Roasted Cauliflower Pasta - Sweet and Savory Kitchens

Margaux says . . .

I’m really loving non-traditional pasta dishes like this with just a few ingredients tossed with some pasta.  Probably like most Americans, I always assumed pasta came with meat sauce, marinara, or, if you’re feeling fancy, Alfredo…Jason and I survived on spaghetti marinara for the first few years we were together, living in our dinky little basement apartment in Lincoln Park.  It was either that or Ramen noodles, and I really hate that stuff.  So it’s been really fun the past several years, since I’ve become a stay-at-home mom/foodie cook, discovering all pasta has to offer.

This Martha Stewart recipe has been sitting in my files for a few years now, and I really wish I would have pulled it out sooner!  The sweetness of the roasted cauliflower and onion coupled with the salty bite of the capers is really fantastic.  This is in the “can’t stop eating it” category, for sure.  We ate it as a main dish, with a green salad.  For those of you keeping track, my little picky eater loved it, too!

Aunt Suzy says . . . 

I’ve noticed lately that cauliflower seems to be the new kale.  It’s everywhere!  When I told Margaux that I wanted to make this cauliflower pasta recipe, she said she’d been intending to make this one from Martha.  So we’ve made both and this is our first post.  I’m not sure I know which is my favorite – I loved both.  Look for a post on the other recipe soon.  We served this as a side dish to a roasted chicken breast and served the leftovers as a main dish, both with a green salad.  Yum either way!

1 large head cauliflower cut into small chunks (about 7 cups)
1 red onion, halved lengthwise and then cut into 1/4″ thick slices
1/4-1/3 cup capers, rinsed
1/4 cup olive oil
12 oz orecchiette pasta, whole wheat recommended
1/2 cup coarsely chopped parsley
zest of 1 lemon, Meyer if available
1/3 cup grated Parmigiana Reggiano or Pecorino Romano

Preheat oven to 450. Toss the cauliflower, onion and capers with the olive oil in a mixing bowl. Season with salt and pepper. Spread this mixture in a single layer on a foil-lined rimmed baking sheet. Roast, stirring halfway through, until cauliflower is tender and brown, 25-30 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta, and cook, al dente, according to package directions.  Save 1/2 cup pasta water and then drain the pasta.

Turn the pasta back into the cooking pot or a large bowl.  Toss the hot pasta with the roasted cauliflower mixture, 1/4 cup of the pasta water,  the parsley and lemon zest.  Stir until completely combined.  Add more pasta water if too dry. Either add the cheese to the pot and stir to combine or pass the cheese to add to individual servings.

Garlic and Kale Linguine

January 18, 2013

Garlic and Kale Linguine

Aunt Suzy says . . . .

The basis for this dish is a great recipe from Cook’s Illustrated for classic spaghetti with garlic and olive oil which I made recently.   Last week I saw another recipe for spaghetti and kale with similar ingredients but without the scientific technique of the CI recipe.  Randy and I both agreed that with or without the kale, the CI dish is outstanding.  The kale makes it just that much better and healthier!  This could be a main dish or a side.  Shown is a main dish portion, and we have also served with sauteed boneless/skinless chicken breast.  Either way, an Italian white,  Orivetto or Pinot Grigio, is a great accompaniment!

Makes 4 main dish or 6-8 first course servings

4 garlic cloves, peeled and processed through a garlic pressOLYMPUS DIGITAL CAMERA

1 teaspoon water

1/3 cup high quality EV olive oil

1/2 teaspoon red pepper flakes, optional or to taste

3/4 teaspoon salt

1 bunch lacinato kale, tough stems removed and cut into ribbons

1/3 cup pine nuts, toasted in a skillet

1/2-1 cup grated Parmigiana Reggiano (omit for vegan)

3/4-1 pound whole wheat, regular or GF linguine or spaghetti

Place processed garlic in a small bowl and add the teaspoon of water.  Heat the olive oil to a little over medium in a saute pan.  Add the garlic, optional pepper flakes and kale and cook for about 5 minutes, stirring regularly until garlic is golden and kale is soft.  Set aside.

Toast the pine nuts in a dry small skillet over medium heat.  Shake the pan regularly and watch carefully so they don’t burn!  At today’s prices especially that would be a shame. Set aside.

Meanwhile, cook the pasta al dente according to package directions.  Before draining, save 1/2 cup of the pasta cooking water.  Drain the pasta and rinse briefly.  Put the pasta back in the pot it was cooked in and place over medium heat.  Add the reserved kale mixture along with part or all of the pasta water and toss to combine thoroughly.  Heat through, stirring.

Place on individual plates and top with a little cheese, if using, and some pine nuts.  Alternatively, if you will be eating all of what was cooked, you can stir the cheese into the pasta before serving.  Then top with the pine nuts.