Cauliflower With Gorgonzola Sauce Recipes

PASTA WITH ROASTED CAULIFLOWER AND BLUE CHEESE

Pasta With Roasted Cauliflower and Blue Cheese image

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

Ingredients

1 head cauliflower, cut into 3/4-inch florets
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt, more as needed
1 teaspoon freshly ground black pepper
1 large or 2 small leeks, halved and thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon thyme leaves, more for serving
8 ounces short pasta such as campanelle, orecchiette, conchiglie, farfalle or fusilli
3 tablespoons unsalted butter, cubed, at room temperature
6 ounces Gorgonzola dolce, crumbled, at room temperature
Fresh lemon juice, to taste
2 tablespoons chopped chives, for serving

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

CAULIFLOWER WITH GORGONZOLA AND WALNUTS

Cauliflower With Gorgonzola and Walnuts image

I got this recipe from a local Italian Market and finally made it last night. YUM-CITY! (County? I can never remember) The flavor combination is right on the money. And, come on, who doesn't love money?

Provided by Sandi From CA

Categories Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 head cauliflower
4 ounces gorgonzola (crumbled or cut into pieces)
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
2 cups milk
1 medium onion, sliced thin
1/4 cup chopped walnuts
chopped fresh parsley (to garnish)
salt & pepper
1/4 cup seasoned bread crumbs

Steps:

Preheat oven to 375º.
Clean cauliflower and separate into florets.
Bring large pot of water to a boil and cook florets for about 10 minutes or until just cooked but not soft. Rinse florets in colander under cold water to stop the cooking process. Pour evenly into shallow into baking dish and set aside.
Over high heat in medium sauté pan add butter and onions. Cook for about 3-5 minutes to soften and color onions.
Add milk and flour and whisk to blend. Cook until bubbling nicely, then add gorgonzola and blend in until smooth.
Pour evenly over cauliflower in baking dish. Sprinkle with chopped walnuts, bread crumbs, salt and pepper.
Place in oven for 15-20 minutes, or until bubbly and golden brown. Garnish with chopped parsley and serve.

Nutrition Facts : Calories 367.3, Fat 23.8, SaturatedFat 12.3, Cholesterol 53.7, Sodium 672.3, Carbohydrate 25.9, Fiber 4.9, Sugar 5.4, Protein 15.8

CAULIFLOWER WITH GORGONZOLA SAUCE

Cauliflower With Gorgonzola Sauce image

Make and share this Cauliflower With Gorgonzola Sauce recipe from Food.com.

Provided by Maiumlteacute G.

Categories Cauliflower

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

400 g cauliflower
1/2 lemon, juice of, squeezed
2 tablespoons olive oil
10 g butter
1 garlic clove, chopped
100 g gorgonzola
100 g mascarpone
500 ml milk
30 g butter
30 g flour
salt
pepper
nutmeg

Steps:

Preheat the oven at 170°C.
Clean and cook the cauliflower florets in salted water with the lemon juice, until done.
Mix the gorgonzola with the mascarpone.
Melt 30 g butter in a pan, add flour. Mix and add the milk.
Mix in the cheese as soon as the mixture starts to cook.
Keep stirring over low heat with a wooden spoon, until thickened.
Add salt, pepper and nutmeg to taste.
Fry the garlic with the 10 g of butter and the olive oil, add the cauliflower and bake for 3-4 minute Pepper and salt to taste.
Put the cauliflower in an ovenproof dish, put sauce on top and bake 15 minute in the oven until it starts to brown.
Enjoy!

Nutrition Facts : Calories 352.2, Fat 26.6, SaturatedFat 13.5, Cholesterol 57.2, Sodium 496.3, Carbohydrate 18, Fiber 2.7, Sugar 2.7, Protein 12.3

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