Best Whole Wheat Rigatoni With Cauliflower Recipes

RIGATONI WITH CAULIFLOWER PUTTANESCA

Rigatoni with Cauliflower Puttanesca image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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

SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA

Sicilian-Style Cauliflower with Whole Wheat Pasta image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

Kosher salt, as needed, plus 2 teaspoons
3/4 pound whole-wheat penne
1/4 cup extra-virgin olive oil, plus more as needed
5 cups 3/4-inch cauliflower florets (about 1 to 1 1/4 pounds)
1 large shallot, sliced into thin rings
2 cloves garlic, smashed
3/4 cup water
1/4 cup white wine vinegar
2 tablespoons golden raisins
1 tablespoon honey
1 tablespoon capers
1 sprig fresh thyme
1 bay leaf
2 teaspoons fennel seeds, optional
Freshly ground black pepper
3 tablespoons pine nuts, toasted
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup grated Pecorino Romano, plus more as needed

Steps:

Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente--tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.