CREAMY CAULIFLOWER RIGATONI PASTA
Rigatoni pasta in a creamy cauliflower sauce served with crisp, golden garlic breadcrumbs is an easy, delicious vegetarian dinner recipe.
Provided by Alida Ryder
Categories Dinner
Time 35m
Number Of Ingredients 15
Steps:
- In a large, deep pan or skillet, add a few teaspoons of olive oil then add the onion.
- Sauté until soft and translucent then add the garlic, thyme and chilli flakes. Cook for another minute then add the chopped cauliflower.
- Sauté until the cauliflower starts to soften then pour in the stock or water.
- Season with salt and pepper then reduce the heat and partially cover with a lid. Allow the cauliflower to cook until completely soft.
- Pour in the cream, allow to simmer for another 5 minutes. Taste and adjust seasoning if necessary.
- In a frying pan set over medium high heat, melt the butter.
- Add the garlic and breadcrumbs then cook, tossing regularly, until the breadcrumbs are crisp and golden.
- Season with salt and pepper and set aside.
- Bring a large pot of salted water to the boil.
- Once boiling, add the rigatoni and cook for 9-11 minutes, or until al dente.
- Reserve 1 cup of cooking water then drain.
- Toss the pasta with the cauliflower sauce and add a splash of the cooking water, if necessary.
- Serve the creamy cauliflower rigatoni in bowls and top with the crispy breadcrumbs, grated parmesan cheese and fresh parsley.
Nutrition Facts : Calories 592 kcal, Carbohydrate 106 g, Protein 21 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 72 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 3 g, ServingSize 1 serving
RUFFLE-EDGED PASTA WITH CAULIFLOWER AND PARSLEY SAUCE
Categories Herb Olive Pasta Appetizer Vegetarian Quick & Easy Cauliflower Winter Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 5
Steps:
- In a blender purée the parsley with the oil. In a large steamer set over boiling water steam the cauliflower, covered, for 5 minutes, or until it is just tender. While the cauliflower is steaming, in a kettle of boiling salted water boil the pasta until it is al dente and drain it well. In a large bowl toss the pasta with the parsley sauce, the cauliflower, the olives, and salt and pepper to taste.
CAULIFLOWER WITH PARSLEY-BUTTER SAUCE
Steps:
- Break the cauliflower into large florets. Put them in a kettle and add cold water to cover and salt to taste. Add the milk and simmer for 12 to 15 minutes or until tender. Do not overcook. Drain well.
- Melt the butter in a skillet. Add the lemon juice and the florets. Add the parsley and pepper to taste. Cook, tossing, 1 minute. Serve at once.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 378 milligrams, Sugar 3 grams, TransFat 0 grams
PASTA WITH PARSLEY SAUCE
Provided by Robert Farrar Capon
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 4 pasta-course servings
Number Of Ingredients 6
Steps:
- Drop the pasta into boiling water and cook according to package directions.
- While the pasta is cooking, melt the butter in a saucepan, stir in the garlic and simmer until the butter turns a bit darker. Combine the parsley, Parmesan and pepper, mix well and reserve.
- When the pasta is done, drain it and put it into a bowl. Pour on the butter and toss lightly to mix. Add the parsley-Parmesan-pepper mixture and toss to mix again. Serve immediately.
Nutrition Facts : @context http, Calories 733, UnsaturatedFat 15 grams, Carbohydrate 55 grams, Fat 51 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 32 grams, Sodium 213 milligrams, Sugar 2 grams, TransFat 2 grams
CAULIFLOWER WITH PARSLEY BUTTER SAUCE
Provided by Pierre Franey
Categories weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Break the cauliflower into large flowerets. Put them in a kettle and add cold water with salt. Add the milk and simmer for 12 to 15 minutes or until tender. Do not overcook. Drain well.
- Melt the butter in a skillet. Add the lemon juice and the flowerets. Add chopped parsley and salt and pepper. Cook for 1 minute. Serve immediately.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 378 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED CAULIFLOWER WITH TAHINI-PARSLEY SAUCE
This Middle Eastern sauce goes wonderfully with foods other than roasted cauliflower. It's traditionally served with falafel and keftes, fish, salads, deep-fried vegetables - or just with pita bread.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves four to six, with some sauce left over
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. Meanwhile, bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the cauliflower. Blanch for two minutes, and transfer to the ice water. Drain and blot dry. Transfer to a baking dish.
- Season the cauliflower with salt and pepper, and toss with the olive oil. Place in the oven, and roast for 30 to 40 minutes, stirring from time to time, until tender and lightly browned.
- Puree the garlic cloves with 1/4 teaspoon salt in a mortar and pestle. Transfer to a bowl, and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/2 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Stir in the parsley. Taste, and adjust salt and lemon juice. Serve with the cauliflower. You will have some sauce left over.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 21 grams, Carbohydrate 19 grams, Fat 27 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 527 milligrams, Sugar 4 grams
PASTA WITH ROASTED CAULIFLOWER, PARSLEY, AND BREADCRUMBS
Easy prep cuts stress in the kitchen. Here, corkscrew pasta is tossed with oven-roasted vegetables and topped with toasted breadcrumbs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
- Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
- Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.
Nutrition Facts : Calories 560 g, Fat 18 g, Fiber 6 g, Protein 18 g
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