Best 5 Pasta With Cauliflower And Collards Recipes

SICILIAN CAULIFLOWER PASTA

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.

PASTA WITH CAULIFLOWER AND COLLARDS

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta.
• Meanwhile, in a medium pot, heat oil over medium. Add shallot and cook, stirring occasionally, until soft, about 5 minutes. Add wine and cook until almost evaporated, about 5 minutes. Add collards and cook, stirring occasionally, until bright green and crisp-tender, 8 minutes. Add cauliflower, lemon zest, and pasta. Cook until cauliflower and pasta are hot, stirring and adding enough pasta water to create a thin sauce that coats pasta, about 4 minutes. Transfer to a serving bowl and drizzle with oil. Serve immediately.

PASTA WITH CAULIFLOWER

Steps:

• Bring a large pot of water to a boil. Trim the cauliflower and divide it into florets. Add about a tablespoon of salt to the water and boil cauliflower until it is tender but not mushy. Using a slotted spoon or strainer, remove the cauliflower and set it aside. When it is cool enough to handle, chop it roughly into small pieces.
• Meanwhile, in a large deep skillet over medium-low heat, sauté garlic in olive oil, stirring occasionally, until garlic is golden. Start cooking pasta in same pot and same water as was used for the cauliflower.
• When the garlic is ready, add the cauliflower to skillet and turn heat to medium. Cook, stirring occasionally. When pasta is just about done - it should be 2 or 3 minutes short of the way you like it - drain it, reserving about a cup of cooking liquid.
• Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, mix in the bread crumbs.

CREAMY PASTA WITH CAULIFLOWER

Steps:

• Place cauliflower into a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove cauliflower with a strainer, reserving the cooking water in the pot.
• Melt butter in a large skillet over medium-high heat. Add onion and cook until transparent, about 5 minutes. Add cauliflower florets and red pepper flakes; saute until browned, 7 to 10 minutes. Add heavy cream; cook until reduced by half, 10 to 15 minutes.
• Meanwhile, bring the cauliflower cooking water back to a boil. Add farfalle and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Add tomatoes to the cauliflower sauce; cook until heated through, about 1 minute. Add 1 cup Parmesan cheese to the cauliflower sauce; cook and stir until melted, about 1 minute more.
• Combine pasta and sauce; toss until well coated. Sprinkle with additional Parmesan cheese to serve.

PASTA WITH COLLARD GREENS AND ONIONS

Steps:

• Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.
• Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
• Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.
• Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.