Best 9 Bow Ties With Brown Butter And Cauliflower Recipes

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In a culinary world teeming with vibrant flavors and delectable dishes, a journey to culinary bliss awaits you with our bow ties with brown butter and cauliflower. Prepare to tantalize your taste buds with a symphony of flavors as our menu presents not just one, but three variations of this extraordinary dish, each with its unique charm and culinary allure. Embark on a taste adventure with our classic bow ties with brown butter and cauliflower, a harmonious blend of textures and flavors where crispy cauliflower florets dance atop tender bow tie pasta, enveloped in a rich and nutty brown butter sauce. Experience a delightful twist with our sun-dried tomato pesto bow ties, where the tangy sweetness of sun-dried tomatoes and the herbaceousness of pesto elevate the dish to new heights of flavor. Last but not least, our roasted red pepper and goat cheese bow ties offer a symphony of colors and textures, with roasted red peppers adding a smoky sweetness and creamy goat cheese lending a sophisticated touch. Get ready to indulge in a culinary masterpiece that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BOURBON BOW TIES



Bourbon Bow Ties image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield about 54

Number Of Ingredients 12

1 1/4 cups sugar
1 vanilla bean, split lengthwise, seeds scraped out (pod reserved)
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
5 large egg yolks
2 tablespoons bourbon
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 cup sour cream
Vegetable oil, for frying

Steps:

  • Combine 1 cup sugar, the vanilla pod, cinnamon, allspice and nutmeg in a large bowl. Work the vanilla seeds into the mixture with your fingers until incorporated; set aside.
  • Beat the remaining 1/4 cup sugar, the egg yolks, bourbon and vanilla extract in a medium bowl with a mixer on medium-high speed until light and creamy, about 2 minutes. Beat in the flour and salt in 2 batches, alternating with the sour cream, until just combined. Continue beating until the dough starts to pull away from the side of the bowl, about 3 minutes (it will be sticky). Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. Cover with plastic wrap; let sit at room temperature 30 minutes.
  • Line a baking sheet with parchment paper. Cut the dough in half; roll out each half into a thin 9-inch square on a floured surface. Cut each square into 1-by-3-inch strips. Cut a 1-inch slit lengthwise in the center of each strip; insert one end of the strip into the opening, pull through and twist to make a bow tie shape. Transfer to the prepared baking sheet.
  • Set a rack on another baking sheet. Heat 2 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches of 6 to 8, fry the cookies, turning once, until golden brown and crisp, 3 to 4 minutes. Transfer to the rack with a slotted spoon; toss in the spiced sugar while still warm.

BROWN BUTTERY BOWTIES



Brown Buttery Bowties image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

2 sticks (16 tablespoons) unsalted butter
1/2 teaspoon kosher salt, plus more for pasta water
1 pound farfalle (bowtie pasta)
1 cup panko breadcrumbs
1/4 cup finely chopped fresh parsley
1 tablespoon lemon zest
Freshly ground black pepper
1/4 cup finely grated Parmesan, plus more for serving

Steps:

  • Place the butter in a Dutch oven or large, high-sided saucepan over medium-high heat. Cook until the butter becomes golden brown and fragrant, 3 to 4 minutes. Remove from heat, cover and set aside.
  • Bring a pot of generously salted water to bowl. Cook the farfalle until it is al dente, 8 to 10 minutes. Meanwhile, place the breadcrumbs in a dry pan and toast over medium heat until lightly golden, 2 to 3 minutes. Remove from the heat and transfer to a small bowl. Add the parsley, lemon zest, salt, pepper and 2 tablespoons of the brown butter and stir to combine. Set aside.
  • Put the brown butter back on medium heat. Drain the farfalle and add it to the butter, tossing to coat. Sprinkle with the breadcrumbs and Parmesan and serve with more Parmesan.

KUNG PAO CAULIFLOWER



Kung Pao Cauliflower image

Forget chicken (and your stack of take-out menus): this sweet and spicy vegetarian dish proves once more that cauliflower is king.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup sweet chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, plus more for frying
3 scallions, thinly sliced, white and green parts separated
1 medium jalapeño, thinly sliced
One 1-inch piece ginger, minced
2 large eggs
3/4 cup cornstarch
1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon roasted and salted peanuts, roughly chopped

Steps:

  • Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
  • Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
  • Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
  • Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.

STICKY CRISPY CAULIFLOWER



Sticky Crispy Cauliflower image

I get asked for this recipe all the time because it's just so irresistibly moreish. Crisp-baked battered cauliflower florets are coated in a sticky, sweet and sour sauce, fresh chopped cilantro and scallions.

Provided by Food Network

Categories     side-dish

Time 35m

Yield 2 servings

Number Of Ingredients 18

Olive oil, for the baking sheets
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon granulated garlic
1 teaspoon ground ginger
1 pinch of flaky sea salt
1 cup chilled sparkling water
1 medium head cauliflower, cut into bite-sized florets (about 1 pound)
3 tablespoons light brown sugar
2 tablespoons ketchup
2 tablespoons tamari or soy sauce
2 tablespoons apple cider vinegar (rice or white vinegar also work well)
1 tablespoon toasted sesame oil
1 tablespoon sriracha (less or more, depending on how hot you like it)
2 medium cloves garlic, finely chopped
2 tablespoons fresh cilantro, finely chopped
2 scallions, green and white parts, thinly sliced

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Liberally grease 2 parchment-lined baking sheets with olive oil.
  • In a medium-large mixing bowl, combine the flour, cornstarch, baking powder, garlic, ginger, and salt. Make a well in the middle and stir in the sparkling water, whisking with a fork to form a smooth batter.
  • Add the cauliflower florets and gently toss to coat them evenly in the batter.
  • Place the florets onto the baking sheets, allowing a space between each piece to help them crisp up in the oven (if they are too close, they will steam each other). Bake, turning once, until crispy and golden brown, about 10 minutes.
  • Meanwhile, make the sauce: Place the brown sugar, ketchup, tamari, vinegar, sesame oil, sriracha and garlic in a small saucepan. Using a wooden spoon, mix well and bring to a gentle, bubbling simmer. Cook, stirring often, until it reduces into a glossy consistency that coats the back of the wooden spoon, about 10 minutes.
  • Remove the cauliflower from the oven and tip into a bowl. Drizzle over the sweet and sour sauce, add most of the cilantro and scallions, leaving some behind for garnish, and gently toss to coat each floret.
  • Transfer to a serving plate and sprinkle over the remaining cilantro and scallions before serving. Enjoy.

BROCCOLI AND BOW TIES



Broccoli and Bow Ties image

Provided by Ina Garten

Categories     main-dish

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 11

Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional

Steps:

  • Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
  • In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
  • Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
  • To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

CAULIFLOWER WITH BROWN BUTTER



Cauliflower with Brown Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield about 4 side dish servings

Number Of Ingredients 7

Kosher salt
1 head cauliflower (about 2 pounds), broken into small florets
1/4 cup unsalted butter
3 tablespoons fresh breadcrumbs
2 teaspoons freshly squeezed lemon juice
1 tablespoon minced parsley
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes. Drain in a colander in the sink.
  • Meanwhile, heat a large skillet over medium-high heat. Add the butter, and move the pan in a circular motion as it melts. When the butter's foam begins to subside, after a couple minutes, add the breadcrumbs. Continue cooking and swirling the skillet, until the butter begins to brown, about 30 seconds more. Remove the pan from the heat and stir in the lemon juice to stop the cooking.
  • Add the cauliflower and parsley to the skillet, season with salt and pepper, and toss until evenly coated with the brown butter. Warm over medium heat if needed. Transfer to a serving platter and serve immediately.

BOW TIES WITH SAUSAGE AND LEEK SAUCE



Bow Ties with Sausage and Leek Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

6 quarts salted water
2 large leeks
2 tablespoons extra virgin olive oil
2 sweet Italian sausages, casings removed
1 tablespoon minced shallots
2 tablespoons unsalted butter
1 cup young peas, blanched in boiling water for 2 minutes, or defrosted and drained frozen baby peas
1 cup chicken stock
Salt and freshly ground black pepper
1 pound bow-tie pasta (farfalle)
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving, if you like

Steps:

  • Bring the salted water to a boil.
  • Meanwhile, prepare the leeks: Cut off and discard the top third of the rough green portion and the root ends. Remove any brown or wilted outer layers. Slice the remaining green and white parts into 1/2-inch thick rounds. Rinse the leek slices in several changes of cold water, swishing them around to remove all soil and grit.
  • In a large skillet, heat the olive oil over medium heat. Crumble the sausage meat into the skillet and cook, breaking up the lumps, until golden, about 5 minutes. Add the leeks to the skillet and cook, stirring, until wilted, about 5 minutes. Stir in the shallots and cook for 1 minute. Add 1 tablespoon of the butter, the peas, and stock. Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover the skillet, and set aside.
  • Meanwhile, stir the bow ties into the boiling water. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente -- tender, but firm -- about 12 minutes. Drain the bow ties well and return them to a pot over low heat.
  • Add the sausage and leek sauce to the pasta and toss well until the pasta is coated. Remove the pot from the heat, add the remaining 1 tablespoon butter and the grated cheese, and toss well. Transfer to a warmed serving platter or individual bowls. Serve immediately, passing additional grated cheese on the side, if you like.

BROWNED BUTTER ROASTED CAULIFLOWER



Browned Butter Roasted Cauliflower image

When I was growing up, my mother (who insists on loving some of the least popular vegetables) always raved about how deliciously sweet and tender cauliflower can be. Here, the briny capers, lemon juice and sweet raisins allow the caramelized, nutty cauliflower to shine. -Gina Myers, Spokane, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 9

6 garlic cloves, unpeeled
3 tablespoons unsalted butter
1 medium head cauliflower, broken into florets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup golden raisins
1/4 cup chopped fresh parsley
1 tablespoon capers, drained and coarsely chopped
2 teaspoons lemon juice

Steps:

  • Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Wrap cloves in a piece of foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool to room temperature. Squeeze garlic from skins. Mash with a fork., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat., Place cauliflower in a greased 15x10x1-in. baking pan. Drizzle with browned butter; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until cauliflower is golden brown and tender., Transfer to a bowl. Add remaining ingredients and roasted garlic; toss to combine.

Nutrition Facts : Calories 148 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 260mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 4g protein.

ROASTED CAULIFLOWER WITH LEMON BROWN BUTTER



Roasted Cauliflower With Lemon Brown Butter image

Roasting vegetables is easy, but this technique elevates the everyday dinner staple. A pan of water in the oven with the cauliflower helps maintain its succulence, while an even temperature browns it and brings out its natural sugars. Brown butter and sage take it over the top.

Provided by Julia Moskin

Categories     easy, side dish

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 7

1/4 cup olive oil
1/4 cup sage leaves, loosely packed
1 tablespoon sea salt, more for tossing
3 medium-large heads cauliflower (about 3 pounds)
About 1 teaspoon table salt
6 tablespoons unsalted butter
1 lemon, zest finely grated

Steps:

  • Heat oil in a small pan until rippling. Add sage and cook, stirring, just until crisped, about 2 minutes. Lift out sage and drain on paper towels; transfer oil to a large bowl. Let sage cool and crumble with fingers into a small bowl. Stir in coarse salt and set aside.
  • Heat oven to 375 degrees. Place roasting pan with an inch of water in oven bottom. Add cauliflower to bowl with oil, add about 1 teaspoon table salt, and toss gently until coated. Spread out on two large baking sheets. Bake until browned, 20 to 30 minutes.
  • Melt butter in a small pan over medium heat. When foam subsides, watch closely and stir often. When white solids are brown and butter smells toasty, turn off heat, squeeze in juice of lemon and stir well.
  • Transfer cauliflower to a bowl, pour butter over, and add lemon zest. Add half the sage salt and toss. Taste and season with remaining salt as needed.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • Choose the right pasta: Use a short pasta such as bow ties, penne, or rotini. These pastas will hold the sauce well and won't get too soggy.
  • Cook the pasta al dente: This means cooking it until it is just tender but still has a slight bite to it. This will prevent the pasta from becoming mushy when you add the sauce.
  • Use fresh cauliflower: Fresh cauliflower has a better flavor and texture than frozen cauliflower. If you are using frozen cauliflower, be sure to thaw it completely before using.
  • Roast the cauliflower: Roasting the cauliflower brings out its natural sweetness and flavor. You can roast the cauliflower in the oven or on a grill.
  • Make sure the brown butter is golden brown: The brown butter is what gives this dish its rich flavor. Be sure to cook the butter until it is golden brown and smells nutty.
  • Garnish with fresh herbs: Fresh herbs such as parsley, basil, or thyme add a pop of color and flavor to the dish.

Conclusion:

This bow ties with brown butter and cauliflower is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of the roasted cauliflower, brown butter, and Parmesan cheese creates a rich and flavorful sauce that coats the pasta perfectly. This dish is sure to be a hit with your family and friends.

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