SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente--tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
- Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
- Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.
WHOLE-WHEAT LINGUINE WITH CAULIFLOWER, PANCETTA, AND PARMESAN
If you like cauliflower, you'll love this pasta, with its slightly spicy mix of crisp, savory toppings.
Yield Makes 4 main-course servings
Number Of Ingredients 11
Steps:
- Stir together bread crumbs, salt, and 1 tablespoon oil in a small bowl until combined well. Transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until crisp and golden, 3 to 5 minutes, then return to bowl.
- Heat remaining 1/4 cup oil in skillet over moderately high heat until hot but not smoking, then sauté cauliflower, stirring occasionally, until browned well, about 8 minutes.
- Add pancetta and sauté, stirring frequently, until just beginning to crisp, 2 to 3 minutes. Stir in garlic and red pepper flakes and sauté, stirring, 1 minute. Add broth, then reduce heat and simmer, partially covered, stirring occasionally, until cauliflower is tender and sauce is slightly reduced, about 7 minutes.
- While sauce simmers, cook linguine in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente, then drain in a colander.
- Stir cheese into sauce and simmer 1 minute.
- Toss pasta with cauliflower mixture and parsley in a large bowl, then sprinkle with bread crumbs. Serve with additional cheese.
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