My Dads Pasta And Cauliflower Recipes

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta. Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it's fine if some small florets remain whole). Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower, raisins, garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned, about 4 minutes. Remove the skillet from the heat and stir in the pasta, parsley, dill, lemon juice, cheese and 1/2 cup of the reserved cooking water. Add more cooking water to loosen, if needed. Season with salt. Serve with more grated cheese.

Steps:

• Preheat oven to 425 degrees. In a large, straight-sided skillet, melt half of butter over medium-high. Add garlic, chard stems, cauliflower, and sage. Season with salt and pepper. Cook, stirring, until garlic is golden, 2 minutes. Add 1/2 cup water; cover. Cook until cauliflower is just tender, 5 minutes. Transfer to a bowl; stir in chard leaves.
• Cook pasta in a pot of salted boiling water until al dente. Drain, reserving 1 1/2 cups water. Add remaining butter and flour to skillet; cook over medium-high, whisking, until toasted, 1 minute. Slowly whisk in pasta water until smooth. Bring to a boil; cook, whisking, until mixture coats the back of a spoon, about 2 minutes. Reduce heat to low; whisk in sour cream and 1 1/2 cups cheese. Stir in pasta and chard mixture; top with remaining cheese. Transfer to oven; bake until cheese melts, about 10 minutes. Serve.

Steps:

• Bring a large pot of water to a boil. Trim the cauliflower and divide it into florets. Add about a tablespoon of salt to the water and boil cauliflower until it is tender but not mushy. Using a slotted spoon or strainer, remove the cauliflower and set it aside. When it is cool enough to handle, chop it roughly into small pieces.
• Meanwhile, in a large deep skillet over medium-low heat, sauté garlic in olive oil, stirring occasionally, until garlic is golden. Start cooking pasta in same pot and same water as was used for the cauliflower.
• When the garlic is ready, add the cauliflower to skillet and turn heat to medium. Cook, stirring occasionally. When pasta is just about done - it should be 2 or 3 minutes short of the way you like it - drain it, reserving about a cup of cooking liquid.
• Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, mix in the bread crumbs.

Steps:

• Boil cauliflower in salted water until tender, but not mushy. Meanwhile, cook pasta separately until al dente. (If you can get the timing right, it's easier to put it in one pot and add the cauliflower a few minutes after the pasta.)
• Mix pasta and cauliflower together after draining, and add all remaining ingredients, mixing well, seasoning to taste.
• If you like, you can mash up some of the cauliflower and mix in a little reserved cooking water to make a bit of a sauce! My family likes this dish with lots of cheese and lots of black pepper, especially.

Steps:

• Cut cauliflower, or break into medium sized florets.
• Boil in well-salted water till tender, but not mushy.
• During that time, boil another pot of water for pasta, and cook for recommended time
• When both cauliflower and pasta are cooked, strain in a colander and mix in a large serving bowl or one of the pots.
• Add remaining ingredients and mix well.
• Serve in gargantuan proportions for best result.