From honestcooking.com
Servings 4Category MainAuthor Kalle BergmanEstimated Reading Time 2 mins
CAULIFLOWER SOUP WITH GARLIC AND SAGE | FEASTING AT HOME
From feastingathome.com
GARLIC BUTTER CAULIFLOWER PASTA WITH PANGRATTATO
From recipetineats.com
CAULIFLOWER PASTA – WELLPLATED.COM
From wellplated.com
CREAMY GARLIC CAULIFLOWER SOUP - AHEAD OF THYME
From aheadofthyme.com
PASTA WITH SLOW-COOKED CAULIFLOWER, ANCHOVIES, AND …
From food52.com
SPAGHETTI WITH TOASTED GARLIC BREADCRUMBS AND …
From veganricha.com
20-MINUTE GARLIC BREAD SPAGHETTI - NICKY'S KITCHEN …
From kitchensanctuary.com
CHEESY BAKED CAULIFLOWER RECIPE | VALERIE BERTINELLI - FOOD NETWORK
From foodnetwork.com
Author Valerie BertinelliSteps 5Difficulty Easy
CAULIFLOWER PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
BEST CAULIFLOWER SPAGHETTI SOUP WITH GARLIC BREAD RECIPES
From alicerecipes.com
CAULIFLOWER SPAGHETTI SOUP WITH GARLIC BREAD - EASY COOK FIND
From easycookfind.com
ROASTED CAULIFLOWER-AND-GARLIC SOUP RECIPE | MYRECIPES
From myrecipes.com
JAMIE OLIVER CAULIFLOWER CHEESE PASTA - THE HAPPY FOODIE
From thehappyfoodie.co.uk
BEST PAUL BERTOLLI CAULIFLOWER SOUP RECIPE - HOW TO MAKE VEGAN
From food52.com
SPAGHETTI WITH CAULIFLOWER | CIAO ITALIA
From ciaoitalia.com
SAUSAGE TORTELLINI SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
THE BEST MEALS TO PAIR WITH GARLIC BREAD (BESIDES SPAGHETTI)
From thedailymeal.com
CAULIFLOWER AND POTATO SOUP RECIPE WITH MINI CHEESE TOASTIES …
From smh.com.au
LINGUINE WITH CAULIFLOWER, GARLIC, AND BREAD CRUMBS RECIPE
From foodandwine.com
SEARED SALMON WITH CAPER-RAISIN VINAIGRETTE RECIPE
From cooking.nytimes.com
CAULIFLOWER SPAGHETTI SOUP WITH GARLIC BREAD RECIPE
From cookthismeal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love