Guest guest Posted March 9, 2002 Report Share Posted March 9, 2002 * Exported from MasterCook Mac * Pasta with Tomatoes, Olives, and Cauliflower Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes p. 204 Serving Size : 4 Preparation Time :0:00 Categories : Pasta, Pizza, and Bruschetta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head cauliflower -- broken into florets large florets sliced about 1/2-inch thick 1 tablespoon extra virgin olive oil 2 large garlic cloves -- minced 1/4 teaspoon red pepper flakes -- (1/4 to 1/2) 1 1/2 pounds fresh tomatoes -- peeled, seeded, chopped or 28-ounces canned chopped tomatoes -- drained salt to taste 2 tablespoons fresh parsley -- chopped 3/4 pound dried pasta such as fusilli or penne 1 ounce Parmesan cheese -- grated (1/4 cup) I developed this as a southern Italian pasta, but the first time I tested it, I had leftover polenta in the refrigerator, so I served the cauliflower topping over grilled polenta. It was great. Either way, this is a delicious dish. MAKES 4 SERVINGS 1. Begin heating a large pot or pasta pot full of water while you prepare the ingredients. When the water comes to a boil, add the tomatoes, boil for 30 seconds, and transfer to a bowl of cold water. Drain and peel. Add 1 tablespoon salt to the boiling water and add the cauliflower. Boil for 4 minutes, then transfer to a bowl of cold water, and drain. 2. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the garlic and red pepper flakes. Cook, stirring, until the garlic begins to color and smell fragrant, 30 to 60 seconds. Stir in the tomatoes, bring to a simmer, add salt to taste, and cook for 10 to 15 minutes, stirring often, until the tomatoes have cooked down a bit and smell fragrant. Add the cauliflower, stir together, and cook for another 5 minutes or so, until the tomatoes have cooked down a little more. Stir in the parsley and taste. Add salt, if necessary. Keep warm while you cook the pasta. 3. When the water reaches a boil, add 1 tablespoon salt and gradually add the pasta. Stir to make sure the pasta doesn't stick to the bottom of the pot. Boil until cooked al dente, firm to the bite (check the package for time indications; usually 8 to 10 minutes, although very thin pasta cooks more quickly). Drain. 4. Toss the pasta with the cauliflower topping. Serve, passing the Parmesan for sprinkling. Advance Preparation: The topping will keep for several hours on top of the stove, or it can be refrigerated for a day and reheated. • GRILLED POLENTA WITH TOMATOES, OLIVES, AND CAULIFLOWER • Prepare polenta following the recipe on page 150 and using 1 cup polenta. Cool the polenta while you prepare the cauliflower mixture, as above. Just before serving, prepare a medium-hot fire in a grill or place a nonstick skillet over medium-high heat. Cut the polenta into squares or triangles. Brush each side with olive oil and grill or pan-grill, until lightly browned on each side, 4 to 5 minutes per side. Top the squares with the cauliflower mixture, sprinkle on Parmesan, and serve. Advance Preparation: Polenta will keep for a few days in the refrigerator. Grill it just before serving. Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001 MC Formatted by Eruna Schultheiss - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 104 Calories; 6g Fat (49% calories from fat); 5g Protein; 9g Carbohydrate; 6mg Cholesterol; 155mg Sodium Food Exchanges: 1/2 Lean Meat; 2 Vegetable; 1 Fat _____ Quote Link to comment Share on other sites More sharing options...
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