Best Parmigiano Crusted Rigatoni With Cauliflower Recipes

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PARMIGIANO-CRUSTED RIGATONI W/CAULIFLOWER & BACON



Parmigiano-Crusted Rigatoni W/Cauliflower & Bacon image

Melissa Rubel from Food & Wine Magazine, uses a few shortcuts to make her creamy baked pasta. She starts by boiling the cauliflower and rigatoni together in one pot. Then, for a quick and supercrispy topping, she sprinkles the dish with Parmiagiano-panko crumbs, and broils it. The topping browns perfectly in only two minutes. F&W Magazine, 02/2008 - From World's Best Pastas.

Provided by Manami

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 1/2 tablespoons extra virgin olive oil
1 large garlic clove, thinly sliced
1 cup heavy cream
kosher salt & freshly ground black pepper
crushed red pepper flakes (optional)
3/4 lb rigatoni pasta
2 (1 3/4 lb) cauliflower, cut into 1-inch florets
1 cup panko breadcrumbs (Japanese bread crumbs)
1/2 cup freshly grated parmigiano-reggiano cheese
3 ounces cooked crispy bacon (don't make the bacon pieces too small)

Steps:

  • Preheat the broiler.
  • Bring a large pot of salted water to a boil.
  • In a medium skillet, heat 1 tablespoon of the olive oil.
  • Add the garlic & crushed red pepper, if using, and cook over moderate heat until lightly golden, about 3 minutes.
  • Add the cream and simmer until thickened slightly, about 2 minutes; season with salt and frshly ground black pepper.
  • Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot.
  • Drain, reserving 2 tablespoons of the pasta cooking water.
  • Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and freshly ground black pepper.
  • Return the rigatoni and cauliflower to the pot.
  • Add the garlic cream, the crispy bacon and the reserved pasta water and toss until the pasta is coated.
  • Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top.
  • Broil for about 2 minutes, rotating constantly, until the topping is evenly browned.
  • Serve hot with a cherry-rich red blend: 2005 Capezzana Barco Reale.
  • Enjoy!

Nutrition Facts : Calories 984.1, Fat 52.5, SaturatedFat 21.9, Cholesterol 175, Sodium 704.4, Carbohydrate 102.5, Fiber 12, Sugar 11, Protein 30.9

PARMIGIANO CRUSTED RIGATONI WITH CAULIFLOWER



Parmigiano Crusted Rigatoni with Cauliflower image

This is a good dish to sneak some veggies into those who usually wouldn't eat them.

Provided by Lynnda Cloutier

Categories     Pasta

Number Of Ingredients 9

3 1/2 t. extra virgin olive oil
1 large garlic clove, thinly sliced
1 cup heavy cream
kosher salt and freshly ground pepper
3/4 lb. rigatoni
one 1 3/4 lb. head of cauliflower, cut into 1 inch florets
1 cup panko (japanese breadcrumbs)
1/2 cup freshly grated parmigiano reggiano cheese
3 oz. sliced prosciutto, cut into 1/4 inch wide ribbons

Steps:

  • 1. Preheat broiler. Bring a large pot of salted water to a boil. IN medium skillet, heat 1 T. of the olive oil. Add the garlic and cook over medium heat until lightly golden, about 3 minutes. Add cream and simmer until thickened slightly, about 2 minutes. Season the garlic cream with salt and pepper. Cook rigatoni until al dente; about 6 minutes before the rigatoni is done, add cauliflower florets to pot. Drain, reserving 2 T. of the pasta cooking water. Meanwhile, in medium bowl, toss panko with Parmigiano and remaining 2 1/2 T. olive oil; season with salt and pepper. Return rigatoni and cauliflower to pot. Add garlic cream, the prosciutto and the reserved pasta water and toss until pasta is coated. Scrape pasta into large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly until topping is evenly browned. Serve hot.

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY



Parmesan Roasted Cauliflower Recipe by Tasty image

Here's what you need: cauliflower florets, olive oil, italian breadcrumb, garlic powder, salt, grated parmesan cheese

Provided by Tasty

Categories     Sides

Yield 6 servings

Number Of Ingredients 6

7 cups cauliflower florets
1 tablespoon olive oil
1 cup italian breadcrumb
½ teaspoon garlic powder
½ teaspoon salt
½ cup grated parmesan cheese

Steps:

  • Preheat oven to 425˚F (220˚F).
  • In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
  • Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
  • Spread the cauliflower on a greased, foil-lined baking sheet.
  • Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 34 grams, Fat 6 grams, Fiber 5 grams, Protein 11 grams, Sugar 6 grams

PARMIGIANO-CRUSTED CAULIFLOWER WITH AGLIATA



Parmigiano-Crusted Cauliflower with Agliata image

Provided by Anne Burrell

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

2 cups cubed, day-old or stale rustic Italian bread (without the crust)
2 tablespoons red wine vinegar, plus more if needed
2 cloves garlic, smashed
1/2 cup extra-virgin olive oil
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
Kosher salt
Kosher salt
1 head cauliflower, cut into bite-size florets
Peanut or other neutral-flavor oil, for frying
1 cup all-purpose flour, plus more if needed
2 large eggs
1 cup breadcrumbs
1 cup freshly grated Parmigiano-Reggiano

Steps:

  • For the sauce: In a medium bowl, toss the bread with enough water to really moisten it up; you want it almost soggy. Then squeeze out the excess water, and place the bread, vinegar and garlic in a food processor and puree until smooth. While the machine is still running, drizzle in the olive oil and process until combined. Add the chives and parsley, and pulse a few more times to combine. Season with salt and more vinegar, if you like (I like a very bright, acidic dipping sauce). Transfer the sauce to a serving bowl.
  • For the cauliflower: Bring a large pot of well-salted water to a boil. Fill a large bowl of well-salted water with ice, and line a baking sheet with paper towels.
  • Toss the cauliflower in the boiling water. When the water returns to a boil, cook the cauliflower for 2 more minutes, then drain and immediately plunge the cauliflower in the ice water. When the cauliflower is cool, drain and lay it out to dry on the prepared baking sheet.
  • In a large saucepan, pour enough peanut oil to fill the pan 1 1/2 to 2 inches up the sides. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. To see if it's hot enough, drop some flour into it. If the flour sizzles and floats quickly, you're good to go. If the flour burns or the oil begins to smoke, it's too hot, so reduce the heat.
  • Set up standard breading procedure: one bowl of the flour, one bowl for the eggs, beaten with 2 tablespoons water, and one for the breadcrumbs and Parm. Then place a couple layers of paper towels on a baking sheet next to the stovetop. When the oil is hot, dredge some cauliflower in the flour and shake off the excess, then dip it in the egg mixture, and finally through the breadcrumb mixture. Repeat this process for the remaining cauliflower.
  • Working in batches so you don't overcrowd the pan, fry the cauliflower until brown and crispy, 3 to 5 minutes. Transfer the cauliflower to the paper towels, sprinkle with salt, and serve hot, hot and hot with the agliata sauce.

RIGATONI WITH CAULIFLOWER PUTTANESCA



Rigatoni with Cauliflower Puttanesca image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces mezzi rigatoni
1/3 cup extra-virgin olive oil, plus more for drizzling
1 head cauliflower, cut into small florets, core finely chopped
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
4 anchovy fillets (optional)
1 14-ounce can Italian cherry tomatoes, undrained
1 tablespoon capers, drained
1/4 cup pitted kalamata or niçoise olives, chopped
1 cup chopped fresh parsley
Grated parmesan cheese, for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cauliflower, season with salt and cook, without stirring, until it starts browning around the edges, 5 to 8 minutes. Stir once or twice and cook until well browned and softened, 5 to 7 more minutes. Push some of the cauliflower to one side of the pot, add the garlic, red pepper flakes and anchovies and cook until the garlic is lightly browned, about 30 seconds. Stir in the tomatoes with their juices and season with 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, 1 to 2 minutes. Stir in the capers and olives.
  • Add the pasta and 1/2 cup of the reserved cooking water to the sauce; cook, stirring, about 1 minute, adding more cooking water as needed to loosen. Season with salt and stir in the parsley. Drizzle each serving with olive oil and top with parmesan.

Nutrition Facts : Calories 580, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 3 milligrams, Sodium 578 milligrams, Carbohydrate 75 grams, Fiber 7 grams, Protein 16 grams, Sugar 10 grams

RIGATONI WITH CAULIFLOWER AND TOMATO SAUCE



Rigatoni with Cauliflower and Tomato Sauce image

To vary this flavorful dish, serve the sauce over another kind of pasta or brown rice.

Yield serves 8, 2 cups per serving

Number Of Ingredients 13

16 ounces dried rigatoni
2 tablespoons olive oil
1 20-ounce package frozen cauliflower florets (4 cups)
1 cup coarsely snipped fresh parsley (Italian, or flat-leaf, preferred)
3/4 cup coarsely chopped onion
1/4 cup coarsely chopped fresh basil (about 2/3 ounce before removing stems)
2 to 3 tablespoons bottled minced garlic or 12 to 18 medium garlic cloves, finely chopped
32 ounces marinara sauce (lowest sodium available)
2 cups water
1/4 cup dry red wine (regular or nonalcoholic)
1/8 teaspoon cayenne
Pepper to taste
3 tablespoons shredded or grated Parmesan cheese

Steps:

  • Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander. Set aside.
  • Meanwhile, in a Dutch oven, heat the oil over medium heat, swirling to coat the bottom. Stir in the cauliflower, parsley, onion, basil, and garlic. Cook, covered, for 10 minutes, or until the vegetables release some liquids, stirring occasionally.
  • Stir in the remaining sauce ingredients. Increase the heat to medium high and bring to a boil, covered. Cook at a medium boil for 12 to 15 minutes, or until the cauliflower is tender, stirring occasionally.
  • Pour the pasta into a large bowl. Spoon half the sauce over the pasta. Using two spoons, toss to coat. Spoon the remaining sauce over the pasta. Sprinkle with the Parmesan.
  • (Per Serving)
  • Calories: 388
  • Total Fat: 7.5g
  • Saturated: 1.5g
  • Trans: 0.0g
  • Polyunsaturated: 1.5g
  • Monounsaturated: 3.5g
  • Cholesterol: 1mg
  • Sodium: 472mg
  • Carbohydrates: 64g
  • Fiber: 7g
  • Sugars: 13g
  • Protein: 12g
  • Dietary Exchanges
  • 4 Starch
  • 1 Vegetable
  • 1 Fat

RIGATONI AND CAULIFLOWER AL FORNO



Rigatoni and Cauliflower al Forno image

Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is browned in olive oil, which further enhances the flavor. If you want a terrific side vegetable, just serve the sautéed cauliflower and skip the rigatoni. But combining the cauliflower with large-format pasta, pecorino cheese and bread crumbs, then baking it until crisply golden, makes for a splendid meal.

Provided by David Tanis

Categories     dinner, lunch, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound rigatoni or other large pasta shape
1 medium cauliflower, about 1 1/2 pounds
Extra-virgin olive oil
Salt and pepper
1 tablespoon capers, roughly chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, or more to taste
3 tablespoons roughly chopped sage, plus a few sage leaves left whole
1/2 teaspoon lemon zest
6 ounces coarsely grated fontina or mozzarella
2 ounces finely grated Romano cheese or other hard pecorino
1/2 cup coarse dry bread crumbs
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.
  • Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
  • Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It's fine if some pieces don't brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
  • Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)
  • Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 17 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 575 milligrams, Sugar 4 grams

PARMIGIANO-CRUSTED CAULIFLOWER WITH AGLIATA SAUCE



Parmigiano-Crusted Cauliflower with Agliata Sauce image

Provided by Anne Burrell

Categories     appetizer

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

2 cups cubed, day-old or stale rustic Italian bread (without the crust)
2 tablespoons red wine vinegar, plus more if needed
2 cloves garlic, smashed
1/2 cup extra-virgin olive oil
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
Kosher salt
Kosher salt
1 head cauliflower, cut into bite-size florets
Peanut or other neutral oil, for frying
1 cup all-purpose flour, plus more if needed
2 large eggs
1 cup breadcrumbs
1 cup freshly grated Parmigiano-Reggiano

Steps:

  • For the agliata sauce: In a medium bowl, toss the bread cubes with enough water to really moisten them up--you want it almost soggy. Squeeze out the excess water, and place the bread, vinegar and garlic in a food processor; puree until smooth. With the machine running, drizzle in the olive oil, and process until combined. Add the chives and parsley, and pulse a few more times to combine. Season with salt and more vinegar, if you like (I like a very bright, acidic dipping sauce). Transfer the sauce to a serving bowl.
  • For the Parmigiano-crusted cauliflower: Bring a large pot of well-salted water to a boil. Fill a large bowl of well-salted water with ice. Line a baking sheet with paper towels.
  • Toss the cauliflower in the boiling water. When the water returns to a boil, cook the cauliflower for another 2 minutes, then drain and immediately plunge the cauliflower into the ice water. When the cauliflower is cool, drain well and lay it out to dry on the prepared baking sheet.
  • In a large saucepan, pour enough oil to fill the pan to a depth of 1 1/2 to 2 inches. Heat over medium-high heat until a deep-frying thermometer registers 350 degrees F. To see if it's hot enough, drop some flour into the oil--if it sizzles and floats quickly, you're good to go; if the flour burns or the oil begins to smoke, it's too hot, so reduce the heat.
  • Place the flour in one bowl, the eggs beaten with 2 tablespoons water in a second bowl, and the breadcrumbs and Parmigiano in a third. Place a couple of layers of paper towels on a baking sheet next to the stovetop. Dredge some of the blanched cauliflower in the flour and shake off the excess, then dip it in the egg mixture, and finally in the breadcrumb mixture. Repeat for the remaining cauliflower.
  • Working in batches so you don't overcrowd the pan, fry the cauliflower until brown and crispy, 3 to 5 minutes. Transfer the cauliflower to the paper towels, sprinkle with salt, and serve hot, hot and hot with the agliata sauce.

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