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Posts Tagged ‘cauliflower florets’

Shells with Roasted cauliflower, chickpeas, ricotta

Shells with Roasted cauliflower, chickpeas, ricotta

This vegetarian pasta dish has the added nutritional value of chickpeas, giving a protein punch to the meal.  Just simple ingredients which nestle nicely into a small curvaceous pasta shape.  In just under an hour, you can prepare the heart-warming and heart-healthy pasta.

INGREDIENTS:

1/2 cup EV olive oil plus more for serving

1 head of cauliflower (about 2#) cut into florets

1 can chickpeas, rinsed and drained

coarse salt and ground pepper

5 ounces crusty bread, cut into 1/2″ pieces (2 cups)

1 lb medium shells or campanelle

3 TBS chopped fresh parsley

1/2 cup fresh ricotta Preheat oven to 425º, with racks in upper and lower thirds.  On a rimmed baking sheet, toss together, 2 TBS oil, cauliflower, and chickpeas; season with salt and pepper.  Arrange cauliflower, and chickpeas in a single layer and roast until cauliflower is tender and chickpeas are crunchy, 25 minutes.  On another rimmed baking sheet, arrange bread in a single layer and toast until golden and crisp. 10 minutes.

Meanwhile,in a large pot of boiling salted water, cook pasta until al dente.  Drain pasta and return to pot.  Add cauliflower mixture, 2 TBS oil, and parsley.  Season with salt and pepper and toss to combine.  To serve, top with croutons and ricotta, then drizzle with oil.

Recipe from Martha Stewart’s Everyday Food

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Roasted Cauliflower with Pasta and Lemon Zest

Roasted Cauliflower with Pasta and Lemon Zest

Perhaps you didn’t read yesterday’s blog about a Month of Sundays;  Besides the mundane explanation of the expression, I intended another nuance to the meaning as it relates to this blog.  Sundays were often “the” family dinner day and a big bowl of macaroni with Sunday Sauce was the norm.  A true Sunday Sauce contains more than one meat and often three.  Sunday was the day of special treats – the extra meat in the sauce and for me growing up, ice cream for dessert!  So I got it into my head that I would do a  month of  Sundays(not literally) of  pasta recipes, nicknamed The MacaroniMarathon.

If you have never experienced pasta with vegetables, you don’t know what you’re missing!  Not only are the ingredients fresh and healthy, the meal is also economical.  With doctors and nutritionists across the country advocating at least one or two meatless meals a week, a pasta dish with vegetables solves your dilemma as to  what to cook.  Roasting the cauliflower brings out the sweetness and the lemon zest adds just enough zing to counterbalance the saltiness of the capers!

INGREDIENTS:

1 large head cauliflower (about 2 lbs) cut into small florets (about 7 cups)

1 red onion cut into 1/4 ” slices

1/4 cup salt-packed capers, rinsed

1/4 cup virgin olive oil

coarse salt and ground pepper

8 oz orecchiette or small shells

1/2 cup coarsely chopped Italian parsley

2 TBS finely grated lemon zest (2 lemons)

DIRECTIONS:

Preheat oven to 450°.  Toss together cauliflower onion, capers and 2 TBS olive oil.  Season with salt and pepper.  Spread vegetables in single layer on a rimmed baking sheet.  

Roast, stirring halfway through, until cauliflower is tender and browned, about 40  minutes.

Meanwhile, bring large pot of salted water to boil.  Add pasta, and cook until al dente according to package instructions.  Drain

Toss hot pasta with remaining 2 TBS olive oil, the parsley, and lemon zest.  Add cauliflower mixture and season with salt and pepper. Gently toss to combine.

Recipe from Martha Stewart Living, November 2009

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Back on the if it’s from Tuscany it must be good bandwagon.  Not because I believe that Italian food from Tuscany is the best but because Wegman’s latest Menu magazine is themed on the Mediterranean Diet and the flavors of Tuscany.  So now I’m exploring and experimenting with these recipes. 

This is a great soup for a Sunday night supper, served with a great baguette or with Miche bread which is a blend of whole wheat, rye and white flour. 

Tuscan Roasted Cauliflower Soup

Tuscan Roasted Cauliflower Soup

Tuscan Roasted Cauliflower Soup

Makes 6 cups – Active time 15 min – Total time: 55 min.

1/2 tsp Wegman’s Tuscan Seasoning Shak’r **

1 TBS olive oil

1 1/2  lb cauliflower florets

Salt and pepper to taste

1 carton of vegetable stock (32 oz)

Italian grated Parmigianno-Reggiano cheese

Preheat oven to 350º

Add Tuscan seasoning and olive oil in a large bowl; mix to combine.  Add cauliflower florets ; toss to coat.

Arrange cauliflower in single layer on parchment paper-lined baking sheet.  Roast 35-40 minutes, turning halfway through, until browned and tender.  Season to taste with salt and pepper.

Add roasted cauliflower to stock in large pot.  Bring to boil on HIGH; reduce heat to LOW; simmer 5-8 minutes until cauliflower is soft.

Purée soup to desired texture; season to taste.  Garnish with grated cheese.

recipe from Wegman’s Menu Fall 2014

** I bought a bottle of Tuscan seasoning and I would have to cook with every day for a year to use it all I’m sure.  And if you don’t live near a Wegman’s, you can make a version of your own.  I’m  going to list the ingredient list and I think if you pick out what you think are the essentials you’ll be fine.  I was going to do that because the shelf was empty where the shakers were but Nick, an employee on the floor went in the back and found a case and brought me one.

2.82 oz.

Ingredients

Salt, Mustard Flour, Turbinado Sugar, Black Pepper, Allspice, Chili Pepper, Coriander, Turmeric, Cayenne Pepper, Nutmeg, Fenugreek, Cardamom, not more than 2% Silicon Dioxide added to prevent caking.

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