Pasta with cauliflower recipe. Cauliflower Casserole with Pasta and Tomatoes
Good afternoon, my dear readers!
Which one of you loves pasta? If your answer is yes, then you are from Italy! Just kidding))) Although, there is a share of jokes in a joke. I really love pasta, but only real, that is, Italian. Either domestic production, but high-quality - from buckwheat or whole grain flour.
I won't accept others. And I do not advise you. Having worked for some time as the head of a small pasta production many years ago, I am aware of what and how it is all done. But then I still managed to improve the quality of pasta produced by us. This was the end of the matter, because they were not yellow at all, as they were before, with tartrazine (this is a yellow chemical dye). People simply stopped taking them, mistaking the yellowness in pasta due to the presence of eggs in them. This is an illusion. Eggs, even if their yolks are bright yellow, cannot produce that shade of color in pasta.
Of course, there are pasta with natural ingredients that are yellow in color, thanks to turmeric. But they cost many times more. It is not profitable for the industry to make such products, and in health food stores you can buy them once or twice.
This was information for you, my readers and subscribers.
And now I'm going to start the recipe. Today we have pasta, or rather, nests with cauliflower with Bechamel sauce.
Vegetable filling can be made from any vegetable. Experiment. If you are a meat eater, I can already guess that the idea of minced meat has crossed your mind. However, meat and pasta are very heavy and difficult to digest foods. But the choice is always yours.
How to cook pasta stuffed with cauliflower
Ingredients:
- Italian Pasta Nests – 350g
- Fresh cauliflower, medium size - ½
- Curry - ½ tsp
- Ground ginger - ½ tsp
- Sweet paprika - 1 tsp
- Oregano - 1 tsp
- Sea salt - to taste
- - 1 tbsp.
- Sauce Bechamel - 300g (recipe)
- Hard cheese without abomasum
- parsley for garnish
Output of the finished dish: 7 servings of 250 - 260g
Recipe difficulty level: simple, but demanding attention and your energy
My cooking method:
2. Stir and simmer in hot oil under a closed lid over low heat until half cooked (about 15 - 20 minutes), after stewing, add salt, mix, remove from heat
3. While the cabbage with spices is stewing, boil the pasta nests in boiling water, but not more than 3 minutes, not 5-7, as it is written on the package
5. Carefully take out the nests with a slotted spoon, put them in the form
7. Pour the sauce, sprinkle with grated cheese and bake until slightly golden brown at a temperature of 200ºС for 20 - 25 minutes
Ready! Serve them hot, garnished with fresh herbs. Ah, delicious!
Only our daughter does not like cauliflower in this dish. All of it was picked out by our girl)) But she is such a picky eater)))) in food that it’s better not to listen to her sometimes. Especially when she is already spoiled by different taste sensations, then why does she need cauliflower in pasta?)) And we all really like this dish. It is juicy, rich, nutritious, and most importantly, healthy.
Good luck with your cooking! I look forward to your comments.
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How to cook spaghetti with cauliflower, recipe with photo.
How many people, so many gastronomic preferences. Someone cannot live without meat, and for some, vegetarianism is the norm, for some, serve borscht, and for some, pasta is the passion of his whole life. After all, it is impossible to imagine an Italian without pasta, and they have a huge amount of it.
Aren't they tired of pasta? The whole secret is that thanks to different sauces and ingredients, every time you get a different dish. Let's take their example and cook spaghetti with cauliflower.
Ingredients:
Chicken fillet - 200-300 g
Onion - 1 pc.
Cauliflower - 200-250 g
Sour cream or cream - 100-150 ml
Flour - 1 tbsp. a spoon
Bay leaf
Black pepper
Salt
Basil
Spaghetti - 150 g
Olive or sunflower oil
cooking spaghetti with cauliflower
1. Wash the chicken fillet (brisket) and cut into large strips.
2. Put the saucepan or pan on the fire. Pour in olive (or sunflower) oil. Add the prepared pieces of meat to the hot oil. Reduce heat and simmer for 5-10 minutes (meat will release juice).
3. In the meantime, cut the peeled onion into strips too.
4. Wash the cauliflower and divide into inflorescences.
5. First add the onion to the meat and fry it a little. Combine cauliflower with the rest of the ingredients. Stir and simmer until the cauliflower is tender (another 10-15 minutes).
6. Add flour, mix and fry a little.
7. Pour in small portions of sour cream or cream, mix well so that there are no lumps. The mass will begin to thicken. For a thinner spaghetti sauce, you can add a little water. Salt and pepper the sauce to taste, add dried basil. Cover and simmer for 5 minutes.
8. Boil spaghetti in plenty of water with the addition of salt and sunflower oil. Tip: so that the pasta does not stick together, it is recommended to add vegetable oil to the cooking water, even if they are of the highest quality and from durum wheat. Boiling time according to the instructions on the package. Drain the spaghetti in a colander or take it out with a special serrated spoon (as it will be convenient). Arrange beautifully on a platter, creating a "bed" for the chicken cauliflower sauce.
9. Serve hot cauliflower spaghetti topped with Parmesan or other cheese.
Bon appetit!
Pasta is a versatile product that goes well with various ingredients and additives. In Italian cuisine, pasta dishes with vegetables traditionally take pride of place. AT each region has more than one recipe for such a hearty lunch.
This includes minimalistic pasta aglio, olio e peperoncino with garlic, oil and pepper, and Sicilian pasta alla norma with eggplant and tomatoes, and spring pasta primavera with cynics, artichoke, asparagus and carrots. you can read on our website.
Pasta with cauliflower is not as popular, but no less tasty. Alternatively, you can use broccoli for this recipe. It is customary to cook such a dish at the end of autumn, when the peak of vegetable abundance comes to naught.
What is the best paste to use
To implement this culinary idea you can take any shape of pasta- spirals, horns, shells, or penne tubes, both small and large. Long thin spaghetti will do as well.
However, please note that real, high-quality pasta must be made from durum wheat(class A is indicated on the packaging in the marking). In such cereals, there is more protein and gluten, the flour made from them is particularly dense, and pasta does not swell too much during cooking, does not crumple and does not stick together.
Pasta made from flour "A" class, are elastic in structure and tastier. In addition, they are classified as fitness products that do not contribute to excessive weight gain.
Recipe Information
- Cuisine:Italian
- Type of dish: second course
- Cooking method: boiling, frying, stewing
- Servings:4
- 30 minutes
Ingredients:
- pasta - 200 g
- cauliflower - 300 g
- tomatoes - 2 pcs.
- sweet pepper - 1 pc.
- garlic - 2 cloves
- olive oil - 50 ml
- ground paprika - 0.5 tsp
- salt - 1 tsp
Cooking method
Cooking pasta with cabbage takes a few minutes. It is very important to time it so that the pasta and vegetables are ready at the same time. Therefore, it is best to start with the preparation of cabbage inflorescences, peppers, tomatoes and garlic. They must be washed, cleaned and crushed in advance.
Cauliflower should be disassembled into medium-sized inflorescences. Thickened places should be cut into small pieces. Tomatoes must be cut into cubes. Peppers should be de-seeded and cut into strips. Garlic - crush with a knife and finely chop. 
After that, on medium heat, you need to put a wide, shallow pan with olive oil to warm up. Saute garlic in oil for 1 minute. 
You can stew vegetables in a creamy sauce, it will turn out no less appetizing.
Then add the cauliflower, tomatoes and peppers to the garlic. 
They need to be mixed, covered with a lid and simmered over low heat for 15 minutes.
At the same time, place a pot of salted water over high heat and bring to a boil. Pour pasta into boiled water and leave to cook for 5-7 minutes, as indicated on the package. Then the liquid should be drained. 
By this time, the vegetables should be ready. They need to be salted and peppered to taste. 
The stewed vegetables must be combined with the finished pasta, mixed and then stewed under the lid for 2-3 minutes on minimum heat. It turns out a very bright, colorful composition. 
Before serving, ready pasta can be mixed with grated cheese and sprinkled with finely chopped fresh herbs. You can replace the cheese with hard salted Bulgarian cheese.
You can cook real culinary masterpieces from cauliflower, we suggest cooking - it's very tasty and healthy!
On a note
- Pasta can be prepared not only with the addition of vegetables, but also with chicken, sausages, ham. To do this, take chicken fillet or sausages, cut into small strips, fry until golden brown and at the very end of cooking, combine with the rest of the ingredients - stewed vegetables and boiled spaghetti.
- To prepare pasta, you can use various vegetables - zucchini, eggplant, carrots, onions, asparagus green beans, parsnip root or parsley. They give pasta not only taste, but also juiciness. Sometimes they are added in pieces in the form of cubes, sometimes crushed to the consistency of a sauce.
- The above-mentioned ingredients can also be accompanied by fried mushrooms, olives cut into rings, seafood, and pine nuts crumbs. Recipes for combining boiled pasta with pumpkin are known. Do not forget about spices - suneli hops, thyme, rosemary, curry, dried basil, arugula, parsley, celery, dill - this is not a complete list of spices that will enrich the taste palette.
- If fresh peppers are not available, frozen ones will do, and fresh tomatoes can be replaced with canned tomato juice (add it at the end of stewing vegetables).
As well as salt, pepper, spices to taste.
Technics: plate.
Try to cook the spaghetti a little later than the cauliflower.
Separate the cauliflower into small florets.
Boil 2 liters of water, salt and lower the inflorescences, cook for 10 minutes after boiling.
Dip the ends of the spaghetti into boiling water and, as they soften, immerse the straws in the water. When the spaghetti is completely submerged in the water, stir.
Bring the water to a boil, stir the spaghetti again and turn off the stove. Soak spaghetti in boiling water for 7 minutes. When done, they should be slightly undercooked.
Grate the parmesan.
Finely chop the onion.
Crush the garlic.
Finely chop the parsley.
Pour 3 tbsp into a large skillet. vegetable oil and put 1 tbsp. creamy. Saute cauliflower for 7 minutes.
Salt, pepper so that the cabbage does not burn during the frying process, pour in half a glass of spaghetti water.
Transfer the cooked cabbage to a bowl.
Add the remaining vegetable oil and butter to the same pan. Fry the onion, garlic and spices until golden brown.
Add boiled cabbage, spaghetti and lemon zest.
Sprinkle the pasta with breadcrumbs.
Step by step photo instruction
Preparation of ingredients
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Separate the cauliflower into small florets. |
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Boil 2 liters of water, salt and lower the inflorescences, cook for 10 minutes after boiling. |
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Drain the water from under the cabbage into a large saucepan (6 l), add another 2.5 l, boil, salt, add 3 tbsp. vegetable oil. Dip the ends of the spaghetti into the boiling water. |
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Dip the straws into the water as they soften. |
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When the spaghetti is completely submerged in the water, stir. Bring the water to a boil, stir the spaghetti again and turn off the stove. Soak spaghetti in boiling water for 7 minutes. |
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When done, they should be slightly undercooked. |
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Grate the parmesan. Crush the garlic. |
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Finely chop the onion and parsley. |
cooking
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Pour 3 tbsp into a large skillet. vegetable oil and put 1 tbsp. creamy. Saute cauliflower for 7 minutes. |
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Salt, pepper so that the cabbage does not burn during the frying process, pour in half a glass of spaghetti water. Transfer the cooked cabbage to a bowl. |
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Add the remaining vegetable oil and butter to the same pan. Fry the onion, garlic and spices until golden brown. |
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Add boiled cabbage, spaghetti and lemon zest. |
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Stir, add parsley and parmesan. Pour in half a glass of water left after boiling spaghetti. Cook for a couple more minutes. Sprinkle pasta with breadcrumbs and serve. |
You will be pleasantly surprised by the result, because a casserole using such simple products turns out to be incredibly tasty and very satisfying. Surely, in this performance, this dish will become a frequent and welcome guest on your everyday table. Believe me, it's worth it for you to try it or come up with it.
- Ingredients:
- 250 grams pasta cones
- 2 pcs. bell pepper
- 1 onion
- 40-50 g butter
- 350 grams of milk
- 50 grams of flour
- head of cauliflower
- 100 grams of hard cheese
- 100 grams of breadcrumbs
Then clean the head of the onion and chop finely. Wash the sweet pepper, remove the core, remove the seeds and cut into small cubes.
In a frying pan, melt some of the butter, put the chopped vegetables, mix and simmer over low heat for 5 minutes. In this case, the vegetables should remain semi-raw.
In another pan, melt the rest of the butter, add 50 grams of flour and stir vigorously until bubbles appear.
Next, stirring all the time, slowly pour in all the milk, add salt and black pepper to taste and beat until the mass thickens.
Put some of the grated cheese into the white sauce and mix with the mass, stirring, continue to cook until the cheese is melted.
Put the vegetable passivation in a deep bowl, put the boiled pasta and pour in the sauce. Mix everything thoroughly.
Transfer the contents of the bowl to a special heat-resistant form, sprinkle with the remaining grated hard cheese on top.
Submit pasta and cabbage casserole baked in a preheated oven. Cook at 180 degrees for 20-30 minutes.
When ready, divide the casserole into portions and serve hot. It can be served with fresh vegetables.
Did you know that the white sauce prepared according to this recipe is actually the notorious Bechamel, which the Italians are so proud of.
