Best 2 Whole Wheat Rigatoni And Cauliflower Wilted Arugula Feta Olives Recipes

Embark on a culinary journey with our wholesome and delectable Whole Wheat Rigatoni and Cauliflower Wilted Arugula Feta Olives dish, a delightful symphony of flavors and textures that will tantalize your taste buds. This vegetarian delight combines the goodness of whole wheat rigatoni, roasted cauliflower, wilted arugula, crumbled feta cheese, and briny olives, all tossed in a tangy lemon-tahini dressing. Our recipe guide offers step-by-step instructions to create this satisfying meal, ensuring perfect results every time.

In addition, we present variations to suit your dietary preferences. For a vegan option, substitute the feta cheese with dairy-free alternatives like tofu or nutritional yeast. Alternatively, if you prefer a spicier kick, add a pinch of chili flakes or a drizzle of chili oil to the dressing. Explore our collection of mouthwatering recipes, including the vibrant Beet, Orange, and Goat Cheese Salad, the hearty Slow-Cooker Turkey Chili, and the indulgent Chocolate Avocado Mousse. With detailed instructions, cooking tips, and stunning food photography, our recipes are designed to inspire your culinary creativity and bring joy to your kitchen.

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

SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC

Spiced Roasted Cauliflower With Feta and Garlic image

Cauliflower undergoes a few stages of cooking in this recipe, and, for a deep brown and ridiculous flavor, it's important to see it through all of them. It will be cooked through about halfway through roasting, but to transform it from pale and tender to crisp and golden brown, it must continue roasting at very high heat. Make sure to keep the smaller bits that fall away as you prepare and slice the cauliflower. They'll get the most golden and crunchy, almost like little cauliflower bread crumbs.

Provided by Alison Roman

Categories weekday, vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 small head cauliflower
6 garlic cloves, smashed
3 tablespoons olive oil, plus more for serving
2 teaspoons fennel or cumin seed
1 teaspoon ground turmeric
Pinch of red-pepper flakes
Kosher salt and ground pepper
1 ounce feta cheese, sliced or crumbled
¼ cup parsley, tender leaves and stems, coarsely chopped
¼ cup cilantro, mint or dill, tender leaves and stems, coarsely chopped

Steps:

Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 220 milligrams, Sugar 2 grams, TransFat 0 grams

WHOLE WHEAT RIGATONI AND CAULIFLOWER, WILTED ARUGULA, FETA & OLIVES

Whole Wheat Rigatoni and Cauliflower, Wilted Arugula, Feta & Olives image

This convenient recipe makes getting two meals on the table a snap.

Provided by USA WEEKEND columnist Pam Anderson

Categories Greek Recipes

Yield 6

Number Of Ingredients 13

Ingredients

1 pound bite-size whole wheat pasta, such as rigatoni or penne
1 tablespoon Salt
1 medium head cauliflower, trimmed and cut into bite-size florets
3 tablespoons olive oil
½ red bell pepper, cut into medium dice
½ yellow bell pepper, cut into medium dice
3 cloves garlic, minced
1 cup canned crushed tomatoes
1 teaspoon Italian seasoning
¼ cup coarsely chopped pitted kalamata olives
4 cups factory-washed arugula or spinach
¾ cup crumbled feta cheese, divided
1 pinch Freshly ground black pepper

Steps:

Bring a generous 2 quarts of water and salt to a boil in a large soup kettle; add pasta and cook, partially covered, for 4 minutes. Add cauliflower and cook, partially covered, until pasta and cauliflower are tender, about 6 minutes longer. Reserve 1 cup of cooking liquid, drain pasta and return top pot.
Meanwhile, heat oil in a 10-inch skillet. Add peppers, and saute until tender, about 4 minutes. Add garlic; continue to saute until golden and fragrant, about 1 minute longer. Add tomatoes, seasoning and olives; simmer sauce about 5 minutes. Add sauce to pasta, along with reserved cooking liquid, arugula and 1/2 cup feta. Toss, seasoning to taste with pepper. Serve with additional feta.
For lunch, pack pasta and extra feta in leakproof containers. Warm pasta in microwave and top with feta.

Nutrition Facts : Calories 404 calories, Carbohydrate 60.9 g, Cholesterol 16.7 mg, Fat 13.6 g, Fiber 8.7 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 1550.4 mg, Sugar 5 g

Tips:

For the best flavor, use fresh cauliflower and arugula.
If you don't have whole wheat rigatoni, you can use another type of pasta, such as penne or rotini.
To make the dish vegan, omit the feta cheese and use a plant-based milk instead of cow's milk.
If you don't have kalamata olives, you can use another type of olive, such as black olives or green olives.
To make the dish spicier, add a pinch of red pepper flakes to the olive oil when you are sautéing the cauliflower.
If you don't have a lemon, you can use another type of citrus fruit, such as an orange or a grapefruit.

Conclusion:

This whole wheat rigatoni and cauliflower with wilted arugula, feta, and olives 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. The combination of flavors and textures in this dish is sure to please everyone at the table.