Penne With Cauliflower Recipes

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Mushroom & cauliflower penne image

Creamy and comforting, with a hit of chilli and lots of lovely herbs to liven it up, this pasta dish is super-satisfying. Cauliflower is a great source of vitamin C, which your body needs for lots of things, including keeping your teeth and gums healthy. I've cooked it here until tender, before mashing it into a gorgeously silky sauce - teamed with mushrooms, it's a winner of a dish.

Provided by Jamie Oliver

Categories     Pasta Recipes     Mushroom     Cauliflower

Time 25m

Yield 2

Number Of Ingredients 12

2 cloves of garlic
1 onion
1 fresh red chilli
15 g fresh thyme
250 g chestnut mushrooms
320 g cauliflower
olive oil
200 g wholewheat penne
15 g fresh flat-leaf parsley
100 g ricotta cheese
1 lemon
20 g Parmesan cheese


  • Fill a large pan with salted water, place on a high heat and bring to the boil.
  • Meanwhile, peel and finely slice the garlic and onion, then halve, deseed and finely slice the chilli. Pick the thyme leaves.
  • Trim and slice three-quarters of the mushrooms. Trim the cauliflower, remove and discard the leaves, then chop the cauliflower florets and stalk into small chunks.
  • Heat 1 tablespoon of oil in a wide saucepan on a medium heat, add the garlic, onion, chilli and thyme, then cook gently for 10 minutes, or until golden.
  • Add the sliced mushrooms and cauliflower, cover with a lid and cook gently for about 10 minutes, or until softened.
  • Meanwhile, add the pasta to the boiling water and cook for 10 to 12 minutes, or until al dente - this means it's cooked, but still has a bit of bite.
  • Meanwhile, pick and finely chop the parsley leaves. Trim and very finely slice the remaining mushrooms.
  • Once softened, mash the cauliflower mixture with a fork until broken down, but still with a bit of texture. Stir in the ricotta, then season to taste with sea salt, black pepper and the juice from half the lemon.
  • Reserving a cupful of the cooking water, drain the pasta and return it to the pan, off the heat. Tip in the sauce and stir well, adding splashes of the cooking water to loosen, if needed. Taste and season with salt, pepper and the remaining lemon juice.
  • Stir in the sliced raw mushrooms, most of the Parmesan cheese and half of the parsley leaves. Serve with the remaining chopped parsley and cheese sprinkled on top.

Nutrition Facts : Calories 616 calories, Fat 20 g fat, SaturatedFat 7.3 g saturated fat, Protein 31.7 g protein, Carbohydrate 82.5 g carbohydrate, Sugar 15.5 g sugar, Sodium 0.7 g salt, Fiber 15.9 g fibre


Penne with Cauliflower and Beef Sauce image

This pasta with cauliflower dish can be made vegetarian by omitting the meat.

Provided by peloquinswife

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 10

1 (14.5 ounce) package penne pasta
1 tablespoon olive oil
2 pounds cauliflower florets
1 pound ground beef
2 medium onions, thinly sliced
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes, drained
1 tablespoon dried parsley
1 teaspoon salt
1 pinch red pepper flakes


  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • While pasta cooks, heat oil in a large skillet over medium-high heat. Add cauliflower; cook and stir for 3 minutes. Add beef, onions, and garlic; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Stir in tomatoes, parsley, salt, and pepper flakes. Cover and cook for 10 minutes.
  • Drain penne. Pour into the skillet and stir to combine. Serve.

Nutrition Facts : Calories 481.9 calories, Carbohydrate 65.7 g, Cholesterol 47.3 mg, Fat 13.2 g, Fiber 7.9 g, Protein 26.4 g, SaturatedFat 4.3 g, Sodium 688 mg, Sugar 10.7 g


Cauliflower Sauce With Whole-Wheat Penne image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 pound whole-wheat penne rigate
1/4 cup extra-virgin olive oil
3 cloves garlic, cracked from skin and sliced
1 red onion, finely chopped
1 head cauliflower, stem removed and chopped
1 cup chicken stock
4 sprigs fresh rosemary, leaves stripped and finely chopped
3/4 cup grated Romano, 3 generous handfuls
Salt and black pepper


  • Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve 2 ladles of pasta water.
  • While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve.


Baked Penne with Sausage, Tomato and Cauliflower image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 19

2 1/2 cups chicken stock
Generous pinch saffron threads
Kosher salt
1 head cauliflower, cored
1 tablespoon EVOO
1 pound bulk Italian sweet sausage
3 to 4 cloves garlic, finely chopped
1 yellow onion, finely chopped
1/2 cup dry white wine
1 bay leaf
1 thin cinnamon stick (2 to 3 inches long)
One 28-to-32 ounce can whole San Marzano tomatoes (look for the DOP label)
Freshly ground pepper
1 pound penne rigate
1 cup heavy cream
8 ounces mild provolone, caciocavallo or young Asiago cheese, shredded
1/2 cup grated Parmigiano-Reggiano
1/2 cup grated pecorino
Chopped fresh flat-leaf parsley, for serving


  • Preheat the oven to 400 degrees F. Heat the stock with the saffron in a small saucepan over medium heat.
  • Meanwhile, bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until tender, about 12 minutes. Drain and break into florets.
  • Heat the EVOO in a Dutch oven over medium-high heat. Add the sausage and crumble it into very small pieces with a potato masher or wooden spoon. Add the garlic and onions and cook for 5 minutes. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the bay leaf, cinnamon stick, tomatoes and saffron stock and stir to break up the tomatoes. Simmer until thickened, about 30 minutes. Discard the bay leaf and cinnamon stick and season with salt and pepper.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook to just shy of al dente, about 7 minutes. Reserve a ladle of the starchy cooking liquid and drain the pasta.
  • Return the pasta to the pot. Add the heavy cream, cauliflower, sausage sauce and
  • a little of the reserved cooking liquid and stir to combine. Transfer the mixture to a casserole dish and top with the cheeses and parsley. Bake until the top is browned, 35 to 40 minutes. Divide among plates.
  • Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Bake as directed before serving.


Roasted Cauliflower Penne with Cream Sauce image

Roasted cauliflower in a creamy bechamel. The tomato adds a wonderful color and texture. The sauce, pasta, and cauliflower all cook for about the same amount of time and are tossed together at the end.

Provided by VYAPTI

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 8

Number Of Ingredients 12

1 medium head cauliflower, cut into bite-sized florets
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup butter
¼ cup all-purpose flour
1 (16 ounce) package penne pasta
4 cups hot skim milk
1 cup grated Romano cheese
½ teaspoon ground nutmeg
½ teaspoon salt
2 medium tomatoes, seeded and diced
freshly cracked black pepper to taste


  • Preheat the oven to 425 degrees F (220 degrees C).
  • Toss cauliflower with olive oil. Transfer to a baking sheet.
  • Roast in the preheated oven for 15 minutes. Sprinkle garlic over cauliflower and toss to combine. Continue to cook until cauliflower is tender and beginning to brown, about 5 minutes longer. Remove from the oven.
  • While the cauliflower is roasting, melt butter in a skillet over medium-low heat, and bring a large pot of lightly salted water to a boil.
  • Add flour to the melted butter and stir until smooth. Increase heat to medium and cook, stirring often, until mixture turns a light, golden color, about 5 minutes.
  • At the same time, cook penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1/4 cup pasta water.
  • Add hot milk, 1 cup at a time, to the butter mixture, whisking continuously until very smooth. Bring to a boil. Cook, stirring constantly, for 10 minutes. Stir in Romano cheese and remove from the heat. Season with nutmeg and salt and set aside until ready to use.
  • Combine penne, roasted cauliflower, bechamel sauce, and tomatoes in a large bowl. If the sauce is too thick, stir in a little of the reserved pasta water. Serve immediately with black pepper.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 54.9 g, Cholesterol 33.2 mg, Fat 14.8 g, Fiber 3.8 g, Protein 18.2 g, SaturatedFat 7.1 g, Sodium 437.9 mg, Sugar 10.3 g


Penne With Spicy Cauliflower Sauce image

Provided by Amanda Hesser

Categories     lunch, weekday, pastas, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Sea salt
3 tablespoons extra virgin olive oil
2 cloves garlic, peeled
1 dried red chili pepper, or more to taste
1 head cauliflower, trimmed and cut into walnut-size florets
1 8-ounce can peeled whole tomatoes and their juice
1 cup chicken stock or broth
1 pound penne
1 cup heavy cream


  • 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.

Nutrition Facts : @context http, Calories 787, UnsaturatedFat 17 grams, Carbohydrate 99 grams, Fat 35 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 16 grams, Sodium 1039 milligrams, Sugar 10 grams


Penne With Cauliflower image

Add Italian sausage and serve with a salad of spring greens and garlic bread as a main course or as a fresh side dish to any other main course. Either way, it is a delicious, fresh summery dish. Note: Please do not use canned tomatoes in this dish and do not over cook the cauliflower. The canned tomatoes turns the cauliflower into a very unappetizing pink color.

Provided by Karen From Colorado

Categories     Penne

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup extra virgin olive oil
1 garlic clove, crushed
2 lbs tomatoes, peeled, seeded and chopped
1 head cauliflower, broken into florets
1 lb penne pasta
1/2 cup finely chopped fresh Italian parsley
fresh ground black pepper
1/2 cup parmigiano-reggiano cheese (optional) or 1/2 cup pecorino cheese, freshly grated (optional)


  • Heat olive oil over medium heat in a medium or large saute pan.
  • Add garlic and cook gently until softened and a light golden brown.
  • Add tomatoes and cook, stirring, until tomatoes begin to break down.
  • Add cauliflower and stir well.
  • Add 1/2 cup very hot water; bring to boil and lower heat to medium and simmer for 30 minutes or until cauliflower is crisp-tender. (be careful not to over cook).
  • While vegetables simmer, bring 6 quarts of salted water to a rapid boil.
  • Add penne to the salted water and cook until al dente.
  • Drain pasta and add to the pan of cauliflower and tomatoes.
  • Stir in parsley and pepper to taste; toss over high heat for 1 minute.
  • Serve topped with grated cheese.

Nutrition Facts : Calories 405.2, Fat 11.2, SaturatedFat 1.6, Sodium 42.3, Carbohydrate 71.5, Fiber 12.3, Sugar 5.9, Protein 9.1


Penne With Cauliflower image

I am currently having a love affair with cauliflower, who knew? Anyway, here it is freshened with fresh rosemary and a little white cheddar cheese.

Provided by threeovens

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb penne pasta
2 tablespoons olive oil
1/4 lb pancetta, chopped in small dice
1 head cauliflower, cut into florets
1 onion, chopped fine
3 garlic cloves, minced
2 tablespoons fresh rosemary, chopped fine (about 3 sprigs)
freshly grated nutmeg
1/2 cup white wine
1/2 cup chicken stock
1 cup white cheddar cheese, grated
1 cup fresh spinach, chopped


  • Cook pasta according to package directions and drain.
  • Meanwhile, heat a large skillet over medium high heat, add olive oil, and cook the pancetta until the fat starts to render, about 2 minutes.
  • Stir in cauliflower florets, onion, garlic and rosemary, season with salt, pepper and a little nutmeg.
  • Cook until vegetables start to soften, stirring occasionally, about 2 minutes.
  • Add wine and cook until slightly reduced, about 1 minute more.
  • Add the chicken stock and cook until reduced by half, 5 minutes.
  • Add pasta, cheese, and toss; serve topped with chopped spinach.

Nutrition Facts : Calories 688.5, Fat 20.7, SaturatedFat 8.4, Cholesterol 35.5, Sodium 303.3, Carbohydrate 104.2, Fiber 16.9, Sugar 5.6, Protein 21


Penne With Roasted Cauliflower image

We had this the other night as our main course and it was absolutely yummy, but it would be great also as a side dish with a beef or pork-based entree.

Provided by Irmgard

Categories     Penne

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large head cauliflower
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 lb penne
2 tablespoons red wine vinegar
1 garlic clove, minced
salt and pepper
2 sweet red peppers, roasted, peeled and diced
2 tablespoons black olives, chopped
1/4 cup fresh basil, shredded


  • Trim the cauliflower and break into florets.
  • In a large bowl, toss the cauliflower with 1 tablespoons olive oil and 1/2 teaspoons salt.
  • Arrange in a single layer on a baking sheet.
  • Roast the cauliflower in a preheated 400 degree F oven for 25 to 30 minutes, or until cooked through and lightly browned.
  • Stir occasionally.
  • Meanwhile, bring a large pot of water to boil.
  • Add the pasta and cook until tender but firm.
  • Drain well.
  • In a small bowl, whisk together the vinegar, garlic, salt and pepper.
  • Whisk in the remaining 1 tablespoons olive oil.
  • Toss the dressing with the cauliflower, peppers, olives, basil and pasta.
  • Taste and adjust seasonings if necessary.
  • Serve at room temperature.

Nutrition Facts : Calories 341.2, Fat 9.2, SaturatedFat 1.3, Sodium 389.6, Carbohydrate 59.6, Fiber 11.9, Sugar 6.5, Protein 9


Baked Ziti or Penne Rigate With Cauliflower image

You can add vegetables to just about any baked macaroni dish. Cauliflower works very well in this one, inspired by another Sicilian cauliflower dish in Clifford A. Wright's "Cucinia Paradiso."

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1 medium cauliflower, about 2 pounds, leaves and stem trimmed
Salt to taste
Pinch of saffron threads
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 anchovy fillets, rinsed and chopped
1 14-ounce can chopped tomatoes, with juice
Freshly ground pepper
2 tablespoons chopped flat leaf parsley
3/4 pound ziti or penne rigata
2 ounces pecorino or Parmesan, grated (1/2 cup)


  • 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.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 685 milligrams, Sugar 4 grams

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