Spicy Cauliflower and Pasta

Spicy Cauliflower and Pasta are one of the dishes that, if you enjoy a meatless dinner with a bit of heat and cauliflower, you will love this recipe! It combines pasta, cauliflower, spicy Calabrian peppers, cherry tomatoes, olive oil, pecorino cheese, toasted pine nuts, and fresh parsley.

This simple-to-make pasta dish uses fresh ingredients to flavor the pasta and doesn’t require a bunch of spices or dried herbs. The spicy Calabrian peppers, pecorino cheese, toasted pinenuts, and fresh parsley do your flavoring work.

This is a fantastic pasta to serve for any occasion. Its simplicity makes it perfect for any day during the week or weekend. The ingredients are easily found in almost any market or on Amazon.com. If you are making it for a dinner party or date night, pair it with a favorite table wine, a simple salad, and some crusty Italian bread.

ABOUT THE INGREDIENTS USED IN SPICY CAULIFLOWER AND PASTA

 

WHAT ARE CALABRIAN CHILES?

Calabrian chilis are chili pepper grown in Southern Italy in the region of Calabria. They impart medium-hot heat to dishes, layered with a sweet, subtly smoky, fruity flavor. In pasta, pizza, tomato sauces, and more, Calabrian chili peppers are used in Italian cuisine. The depth of flavor makes this mighty pepper so beloved, and it’s become a favorite of restaurant chefs and home cooks alike.

WHAT ARE PINE NUTS?

Pine nuts are the edible seeds found in pine cones that grow on particular varieties of pine trees. These buttery nuts are commonly used to make pesto sauce in Italian cooking. Pine nuts have a recognizable tear-drop shape. Some types, like European pine nuts, are more elongated than others, with a pale yellow-white color.

WHAT IS PECORINO CHEESE?

Pecorino is the name of an Italian cheese made from sheep’s milk. It covers a wide variety of cheese produced in Italy, but specifically, it refers to four main types of Pecorino, all of which enjoy PDO protection. These ewes milk cheeses from central Italy and the island of Sardinia have established an outstanding export market outside Italy.

SPICY CAULIFLOWER AND PASTA INGREDIENTS

• One pound of Rigatoni pasta or penne
• Two cups Cauliflower – cooked
• Two teaspoons of kosher salt
• One cup of grated pecorino cheese
• One-pint cherry tomatoes -quartered
• Three tablespoons Calabrian hot peppers in oil
• One teaspoon of grated lemon zest
• One teaspoon of lemon juice from 1/2 lemon
• 1/3 cup extra-virgin olive oil
• 1/4 cup toasted pine nuts-Optional
• 1/4 cup of chopped fresh parsley-chopped

 

This recipe doesn’t require much equipment, making clean-up reasonably simple. Use the recipe card to see the exact equipment requirements, measurements, and specific instructions for the recipe.

 

EQUIPMENT NEEDED FOR THE RECIPE:

A clean cutting board

A sharp kitchen knife

A measuring cup

A measuring spoon

10-inch high-sided pan

A wooden spoon

 

DIRECTIONS FOR  SPICY CAULIFLOWER AND PASTA

1. Gather all ingredients and equipment before starting. At this time, also do any prep work the recipe requires.
2. In a 10-inch high-sided pan, bring about 4 cups to a boil over high heat.
3. Add the Rigitoni and the Kosher salt. Cook, stirring the pasta often, until al dente, about 9 minutes. Or use package instructions for the al dente method. While the pasta is cooking, about midway, add the fresh cauliflower. Only cook until tender but still slightly firm. After the pasta and cauliflower have finished, a small amount of remaining water should be left in the pan.
4. Shake the pecorino cheese over the pasta and toss to coat. Add the cherry tomatoes, Calabrian chile, pine nuts, lemon zest, lemon juice, olive oil, and fresh parsley and toss gently.
5. Serve immediately for best results.

 

 

FAQS ABOUT SPICY CAULIFLOWER AND PASTA

QUESTION: I am confused. The recipe states to cook the pasta in a 10-inch high-sided pan with 4 cups of water. Do I drain the water and rinse the pasta?

ANSWER: No, you do not drain or rinse the pasta. Some water will be left in the pan, which is OK as you will use it. Do not dump the water.

QUESTION: Do I cook the cauliflower separately from the pasta?

ANSWER: No. Halfway through cooking the pasta, add the cauliflower to the high-sided pan and cook until tender but firm.

 

Be sure to read all the tips and frequently asked questions. Trust me, they can help you understand the recipe and make life easier when executing cooking this pasta dish.

 

TIPS FOR SPICY CAULIFLOWER AND PASTA

• Use fresh ingredients, such as fresh cauliflower, tomatoes, and parsley.
• Gather all equipment and ingredients before getting started on the recipe.
• Be sure to salt the pasta water with kosher salt.
• Follow the directions. If you have questions about the recipe, read the actual blog post. It will answer most of your questions.

 

 

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change any recipe’s effective nutritional information. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2023-2013. Unauthorized use and duplication of content/ material without express and written permission from this blog’s author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content.

Sharing is caring!