CAULIFLOWER WITH CAPERS AND LEMON
This cauliflower dish with capers is great to serve with fish.
Provided by Exploratory Chef
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
- Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
- Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 19 g, Cholesterol 6.3 mg, Fat 16.1 g, Fiber 8.6 g, Protein 7.9 g, SaturatedFat 2.9 g, Sodium 712 mg, Sugar 5.1 g
PENNE WITH CAULIFLOWER AND CAPERS
I wanted to make a recipe using cauliflower because I had two heads of it, I doubled this recipe. We just loved it. It's from William-Sonoma
Provided by RecipeMonster
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta, reserving 1 cup of the cooking water.
- Meanwhile, in a large pan over medium heat, melt the butter until it is just starting to brown. Add the olive oil, then the onion and garlic. Cook until the onion is beginning to caramelize, about 7 minutes. Add the chili flakes and cauliflower and cook, stirring occasionally, for 5 minutes. Add the 1 cup of reserved pasta cooking water and cook until the cauliflower is tender, 5 to 7 minutes more, adding more cooking water if needed.
- Add the pasta to the pan and stir in the capers, cheese, parsley and lemon juice. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 412.7, Fat 16.8, SaturatedFat 6.6, Cholesterol 22.5, Sodium 350.6, Carbohydrate 58.3, Fiber 10.7, Sugar 5, Protein 11.6
RIGATONI AND CAULIFLOWER AL FORNO
Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is browned in olive oil, which further enhances the flavor. If you want a terrific side vegetable, just serve the sautéed cauliflower and skip the rigatoni. But combining the cauliflower with large-format pasta, pecorino cheese and bread crumbs, then baking it until crisply golden, makes for a splendid meal.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.
- Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
- Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It's fine if some pieces don't brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
- Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)
- Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 17 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 575 milligrams, Sugar 4 grams
ROASTED CAULIFLOWER & HAZELNUT CARBONARA
Stir roasted cauliflower, hazelnuts, eggs, double cream and thyme into penne pasta for a vegetarian version of the classic carbonara
Provided by Katy Gilhooly
Categories Dinner, Main course, Pasta
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the oil, thyme and seasoning, and spread out on a large baking tray. Roast for 15-20 mins until starting to soften and caramelise. Sprinkle the hazelnuts over the cauliflower and cook for another 5 mins until the nuts are lightly toasted and the cauliflower cooked through. Meanwhile, cook the pasta following pack instructions.
- Drain the pasta, reserving the cooking water, then return to the pan. Take the baking tray out of the oven and add the cauliflower and hazelnuts to the pasta, then stir in the Parmesan, egg, cream, parsley and 1 tbsp of cooking water. The heat from the pasta should be enough to just cook the egg without scrambling it. If the sauce is too thick, add a splash more cooking water. Check the seasoning and serve.
Nutrition Facts : Calories 693 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium
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