ORECCHIETTE WITH CAULIFLOWER
You'll love this tasty pasta dish from Carol McElheney of Elk Grove, California. This recipe calls for cauliflower, anchovies, and red-pepper flakes, a trio of ingredients often combined in classic Italian cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta 5 minutes less than package instructions for al dente; add cauliflower. Cook until pasta is al dente and cauliflower is tender, 5 minutes. Reserve 1 cup cooking liquid. Drain pasta mixture; set aside.
- In same pot, heat oil over medium; add garlic, red-pepper flakes, and anchovies. Cook, breaking up anchovies with a spoon, until garlic is fragrant, about 1 minute.
- Add pasta mixture, cheese, and 1/2 cup reserved cooking liquid; season with salt and pepper. Toss to coat, adding more cooking liquid if necessary to thin sauce. Add parsley; toss. Serve, topped with additional cheese, if desired.
Nutrition Facts : Calories 608 g, Fat 17 g, Fiber 7 g, Protein 25 g
ORECCHIETTE WITH CAULIFLOWER
Make and share this Orecchiette With Cauliflower recipe from Food.com.
Provided by Phil Franco
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the cauliflower in a large bowl of cold water and soak for about 1/2 hour.
- Bring a large pot of cold water to a boil.
- Add salt to taste.
- Cut cauliflower into florets, discarding stems.
- Place the florets into boiling water with garlic and cook for 3-5 minutes.
- Drain cauliflower, reserving cooking water.
- Transfer to a bowl until needed.
- Discard garlic.
- Heat olive oil in a large casserole over medium heat.
- Remove from heat, add anchovy filets, and mash with a fork.
- Bring cauliflower water back to a boil.
- Add pasta to boiling water, cook until 'al dente', about 10-12 minutes), and drain.
- Transfer pasta to casserole with anchovies, stir over medium heat.
- Add cauliflower, salt, and pepper and cook for 1-2 minutes.
- Add red pepper flakes, parsley, and serve. Serves 4.
- That's it!
Nutrition Facts : Calories 486.8, Fat 19.9, SaturatedFat 2.9, Cholesterol 2.8, Sodium 558.9, Carbohydrate 64.5, Fiber 5.4, Sugar 4.8, Protein 13.8
ORECCHIETTE WITH CAULIFLOWER IL MELOGRANO
Steps:
- In a 5-quart kettle bring 4 quarts salted water to a boil for cauliflower (or cauliflower mixture) and pasta.
- In a 12-inch deep heavy skillet heat 1 1/2 tablespoons oil over moderate heat until hot but not smoking and cook bread crumbs, stirring, until golden. Transfer bread crumbs to a bowl and wipe skillet clean with paper towel. In skillet cook bacon over moderate heat until crisp.
- While bacon is cooking, add vegetables to boiling water and cook 2 to 3 minutes, or until just tender. Transfer vegetables with a slotted spoon to a colander to drain and keep water at a boil.
- Add vegetables, garlic, and salt to taste to bacon and sauté until cauliflower is pale golden, about 3 minutes. Keep mixture warm.
- Cook pasta in boiling water until al dente and drain well in colander. Add pasta, remaining 3 1/2 tablespoons oil, and salt and pepper to taste to cauliflower mixture and toss until combined well.
- Sprinkle pasta with bread crumbs and serve with Parmesan.
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