MARK BITTMAN'S PASTA WITH CAULIFLOWER
A quick and simple recipe printed in "The New York Times" (Feb. 6, 2009). "There are many possible variations. For the cauliflower, you can substitute broccoli, rape or even kale or collards. When you're simmering the garlic, you can add anchovies, capers, pine nuts or dried red pepper flakes -- some or all of them. You can toss crumbled cooked sausage meat or chopped shrimp into the garlic mixture along with the bread crumbs. Or you can garnish with chopped parsley, basil or grated Parmesan."
Provided by blucoat
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
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 the cauliflower in it 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, saute 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 and bread crumbs to skillet, and turn heat to medium. Cook, stirring occasionally. When pasta is just about done -- it should be two or three 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, serve.
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Alice Mueni
[email protected]I'm not a fan of cauliflower, but this dish was surprisingly good.
Levi Bessette
[email protected]This dish is a great way to use up leftover cauliflower.
Linda Matoeme
[email protected]Will definitely make again!
Alex Cienega
[email protected]Not bad, but not great.
Twisted 13
[email protected]Delicious and healthy!
Miselie Nordelus
[email protected]This recipe was easy to follow and the dish turned out great. The cauliflower was roasted to perfection and the pasta sauce was creamy and flavorful. I would definitely make this dish again.
Abeke Emmanuel
[email protected]This dish was a bit bland for my taste. I would have liked more flavor in the sauce. Overall, it was an okay dish, but I wouldn't make it again.
prabesh gautam
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The cauliflower is roasted to perfection and the pasta sauce is creamy and flavorful. I highly recommend this dish.
Raju Raju
[email protected]This dish was easy to make and very tasty. I used whole wheat pasta and added some chopped spinach to the sauce. It was a healthy and satisfying meal.
Imposter Xmetic
[email protected]I'm not a huge fan of cauliflower, but this dish was surprisingly good. The cauliflower was roasted until it was slightly caramelized and it had a nice smoky flavor. The pasta sauce was also very flavorful.
sayyada akil
[email protected]This was a delicious and easy recipe. I made it for dinner last night and my family loved it. The cauliflower was roasted to perfection and the pasta was cooked al dente. The sauce was also very flavorful.
Jadin Cooper
[email protected]This pasta dish is a great way to get your veggies in. The cauliflower is roasted until tender and slightly caramelized, and it pairs perfectly with the creamy pasta sauce. I also love the addition of the crispy breadcrumbs, which add a nice textural