Best Rigatoni With Cauliflower Currants And Pine Nuts Recipes

RIGATONI WITH CAULIFLOWER PUTTANESCA

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.

TORCHIO WITH CAULIFLOWER, CAVOLO NERO, CURRANTS, AND PINE NUTS

Steps:

• Put two large pots of heavily salted water on to boil.
• Blanch the cavolo nero in rapidly boiling water for 2 minutes. Drain, and cool the greens on a baking sheet. When they have cooled, squeeze out the excess water with your hands.
• Heat a large pot or Dutch oven over medium heat for 2 minutes. Pour in 1/4 cup olive oil. Add the rosemary sprig and 1 crumbled chile, and let them sizzle in the oil about a minute. Turn the heat down to medium-low and add the sliced onion. Season with 1/2 teaspoon salt and a few grindings of black pepper. Cook a couple of minutes, then stir in half the sliced garlic. Continue cooking gently until the onion is soft and starting to color slightly, another 5 to 7 minutes.
• Add the cavolo nero and 2 more tablespoons olive oil, stirring with a wooden spoon to coat the greens with the oil. Season with a heaping 1/4 teaspoon salt, and cook the cavolo nero slowly, over low heat, about 30 minutes, stirring often, until the greens turn a dark, almost black color and get slightly crispy around the edges. (I usually alternate turning the heat up a little bit, so the cavolo sizzles, and then turning it back down to low, so it stews.) Turn off the heat and set aside. When it's cooled, remove the rosemary and chile.
• Preheat the oven to 375°F.
• While the greens are cooking, toss the breadcrumbs with 2 tablespoons olive oil. Spread them on a baking sheet and toast 8 to 10 minutes, stirring once or twice, until golden brown and crispy.
• Blanch the cauliflower in rapidly boiling water for 4 to 5 minutes, until just tender and not too crunchy. Using a slotted spoon, transfer to a baking sheet to cool. Bring the water back to a boil and drop in the pasta.
• Heat a large sauté pan or Dutch oven over high heat for 2 minutes. Pour in 1/4 cup olive oil and wait a minute. Add the diced onion, the remaining crumbled chile, and the thyme. Sauté over medium heat 2 minutes, and then add the anchovy. Stir well with a wooden spoon to break up the anchovy and dissolve it into the onion. Turn the heat up to high and add the cauliflower. Stir well, to coat the cauliflower with the oil. Add the remaining sliced garlic, and season with 1/2 teaspoon salt and a few grindings of black pepper. Add the remaining 1/4 cup olive oil, and sauté the cauliflower 8 to 10 minutes, until it's caramelized, scraping the pan continuously with a wooden spoon, and smashing the cauliflower a little to make small pieces. Add the cavolo nero to the pot, and stir well to combine.
• When the pasta is al dente, set aside 1 cup of the cooking water.
• Drain the pasta and add it to the vegetables, stirring and tossing well to combine and coat the noodles. The pasta will fry a little in the oil and stick to the pan; this is good, so keep scraping and tossing with the wooden spoon.
• After a few minutes, when the pasta is well coated and has a little color on it, add 1/2 cup of the reserved pasta water to the pan. Stir to combine, and add more water if necessary. Taste for seasoning. Add the currant-pine nut relish and stir to combine. Transfer the pasta to a large warm platter and shower the toasted breadcrumbs over the entire dish.
• If you can't find torchio, choose a pasta with lots of nooks and crannies to capture all those delicious ingredients. You can stew the cavolo, blanch the cauliflower, and toast the breadcrumbs in advance.

RIGATONI AND CAULIFLOWER AL FORNO

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.