Best Cheesy Cauliflower And Pea Pasta Recipes

EASY CHEESY CAULIFLOWER AND PEAS

Steps:

• Preheat oven to 400°F.
• Toss cauliflower florets with melted butter and spread out on a baking sheet.
• Roast cauliflower at 400°F for about 10 minutes or until lightly browned.
• Meanwhile, heat cream and cheddar cheese in a pot over medium heat. Whisk occasionally until melted.
• Pour cheese mixture over the roasted cauliflower florets and mix until evenly coated.
• Stir in rinsed peas.
• Top with salt and pepper, and extra shredded cheese if using. Serve warm.

PASTA WITH CAULIFLOWER AND PEAS

Steps:

• Heat a Dutch oven or large pot over medium heat. Add the vegan bacon bit pieces, panko and pepper. Cook, stirring frequently, until Panko is deep, dark golden brown, about 3 to 4 minutes. Watch carefully so it doesn't burn! Transfer the Panko-bacon mixture to a bowl. Let cool, then toss with 2 tablespoons Parmesan. Set aside.
• Return the skillet to the heat, increase the heat to medium-high, and add a splash of water. Once the oil is hot, add the cauliflower, onion, and 1/4 teaspoon salt. Sauté, stirring occasionally, until cauliflower is tender and has begun to brown in spots, about 15 minutes. Stir in the garlic, thyme, and red pepper and cook until the garlic is fragrant, about 30 seconds. With a large spoon, scoop the vegetables onto a large plate.
• Return the pot to the heat. Add 2 1/2 cups of the broth and increase the heat to high. Once simmering, add the pasta and adjust the heat so that it comes to a gentle boil. As soon as it begins to boil, cook, stirring frequently, until most of the liquid is absorbed and pasta is tender. If at any point the pasta seems dry, add in some of the remaining broth to loosen it back up. Once the pasta has cooked, stir in the peas and let cook just long enough to warm them through, about 30 seconds. If the pasta is too dry, add more broth or (if you run out) hot water.
• Add your kale and stir until kale is wilted.
• Add in your reserved cauliflower mixture and stir until well incorporated.
• Remove the pot from the heat and stir in the parsley, lemon juice, remaining 2 tablespoons vegan parmesan.
• Taste and adjust salt and pepper as desired (remember, the bread crumb mixture is a bit salty/peppery too). Divide the pasta between serving bowls and sprinkle the bacon breadcrumbs generously over the top.
• Refrigerate leftovers.

CHEESY CAULIFLOWER AND PEA PASTA

Steps:

• 1. Cook the pasta in a pot of boiling water. Drain and add a little oil to the pasta and set aside.
• 2. Add the remaining olive oil to the pot. Add the onion and saute until softened. Add the garlic and cook 30 seconds. Add the cauliflower and chicken stock. Bring to a boil. Let the stock reduce by half and then add the scallions and peas. Stir in the pasta.
• 3. Add the heavy cream taste and adjust for salt and pepper. Add the Parmesan cheese and cook until melted. Stir in the butter

CHEESY CAULIFLOWER WITH PEAS

Steps:

• In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through.