Best Pasta With Cauliflower And Olives Recipes

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ROMANESCO CAULIFLOWER PASTA WITH OLIVES, CAPERS, AND PARSLEY



Romanesco Cauliflower Pasta with Olives, Capers, and Parsley image

A simple and flavorful romanesco cauliflower pasta with parsley, red pepper flakes, garlic, and bursts of saltiness from sliced kalamata olives and briny capers. Feel free to substitute seasonal romanesco with regular cauliflower to make this dish year round. Serve as a vegetarian-friendly main course or side dish!

Provided by Laura / A Beautiful Plate

Categories     Pastas, Risottos, and Grains

Time 35m

Number Of Ingredients 11

1 large head of romanesco (or cauliflower (roughly 1.5 to 2 lbs) )
2 heaping tablespoons extra virgin olive oil (divided)
kosher salt
freshly ground black pepper
3 large cloves garlic (finely chopped)
½ cup pitted kalamata olives (sliced lengthwise)
2 tablespoons capers (roughly chopped)
large pinch red pepper flakes
1 heaping cup Italian parsley leaves, chopped (plus more for garnishing)
1 lb dried linguini or fettuccine pasta
grated parmigiano-reggiano cheese (for serving )

Steps:

  • Preheat the oven to 450°F (230°C) with a rack in the center position.
  • Trim and discard the base of the romanesco and cut it in half, then quarters. Standing each quarter upright and holding your knife at an angle, trim the florets from the core. Most of the florets will fall off or can be separated easily with your fingers (you want the florets to be no larger than an inch in diameter); cut any larger florets in half with a knife to match the size of the other florets.
  • Place the florets on a half sheet pan and toss with 1 heaping tablespoon olive oil, kosher salt, and freshly ground pepper. Distribute the florets cut-side down into an even layer, making sure that the florets aren't touching one another if possible. Roast for 15 to 20 minutes, tossing halfway, or until caramelized and tender.
  • Meanwhile, bring a large pot of salted water to a boil for the pasta. Heat the remaining olive oil in a medium skillet over medium-low heat. Add the garlic and sauté for 1 to 2 minutes, stirring continuously, or until fragrant. Do not allow it to gain color. Add the kalamata olives, capers, and red pepper flakes to the pan, and sauté for an additional minute or until warm. Taste for salt and pepper. Add half of the parsley to the skillet and keep the mixture warm - off the heat - as you cook the pasta.
  • Boil the pasta until it is al dente, reserving 1 cup of the starchy cooking water. Return the pasta to the pot and add the kalamata olive and caper mixture and roasted cauliflower. Toss the mixture together gently, adding the remaining chopped parsley, and a touch of extra virgin olive oil and some reserved pasta water. Season to taste with salt and pepper.
  • Serve immediately and garnish with chopped parsley and grated parmigiano-reggiano cheese as desired.

Nutrition Facts : ServingSize 1 serving, Calories 428 kcal, Carbohydrate 66 g, Protein 15 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 411 mg, Fiber 8 g, Sugar 5 g, UnsaturatedFat 10 g

PASTA WITH CAULIFLOWER AND OLIVES



Pasta with Cauliflower and Olives image

Incredibly simple pasta with cauliflower, but very flavorful. Reheats well.

Provided by cofarb

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 35m

Yield 6

Number Of Ingredients 9

1 head cauliflower, cut into bite-sized pieces
1 pound penne pasta
½ cup olive oil
2 cloves garlic, chopped, or to taste
1 ½ cups chopped black olives
1 tablespoon shredded basil leaves
½ teaspoon freshly ground black pepper, or to taste
1 tablespoon grated Parmesan cheese, or to taste
1 pinch red pepper flakes, or to taste

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender but not mushy, 4 to 6 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • While pasta boils, heat olive oil in another large pot over medium heat. Add garlic and saute briefly, 1 to 2 minutes. Do not brown. Add chopped olives. Saute to heat through, 3 to 4 minutes. Add basil and black pepper.
  • Add steamed cauliflower to the olive mixture. Mix well. Mash cauliflower slightly with a potato masher, leaving some florets intact. Serve over drained pasta. Top with Parmesan cheese and red pepper flakes.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 63 g, Cholesterol 0.7 mg, Fat 23.9 g, Fiber 6.2 g, Protein 12.7 g, SaturatedFat 3.5 g, Sodium 356.3 mg, Sugar 4.9 g

SPAGHETTI WITH CAULIFLOWER, GREEN OLIVES, AND ALMONDS



Spaghetti with Cauliflower, Green Olives, and Almonds image

Categories     Food Processor     Cheese     Dairy     Garlic     Herb     Nut     Olive     Pasta     Vegetable     Vegetarian     Quick & Easy     Dinner     Lunch     Parmesan     Almond     Cauliflower     Parsley     Gourmet     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (main course) servings

Number Of Ingredients 11

1 1/4 cups pitted brine-cured green olives (plain or stuffed)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup olive oil
1 (2 1/2-pound) head cauliflower, cut into 1-inch-wide florets (8 cups)
1/2 teaspoon salt
3 garlic cloves, finely chopped
Scant 1/2 teaspoon dried hot red-pepper flakes
1/4 cup water
3/4 pound dried spaghetti or linguine
1 ounce finely grated Pecorino Romano or Parmigiano-Reggiano (1/2 cup) plus additional for serving
3/4 cup whole almonds with skin (3 3/4 ounces), toasted and coarsely chopped

Steps:

  • Pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.
  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook cauliflower with salt, stirring occasionally, until golden brown, about 8 minutes. Add garlic and red-pepper flakes and cook, stirring occasionally, until cauliflower is tender and garlic is golden, 3 to 5 minutes.
  • Stir in water and boil 1 minute. Add olive mixture and cook, stirring, until heated through, about 2 minutes.
  • Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup pasta-cooking water. Drain in a colander and return to pot.
  • Add cauliflower mixture and toss well, then add cheese and toss again. If pasta is dry, moisten with some reserved cooking water.
  • Sprinkle pasta with almonds and serve immediately, with additional cheese on the side.

PASTA WITH CAULIFLOWER-PARMESAN BUTTER



Pasta with Cauliflower-Parmesan Butter image

A simple, vegetable-packed meal that will get dinner on the table quickly and make everyone in the family happy. Creamy butter is loaded with cauliflower and salty Parmesan cheese, then blended smooth, making it perfect for picky vegetable eaters.

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.

ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP PARMESAN



Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan image

Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta. The recipe calls for using a package of finely diced pancetta that practically melts into the sauce. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 45m

Yield 2 main-dish servings or 4 side-dish servings

Number Of Ingredients 11

1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus more as needed
1/3 cup olives, crushed, pitted and chopped
1 fat garlic clove, finely grated or minced
1 1/2 tablespoons fresh lemon juice, plus more to taste
1/8 teaspoon red-pepper flakes, plus more as needed
4 ounces pancetta or bacon, cut into 1/8-inch cubes
3/4 teaspoon cumin or caraway seeds
1/2 cup shredded (not ground) Parmesan
1/4 cup chopped fresh parsley or mint leaves and tender stems, for serving

Steps:

  • Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.
  • In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.
  • After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.
  • Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.

SPAGHETTI WITH ROASTED CAULIFLOWER, TOMATO SAUCE AND OLIVES



Spaghetti With Roasted Cauliflower, Tomato Sauce and Olives image

Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h10m

Yield Serves 4

Number Of Ingredients 12

1/2 medium head of cauliflower, broken into florets
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes, to taste
1 (14-ounce) can chopped tomatoes, with juice
Pinch of sugar
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
Salt
freshly ground pepper
12 kalamata olives, pitted and cut in half lengthwise
3/4 pound spaghetti
2 ounces either feta (crumbled), ricotta salata, Parmesan, or a mix of Parmesan and Pecorino (grated)

Steps:

  • Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you'll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.
  • Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.
  • Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 13 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 677 milligrams, Sugar 6 grams

PASTA WITH CAULIFLOWER



Pasta With Cauliflower image

This dish is derived from a Marcella Hazan recipe. It's dead simple, and the cauliflower can be precooked a day ahead or so. Or, the whole thing can be made at once: cook the cauliflower in water, scoop it out and then, later, cook the pasta in the same water. It's already boiling, and you want the taste of the cauliflower anyway, so why not? The cauliflower gets cooked more, in a skillet with toasted garlic, so don't boil it to death, although you do want it to be tender. And in the original Minimalist recipe, from 2000, bread crumbs were added to the skillet along with the cauliflower, but since some pasta water is usually added to the skillet to keep the mixture saucy, the bread crumbs become soggy. Better, then, to stir the bread crumbs in at the very end. They should be very coarse and ideally homemade, and if they're toasted in olive oil in a separate skillet before you toss them in, so much the better.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 40m

Yield 3 or 4 servings

Number Of Ingredients 6

1 head cauliflower, about 1 pound
Salt and black pepper
1 tablespoon minced garlic
1/4 cup olive oil
1 pound penne, fusilli or other cut pasta
1 cup coarse bread crumbs

Steps:

  • Bring a large pot of water to a boil. Trim the cauliflower and divide it into florets. Add about a tablespoon of salt to the water and boil cauliflower until it is tender but not mushy. Using a slotted spoon or strainer, remove the cauliflower and set it aside. When it is cool enough to handle, chop it roughly into small pieces.
  • Meanwhile, in a large deep skillet over medium-low heat, sauté garlic in olive oil, stirring occasionally, until garlic is golden. Start cooking pasta in same pot and same water as was used for the cauliflower.
  • When the garlic is ready, add the cauliflower to skillet and turn heat to medium. Cook, stirring occasionally. When pasta is just about done - it should be 2 or 3 minutes short of the way you like it - drain it, reserving about a cup of cooking liquid.
  • Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, mix in the bread crumbs.

Nutrition Facts : @context http, Calories 686, UnsaturatedFat 13 grams, Carbohydrate 112 grams, Fat 17 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 678 milligrams, Sugar 7 grams

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