Cauliflower Pasta with Tomato, Cheeses, and Herbs
from Farmer John’s Cookbook
¼ cup olive oil, divided
3 cloves garlic, minced (about 1 ½ tsp)
1 medium head cauliflower, broken into bite-sized florets
1 tsp salt
3 Tbsp water
2 cups tomato puree
2 tsp finely chopped fresh parsley
1 tsp finely chopped fresh thyme or ½ tsp dried thyme
freshly ground black pepper
1 pound uncooked pasta
2 Tbsp butter
1 ½ cups grated cheddar cheese
½ cup freshly grated Parmesan cheese plus more to taste
2 tsp finely sliced basil
Heat 2 Tbsp of the oil in a large skillet over low heat. Add the garlic, saute for 1 minute.
Add the cauliflower and sprinkle with 1 scant teaspoon of salt. Turn up the heat to medium-high and saute for 5 minutes. Add 3 Tbsp of water to the skillet, cover, and cook for 5 minutes more.
Stir in the tomato puree, parsley, and thyme; bring to a simmer, and cook for 15 minutes, stirring occasionally. Season with pepper to taste.
Cook the pasta according to the package directions. Drain. Transfer the pasta to a large bowl. Pour the cauliflower sauce over the pasta and toss to coat. Stir in the remaining oil and the butter, cheeses, and basil; toss until everything is well combined. Garnish with more Parmesan cheese if you desire. Serve hot.
Spicy Cauliflower Sauce over Rigatoni
from Rolling Prairie Cookbook
- 1 pound rigatoni noodles
- 1 Tbsp olive oil
- 1 Tbsp fresh oregano (or 1 tsp dried)
- 1 medium onion, cut in slivers (approx 1 ½ cups)
- 3 cloves garlic, pressed or minced
- ¾ to 1 tsp dried chili flakes
- 1 medium head cauliflower cut into small florets, (approx 6 cups)
- 1 large green pepper, cut into small slivers
- ¾ tsp salt
- ½ cup dry red wine, broth, or water
- 3 ½ cup fresh tomatoes, chopped or 28 oz can diced tomatoes
- freshly ground black pepper to taste
- ¼ cup chopped fresh parsley
- 2 to 4 Tbsp chopped fresh cilantro (optional)
- freshly grated Asiago Cheese
Put on a large pot of water and cook the pasta while you prepare the sauce. Heat oil in a large, deep skillet or a heavy soup pot over medium heat. Add oregano, onions, garlic, and chili flakes. Sauté for 3 minutes. Add cauliflower, green peppers, and salt. Sauté for 2 more minutes. Add the red wine, broth, or water, cover and steam for approx 10 minutes, or until cauliflower is just barely tender. Add tomatoes and black pepper and simmer, uncovered, for 10 more minutes. Turn off the heat. Toss in the parsley and cilantro. Pile hot, cooked rigatoni on a very large, deep platter. Top with cauliflower sauce. Pass the Asiago cheese to sprinkle on top. Serves 8.
For a satisfying, complete meal serve this with saffron basmati rice and dal. You can add green peas or small bits of broccoli for some attractive color on your plate.
Angelic Organics Kitchen (adapted from The Ayurvedic Cookbook).
- 1 tablespoon ghee or vegetable oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon turmeric
- 1/2 teaspoon sea salt
- 1 medium head cauliflower, cut into bite-sized pieces
- 1/2 cup water
- 2 teaspoons crushed coriander seeds
- 1/2 teaspoon curry powder
1. Heat the ghee or oil in a medium skillet over medium-high heat. Add the mustard seeds. As soon as they start to pop, stir in the turmeric and salt. Add the cauliflower; mix well. Cover and cook for 5 minutes.
2. Stir in the water, coriander, and curry. Adjust the heat to low and cook, covered, for 5 minutes.
Serves 4 to 5.