Best My Dads Pasta And Cauliflower Recipes

Pasta and Cauliflower image

Provided by By The Lake

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb mostaccioli pasta
2 heads cauliflower
4 -5 garlic cloves, chopped
3 bunches of long green onions, chopped
1/2 cup butter
2 tablespoons vegetable oil
1 cup seasoned bread crumbs
salt
fresh ground black pepper
freshly grated parmesan cheese

Steps:

Boil cut up pieces of cauliflower in 6 quarts of water until tender.
Saute long green onions, garlic and about a half a cup of bread crumbs in one stick of butter for about 5 minutes or until breadcrumbs are slightly brown.
With a slotted spoon remove cauliflower and add to the breadcrumb mixture.
Stir adding remaining butter and bread crumbs.
Cook the pasta in the cauliflower water until done. Around 10 minutes.
Add around a cup of cauliflower water to the breadcrumb mixture to moisten.
Mix the mostaccioli and cauliflower together .
Top with freshly grated Parmesan cheese and you ready to serve.
Not a good time to diet if you make this dish.

Pasta with Cauliflower-Parmesan Butter image

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 4 servings, plus additional cauliflower-Parmesan butter (about 8 tablespoons)

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
12 ounces pasta
8 ounces frozen or fresh cauliflower florets, thawed if frozen
1/2 cup grated Parmesan
1 clove garlic
1 small shallot, roughly chopped
1 stick (8 tablespoons) unsalted butter, at room temperature

Steps:

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
Meanwhile, pulse the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
Melt 4 tablespoons of the cauliflower-Parmesan butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
Tightly wrap the remaining cauliflower-Parmesan butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.