SICILIAN CAULIFLOWER PASTA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta. Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it's fine if some small florets remain whole). Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower, raisins, garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned, about 4 minutes. Remove the skillet from the heat and stir in the pasta, parsley, dill, lemon juice, cheese and 1/2 cup of the reserved cooking water. Add more cooking water to loosen, if needed. Season with salt. Serve with more grated cheese.
Nutrition Facts : Calories 292 calorie, Fat 6.5 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 143 milligrams, Carbohydrate 48 grams, Fiber 3 grams, Protein 9 grams, Sugar 6 grams
CAULIFLOWER SAUCE WITH WHOLE-WHEAT PENNE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
SICILIAN CAULIFLOWER AND BLACK OLIVE GRATIN
The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece. This simple gratin from Sicily is traditionally made with green cauliflower, but the result is equally delicious and almost as pretty with the easier-to-obtain white variety.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 45m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Break up the cauliflower into small florets while you bring a large pot of water to a boil. Salt the water generously and drop in the cauliflower. Boil 5 minutes while you fill a bowl with ice and water. Transfer the cauliflower to the ice water, let sit for a couple of minutes, then drain and place on paper towels.
- Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin dish. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic. Cook, stirring, for about 30 seconds, until fragrant and translucent. Remove from the heat and stir in the olives.
- Place the cauliflower in the baking dish and add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. Season to taste with salt and pepper and stir together well. Spread out in the dish and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 491 milligrams, Sugar 4 grams
SICILIAN PASTA WITH CAULIFLOWER
A favorite island vegetable combines with raisins and saffron to introduce a sweet element to a savory, salty mix. Cauliflower is a favorite vegetable in Sicily, though the variety used most often is the light green cauliflower that we can find in some farmers' markets in the United States. I found the recipe upon which this is based in Clifford A. Wright's first cookbook, "Cucina Paradiso: The Heavenly Food of Sicily." And it is heavenly. The raisins or currants and saffron introduce a sweet element into the savory and salty mix.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the raisins or currants in a small bowl and cover with warm water. In another bowl combine the saffron with 3 tablespoons warm water. Let both sit for 20 minutes while you prepare the other ingredients.
- 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.
- Heat 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. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Drain the raisins or currants and add, along with the saffron and its soaking liquid, cauliflower, pine nuts or almonds, and about 1/4 cup of the cooking water from the cauliflower. Season to taste with salt and pepper. Cover, turn the heat to low and simmer 10 minutes, stirring occasionally. Keep warm while you cook the pasta.
- Bring the cauliflower water back to a boil and cook the pasta al dente, following the timing instructions on the package. Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the pasta cooking water. Drain the pasta and transfer to the pan with the sauce. Toss together and serve, sprinkled with pecorino and chopped basil leaves. If desired, drizzle a little olive oil over each serving.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 10 grams, Carbohydrate 81 grams, Fat 14 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 1034 milligrams, Sugar 12 grams
More about "sicilian style cauliflower with whole wheat pasta recipes"
PASTA WITH CAULIFLOWER SICILIAN STYLE - ITALIAN RECIPE BOOK
From italianrecipebook.com
Servings 4Estimated Reading Time 4 minsCategory PastaTotal Time 30 mins
- While water is starting to boil clean the cauliflower. Remove all extra thick stems. Trim and cut cauliflower into small bite-sized florets.
- While cauliflower is boiling, put a large skillet pan over medium heat and toast breadcrumbs until golden brown. Set the breadcrumbs aside.
SICILIAN PASTA WITH CAULIFLOWER - MANGIA BEDDA
From mangiabedda.com
5/5 (3)Total Time 30 minsCategory Main CourseCalories 404 per serving
- Begin by bringing a large pot of water to a boil. Meanwhile, separate cauliflower into bite size florets. When the water comes to a boil, add salt and cook cauliflower until tender, 6-8 minutes. Drain with a slotted spoon, place in a bowl and set aside. Reserve the water to boil the pasta.
- Soak raisins by placing in a bowl and covering with warm water. Dissolve saffron in a bowl with 2-3 tbsp warm water. Coarsely chop the pine nuts, or leave whole if desired.
- Toast breadcrumbs in a small pan with a bit of olive oil until lightly browned and crisp, 3-4 minutes. Set aside.
- Bring the pot of water to a boil once again. Cook gemelli pasta, or pasta of your choice, until al dente.
PASTA WITH SLOW-COOKED CAULIFLOWER, ANCHOVIES, AND …
From food52.com
SICILIAN-STYLE CAULIFLOWER CASSEROLE RECIPE | BODI - THE …
From beachbodyondemand.com
CAULIFLOWER PASTA – WELLPLATED.COM
From wellplated.com
WHOLE-WHEAT PENNE WITH SPICY ROASTED CAULIFLOWER
From blog.williams-sonoma.com
SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA RECIPE | FOOD …
From zlate.gpt.net-freaks.com
SICILIAN STYLE CAULIFLOWER – CAVOLFIORE SICILIANO – LABELLASORELLA
From labellasorella.com
SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA | RECIPE CART
From getrecipecart.com
SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA – RECIPES NETWORK
From recipenet.org
SICILIAN PASTA WITH CAULIFLOWER RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SPAGHETTI WITH CAULIFLOWER | CIAO ITALIA
From ciaoitalia.com
SICILIAN SPIRAL PASTA WITH RICOTTA, WALNUTS AND ROASTED CAVOLFIORE ...
From rachaelrayshow.com
SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA | PUNCHFORK
From punchfork.com
SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA (#30066)
From beyondmeals.com
SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA RECIPE
From recipeland.com
STIR-FRIED SICILIAN-STYLE CAULIFLOWER WITH PASTA | RECIPES | WW USA
From weightwatchers.com
PASTA SALAD RECIPE BRINGS FLAVOR WITH VEGETABLES, FEWER CALORIES
From freep.com
PASTA WITH CAULIFLOWER RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love