Best 2 Bucatini With Cauliflower And Brussels Sprouts Recipes

Indulge in a culinary adventure with our exquisite Bucatini with Cauliflower and Brussels Sprouts, a symphony of flavors that will tantalize your taste buds. This delectable pasta dish features tender bucatini noodles enveloped in a creamy sauce bursting with roasted cauliflower and Brussels sprouts, complemented by a medley of savory ingredients. Discover a harmonious blend of textures and flavors, from the crispiness of the roasted vegetables to the velvety smoothness of the sauce.

Embark on a culinary journey with our curated collection of recipes, each offering a unique twist on this classic dish. Explore variations that cater to different dietary preferences, including a vegan version for those seeking a plant-based indulgence. Elevate your cooking skills with our detailed instructions and expert tips, ensuring success in recreating this culinary masterpiece in your own kitchen.

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BUCATINI WITH CAULIFLOWER AND BRUSSELS SPROUTS BUCATINI WITH CAULIFLOWER AND BRUSSELS SPROUTS RECIPE

Bucatini with Cauliflower and Brussels Sprouts Bucatini with Cauliflower and Brussels Sprouts Recipe image

Provided by á-3145

Number Of Ingredients 13

Ingredients

12 ounces bucatini or perciatelli
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 pound cauliflower florets, cut in 1-inch pieces
1/2 pound brussels sprouts, halved or quartered if large
Salt and freshly ground black pepper
1 small onion, finely chopped
2 large garlic cloves, thinly sliced
4 plump oil-packed anchovies, minced
1/2 teaspoon crushed red pepper
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
1/2 cup dry bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving

Steps:

HOME RECIPES Bucatini with Cauliflower and Brussels Sprouts Bucatini with Cauliflower and Brussels Sprouts

BUCATINI WITH CAULIFLOWER AND BRUSSELS SPROUTS

BUCATINI WITH CAULIFLOWER AND BRUSSELS SPROUTS image

Categories Pasta Sauté Kid-Friendly Quick & Easy Dinner Cauliflower Fall

Yield 4 4

Number Of Ingredients 13

Ingredients

¾ pound bucatini or periatelli pasta
½ cup plus 2 tablespoons extra virgin olive oil
½ pound cauliflower florets cut into 1 inch pieces
½ pound Brussels sprouts, halved or quartered if large
Salt and pepper
½ onions finely chopped
2 garlic cloves, thinly sliced
4 plump oil packed anchovies, minced
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
½ cup dry bread crumbs
½ cup freshly grated Parmigiano Reggiano plus more for serving
½ teaspoon crushed red pepper (optional)

Steps:

In a large pot of boiling salted water cook the pasta according to the packaging information. Drain and reserve ½ cup of the cooking water. Meanwhile in a large deep skillet, heat ¼ cup of the oil. Add the cauliflower and Brussels sprouts and season with salt and pepper. Cover and cook over medium high heat, stirring occasionally, until charred and crispy tender, about 5 minutes. Add ¼ cup of oil to the skillet and add the onion, garlic, anchovies, crushed red peppers (optional), rosemary, thyme. Cook stirring until the onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm. In a small skillet add the remaining 2 tablespoon olive oil and add the bread crumbs. Cook over moderately high heat, stirring until golden and crisp, about 4 minutes, season with salt and transfer to a bowl. Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing until the water is nearly absorbed. Remove from the heat and stir the ½ cup of grated Parmigiano Reggiano. Serve the pasta in large bowls, passing the bread crumbs and the cheese alongside.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't be afraid to experiment with different flavors. This recipe is a great starting point, but you can easily add or remove ingredients to suit your taste.
Cook the pasta al dente. This means that it should be cooked through but still have a slight bite to it.
Roast the vegetables until they are tender and slightly caramelized. This will give them a delicious flavor and texture.
Make sure the sauce is creamy and flavorful. You can adjust the consistency of the sauce by adding more or less pasta water.
Serve the dish immediately, while the pasta is still hot. This will ensure that the flavors are at their best.

Conclusion:

This bucatini with cauliflower and Brussels sprouts is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy pasta dish to try, give this recipe a try. You won't be disappointed!