Penne With Spicy Cauliflower Sauce Recipes

CAULIFLOWER SAUCE WITH WHOLE-WHEAT PENNE

Steps:

• 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.

ROASTED CAULIFLOWER PENNE WITH CREAM SAUCE

Steps:

• 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.

BAKED PENNE WITH SAUSAGE, TOMATO AND CAULIFLOWER

Steps:

• 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.

PENNE WITH CAULIFLOWER AND BEEF SAUCE

Steps:

• 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.

PENNE WITH ROASTED CAULIFLOWER

Steps:

• 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.

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE

Steps:

• Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
• Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
• Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
• Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
• When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.