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- Dish type
- Side dish
- Vegetable side dishes
Steamed cauliflower is tossed with hot spaghetti and topped with grated Parmesan for a quick, satisfying vegetarian meal. You could also make it with broccoli.
63 people made this
- 1 head cauliflower, broken into small florets
- 6 tablespoons olive oil, or as needed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh parsley
- 1/4 teaspoon garlic powder (optional)
- salt to taste
- ground black pepper to taste
- 2 tablespoons grated Parmesan cheese
- 450g spaghetti
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Cook pasta in a large pot of boiling salted water until al dente.
- Break cauliflower into florets and steam until tender.
- Heat some of the olive oil in a large frying pan. Add onion and saute until golden. Add garlic and cook until golden brown. Stir in cauliflower and seasonings.
- Drain pasta, and transfer to a large serving bowl. Toss with onion and cauliflower mixture and top with cheese.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(77)
Reviews in English (64)
Better method-Use 1 head cauliflower cut into florets and seasoned with 2-3 tablespoons olive oil, salt, pepper, and minced garlic to taste. Roast on a baking sheet in a 400 degree oven for 20-25 minutes. Meanwhile, make pasta and drain. Toss cauliflower and pasta together (with olive oil from baking sheet) and add 1/2 cup pasta water. Combine. Top with cheese. YUMMY! Something truly wonderful happens when you roast cauliflower. Must try!-24 Feb 2010
I always roast the cauliflower instead of steaming it. It adds so much more flavor. I toss it with a little olive oil (about 2 tbls per lg head of cauliflower), salt, pepper, granulated garlic and a little onion powder and then roast it in a very hot oven (425*) until very golden brown and pretty limp. Toss that in with your pasta and you will see why roasting the cauliflower instead of steaming it makes all the difference in the world. This is a very common menu item for Meatless Mondays at our house. A lg, full head of cauliflower is just enough for a 16 oz. box of pasta and feeds a family of four nicely as a main dish, with leftovers for the next day. If you can't find a good sized cauliflower (at least 2 to 2 1/2 pounds) then buy two smaller ones. Break the cauliflower up into pieces about as large as a toddler's fist.-30 Mar 2011
I used a head of cauliflower and two bunches of brocolli in this recipe. I also found that using 2 tablespoons of oil was enough. I used shredded parmesan cheese instead of grated.-02 Feb 2006
Spaghetti Carbonara with Roasted Cauliflower
A fresh twist on this beloved classic makes it the perfect dinner for a chilly night.
- 1 small head cauliflower , cut in florets
- 4 teaspoons olive oil
- salt and pepper
- 340 g spaghetti (or other long pasta)
- 4 large egg yolks
- 1 cup grated parmesan cheese (approx)
- pinch pepper
- 170 g pancetta , diced
- 3 tablespoons capers , rinsed and drained
- 1 large cloves garlic , minced
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped fresh parsley (optional)
Nutritional facts PER SERVING: about
- Calories 620
- Total fat 19 g
- Saturated fat 6 g
- Cholesterol 205 mg
- Sodium 950 mg
- Total carbohydrate 79 g
- Fibre 5 g
- Sugars 5 g
- Protein 33 g
- Iron 4.3 mg
Preheat oven to 425°F. Place cauliflower on baking sheet drizzle with oil, mixing to coat well. Season with salt and pepper. Bake on bottom rack of oven, stirring halfway through, until tender and golden, 30 to 40 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente, 8 to 10 minutes. Reserving 1/2 cup of the cooking liquid, drain well. In bowl, whisk together egg yolks, Parmesan and pepper set aside.
In large, deep skillet, cook pancetta over medium-high heat for 3 minutes. Add capers cook, stirring, until crisp, about 2 minutes. Add garlic and lemon zest cook, stirring, for 1 minute. Remove pan from heat transfer one-third of the pancetta mixture to paper towel-lined plate.
Add pasta and cauliflower to skillet with remaining pancetta mixture. Stir in reserved egg yolk mixture until pasta is well coated, adding enough of the reserved cooking liquid for creamy consistency. Stir in lemon juice.
Garnish with reserved pancetta mixture, a sprinkle of Parmesan, and parsley (if using).
Test Kitchen Tip: This recipe only uses egg yolks, but don&rsquot toss out the whites: Use them to make a light omelette or meringue.
Garlic Chili Pasta with Roasted Cauliflower
If not, I vote it should be. When you taste how amazing this pasta is, you’re going to want it all hours of the day.
Have you ever had a sauce-less pasta? I know it sounds boring. But here’s the thing – it’s not.
Al-dente pasta tossed in garlic-and-chili-infused olive oil, fresh parsley, and vegan parmesan cheese. You won’t be missing the cream sauce one bit.
This recipe is easy to make, requiring just 30 minutes and 10 basic ingredients.
And the flavors and preparation are so simple it makes a great weeknight staple.
Don’t worry. If you’re weary of cauliflower, try it roasted! If you season it well – in this case with red pepper flakes, garlic, and sea salt – it roasts up beautifully and pairs incredibly well with this light pasta dish.
I hope you all love this dish! It’s:
Dusted with vegan parmesan cheese
This would make the perfect quick weeknight meal when you’re craving something substantial and comforting, yet light. It’s a dish the whole family will love. To make it more substantial, pair it with a salad – the Kumquat Kale Salad and Apple Pecan Arugula Salad are two of my favorites.
If you do try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Pasta with Roasted Cauliflower and Anchovies Recipe
Pasta with Roasted Cauliflower and Anchovies recipe features roasted cauliflower and anchovies. This my version of the popular Italian pasta recipe. This pasta is so good that you’ll want to lick the bowl! If you love roasted cauliflower as I do, you will absolutely love this Pasta with Roasted Cauliflower and Anchovies dish. Even if you think you are not an anchovy lover, you probably will not mind them, as once the anchovies are fried, the anchovies melt into the background and provide the dish with rich and savory undertones. This pasta with roasted cauliflower dish will make you an anchovy lover in the future.
- 1 head cauliflower
- 1/4 cup plus 2 tablespoons olive oil, extra-virgin
- 1 pound small tubular pasta (such as penne pasta)
- 4 large cloves garlic, coarsely chopped
- 1 jalapeno chile pepper, stems, ribs, and seeds removed, chopped
- 4 anchovy fillets in oil, drained and chopped*
- 3/4 cup bread crumbs
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup flat-leaf parsley, finely chopped
- Coarse salt and freshly-ground black pepper to taste
Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper or a silpad.
Rinse cauliflower and cut into quarters. Cut off and discard leaves and cores cut quarters into 1/4- to 1/2-inch thick slices or wedges.
In a large bowl or a resealable plastic bag, toss the cauliflower with the 2 tablespoons olive oil, salt, and pepper.
Transfer the seasoned cauliflower to the prepared baking sheet and spread in a single layer.
Bake the cauliflower approximately 20 to 25 minutes, turning every 10 minutes, or until cauliflower is browned or caramelized on edges and tender. Remove from oven and let cool. Can be made 1 day in advance. Cover and refrigerator until ready to use.
Prepare the pasta according to package directions drain and return to pan to keep warm. Learn How To Cook Pasta Properly. Reserve 1 cup of the pasta water to add to the prepared dish, if needed.
While the pasta is cooking, prepare the sauce. In a large frying pan over medium-low heat, warm the remaining 1/4 cup olive oil. Add the garlic and cook, stirring until just lightly golden, approximately 2 minutes. Add the chile pepper and continue cooking, stirring another 1 minute or until just warm. Add the anchovies and continue cooking, stirring, until the anchovies dissolve for another 2 minutes. Gently stir in the cooked cauliflower. Remove the pan from the heat.
Immediately toss the cauliflower mixture with the pasta. Add the reserved 1 cup of pasta water, stirring to combine. Add the bread crumbs, Parmesan cheese, and parsley toss to combine. Season to taste with salt and pepper. Transfer to a large serving bowl and serve immediately.
* Use only good-quality Spanish or Portuguese anchovies. Anchovy paste may be substituted (approximately two inches squeezed from the tube will provide the equivalent taste of one anchovy fillet). More anchovy fillets may be added according to your personal taste.
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5 Ingredient Pancetta Parmesan Cauliflower Pasta Recipe
This 5 ingredient pancetta parmesan cauliflower pasta recipe is the perfect easy dinner recipe, and is the first Five-Ingredient Friday of the year!
Pasta is one of my favorite things to make for fast & easy dinners. And with only 5 ingredients, it truly couldn’t be more simple!
While the pasta is cooking, one can make the amazing mix-ins– pancetta and cauliflower, totally delicious! The pancetta crisps up and combines perfectly with cauliflower and pasta, and when combined with cheese – omg, it’s such a great dinner that everyone will love. And the best part, it’s ready to enjoy in under 20 minutes!
I like using whole wheat penne pasta for this dish, but any pasta would work. I’ve also made this dish using bacon in place of pancetta, so it’s totally cusomizable. When draining the water that the pasta is cooking in, you’re going to reserve a little of the pasta water and add it back in – this mixed with the parmesan cheese makes for an almost creamy sauce which brings the pasta dish together.
Next time you’re in need of a super quick dinner recipes, make this 5 ingredient pancetta parmesan cauliflower pasta!
Roasted Cauliflower And Parmesan Zucchini Noodles
I love my pasta, but ever since I started making zucchini noodles, I’ve been hooked. Because we need to have pasta dish almost every week, I’ve been starting to substitute regular pasta in recipes with zoodles like in these Roasted Cauliflower And Parmesan Zucchini Noodles.
My husband liked the idea, too, which gave me more confidence to experiment. This is how I created these Roasted Cauliflower And Parmesan Zucchini Noodles.
I’ve made this particular recipe many times, using regular and whole wheat pasta. Zucchini noodles worked great, too.
Roasted cauliflower has been popular among veggie lovers.
It has been called cauliflower wings, popcorn, steaks in recipes, but what it is – cauliflower with a seasoning, roasted in the oven on higher temperature.
Once roasted it has great texture, tenderness and flavor.
So for this Roasted Cauliflower And Parmesan Zucchini Noodles Recipe I stir fried the zucchini noodles for a few minutes. I like them slightly cooked, not raw. Then I added roasted cauliflower, parmesan cheese, chopped parsley and some chopped almonds for extra crunch. The dish is easy and comes together in 30 minutes. Perfect for a clean weeknight meal.
Spaghetti with Cauliflower, Capers, and Lemon
Bring a 5- to 6-quart pot of salted water to boiling. In a large skillet heat 2 tablespoons of the oil over medium-low heat. Add bread crumbs to hot oil cook about 3 minutes or until crumbs are crisp and golden brown, stirring frequently (reduce heat and stir constantly if bread crumbs are becoming too dark). Stir in 1 clove of the minced garlic cook and stir until garlic is fragrant. Transfer mixture to a small bowl. Stir in 1/4 cup of the Parmesan cheese and the lemon peel set aside.
In the same large skillet heat the remaining 2 tablespoons oil over medium-high heat. Add onion and salt cook about 3 minutes or until onion is tender, stirring occasionally. Stir in the 1 teaspoon thyme and the remaining 2 cloves minced garlic cook and stir for 30 seconds. Add cauliflower, broth, and capers cover and cook about 10 minutes or until cauliflower is tender. Stir in lemon juice and pepper.
Meanwhile, in the large pot cook spaghetti according to package directions, except cook for 2 minutes less than the time given on the package. Drain spaghetti and return to large pot.
Add cauliflower mixture to spaghetti. Cook about 5 minutes more or until spaghetti is al dente. Divide spaghetti mixture among six shallow serving bowls. Sprinkle with the bread crumb mixture and the remaining 1/4 cup Parmesan cheese. If desired, garnish with additional snipped fresh thyme or thyme sprigs.
Roasted Cauliflower Carbonara
Mainly because I always have everything on hand when it comes to carbonara – spaghetti, bacon, eggs, Parmesan – you know, all the important stuff.
But with this wedding diet and all, I need to eat a little bit healthier. Which basically means I’m incorporating some veggies into my already set diet.
You know, the spaghetti-bacon-egg-Parmesan-sauce diet.
So that’s what we have here. Sneaked in cauliflower roasted just beautifully with fresh thyme and garlicky goodness.
See, the wedding diet isn’t too bad, right?
Parmesan Crusted Baked Cauliflower
Yesterday, Mr EN and I ate this entire head of cauliflower in 10 minutes. Yep, and we had NO TROUBLE doing that. We ate it as a snack, in-between making homemade spaghetti sauce (with ground lamb and pork that was in our freezer) gluten-free brownies, and a Balsamic Chicken, Potatoes and Tomatoes sheet pan dinner. In our defense, we’re delivering the spaghetti sauce to friends today, but we did manage to put away the rest of the dishes mentioned here.
One thing our family has been doing to stay in touch – while social distancing – is to share what we’re cooking via text or social media. This morning my sister and sister-in-law asked for this Parmesan Crusted Cauliflower recipe so I’ll get right to it and to the point: THIS DISH IS SOOOO good and it’s easy to make. Just follow the instructions below and in 30-40 minutes you’ll have a cheesy, salty, mustardy, mind-and-taste-bud-blowing cauliflower experience in your mouth – I guarantee it.
What are you cooking today? I’d love to know. I’ve gotta hurry and get this posted. I hear Mr. EN fumbling around in the kitchen and I’m pretty sure I smell Pumpkin Pancakes.