Best 2 Purple Cauliflower Pasta Recipes
Indulge in a culinary masterpiece that is both visually stunning and bursting with flavor – Purple Cauliflower Pasta. This innovative dish combines the vibrant hues of purple cauliflower with the richness of creamy Alfredo sauce, creating a feast for the eyes and the palate. Discover the secrets to crafting this colorful pasta dish, including a vegan alternative that caters to diverse dietary preferences. Embark on a culinary journey that blends taste, color, and dietary versatility in perfect harmony.
Here are our top 2 tried and tested recipes!
PURPLE CAULIFLOWER PASTA
I was drawn to a purple cauliflower at the market and brought it home. Was too afraid to ruin its beautiful colour by boiling it to death, so I made a quick cauliflower pasta flavored with sliced garlic, walnuts, and rosemary.
Provided by schnitzell
Categories Pasta Main Dishes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain, reserving 1/2 cup cooking water.
- Heat a small skillet over medium-low heat. Place walnuts in the hot skillet; continually cook and stir walnuts until toasted and fragrant, 3 to 5 minutes. Remove from heat and chop walnuts.
- Heat olive oil in a pan over medium heat. Cook and stir garlic in hot oil until golden, 2 to 3 minutes. Remove garlic from pan and set aside.
- Cook and stir cauliflower and 1/2 teaspoon kosher salt in the same pan over medium-high heat, stirring occasionally, until cauliflower is tender, 8 to 10 minutes.
- Pour balsamic vinegar over cauliflower. Cook and stir cauliflower until balsamic vinegar has reduced, about 1 minute.
- Stir walnuts, cooked garlic, red pepper flakes, and rosemary into cauliflower mixture until well combined.
- Stir cooked rotini and reserved 1/2 cup cooking water into cauliflower mixture until well blended. Sprinkle 1/2 teaspoon kosher salt and Parmesan cheese over rotini and cauliflower mixture.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 37.2 g, Cholesterol 0.4 mg, Fat 12.6 g, Fiber 3.8 g, Protein 8.3 g, SaturatedFat 1.6 g, Sodium 513.2 mg, Sugar 3.6 g
PASTA WITH CAULIFLOWER
This dish is derived from a Marcella Hazan recipe. It's dead simple, and the cauliflower can be precooked a day ahead or so. Or, the whole thing can be made at once: cook the cauliflower in water, scoop it out and then, later, cook the pasta in the same water. It's already boiling, and you want the taste of the cauliflower anyway, so why not? The cauliflower gets cooked more, in a skillet with toasted garlic, so don't boil it to death, although you do want it to be tender. And in the original Minimalist recipe, from 2000, bread crumbs were added to the skillet along with the cauliflower, but since some pasta water is usually added to the skillet to keep the mixture saucy, the bread crumbs become soggy. Better, then, to stir the bread crumbs in at the very end. They should be very coarse and ideally homemade, and if they're toasted in olive oil in a separate skillet before you toss them in, so much the better.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 40m
Yield 3 or 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 686, UnsaturatedFat 13 grams, Carbohydrate 112 grams, Fat 17 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 678 milligrams, Sugar 7 grams
Tips:
- Utilize a large skillet or saucepan. The cauliflower will release a lot of liquid as it cooks, so you need a large pan to accommodate it.
- Don't overcrowd the pan. If you overcrowd the pan, the cauliflower will not cook evenly and will be more likely to become mushy.
- Cook the cauliflower in batches if necessary. If you have a lot of cauliflower to cook, you may need to cook it in batches.
- Season the cauliflower to taste. You can season the cauliflower with salt, pepper, garlic powder, onion powder, or any other desired spices.
- Add the pasta to the cauliflower when it is almost tender. This will ensure that the pasta cooks evenly and doesn't become overcooked.
- Reserve some pasta water. The pasta water can be used to thin out the sauce or to add creaminess to the dish.
- Garnish with fresh herbs or grated cheese. This will add a pop of color and flavor to the dish.
Conclusion:
Purple cauliflower pasta is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. The cauliflower provides a good source of fiber and nutrients, while the pasta provides a good source of carbohydrates and energy. The dish can be customized to your liking by adding different vegetables, proteins, or sauces. With its vibrant color and delicious flavor, purple cauliflower pasta is sure to be a hit with the whole family.
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