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- 6 tablespoons olive oil, divided
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon (or more) crushed red pepper flakes
- 1 small red onion, finely diced
- 1 large head of cauliflower (about 2 pounds), cored, cut into 1/4-inch slices
- 3/4 teaspoon kosher salt plus more for seasoning
- 2 ounces Pecorino, grated
- 1/3 cup coarsely chopped flat-leaf parsley leaves, or a combination of parsley and fresh mint leaves
- 1 teaspoon (or more) lemon zest plus 1 tablespoon (or more) fresh lemon juice
- 1 tablespoon toasted pine nuts
Place eggs in a small saucepan and add cold water to cover by 2". Bring water to a boil over high heat; immediately remove from heat and let eggs sit for 9 minutes. Transfer eggs to a bowl of ice water. Let cool completely; peel and coarsely grate. Set aside.
Heat 4 Tbsp. oil in a large heavy skillet over medium-low heat. Stir in coriander and red pepper flakes and cook until fragrant, about 30 seconds. Add onion, garlic, cauliflower, and 3/4 tsp. salt. Cook, stirring often, until cauliflower is golden brown, tender, and sweet, about 15 minutes. Remove from heat and set aside.
Meanwhile, cook penne in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/3 cup pasta cooking water.
Return skillet with cauliflower to medium-high heat. Add reserved pasta cooking water and penne; toss gently to combine. Cook for 1 minute, then stir in reserved grated egg, cheese, parsley, and lemon zest and juice. Drizzle penne with remaining 2 Tbsp. oil and season to taste with salt and more lemon zest, juice, and red pepper flakes, if desired. Divide among warm bowls and garnish with pine nuts.
29 Tasty New Ways to Eat Hard-Boiled Eggs
Perfecting hard-boiled eggs is no easy feat. So once you’ve nailed it, you may get the urge to use up an entire carton. Why not, right? Then you can have them on hand for a quick snack, breakfast, or addition to a salad.
Only a few days later you’ll realize: Hard-boiled eggs on their own can be pretty… boring.
So we went searching for innovative, easy, and downright gourmet-tasting ways to use up those protein-packed orbs so you never fall into an egg salad rut. Go ahead and cook the entire dozen—then turn them into these amazing meals.
1. Kale and Ricotta Breakfast Pizza
Pizza can be the perfect breakfast if it’s topped with the proper ingredients. This recipe knows how to do it right, going lighter on the cheese and heavier on the smart toppings like turkey bacon, dementia-fighting kale, and of course, hard-boiled eggs. If it’s simply too early in the morning to roll out a crust, we think a sturdy tortilla would work just as well.
2. Eggs Goldenrod
This classic requires separating the solid egg whites from the yolks, but it’s still super easy. Combine those chopped whites with a thick sauce and drizzle that over toast. Then top with chopped yolk, paprika, and parsley, and dig in! You want both parts of the egg since both contain protein, and the yolk has most of the vitamins and minerals.
3. Breakfast Spanakopita Loaf
The popular Greek pie gets some breakfast-y flair, with hard-boiled eggs nestled between plenty of spinach (giving you more than a day’s worth of vision-aiding vitamin A). Throw some feta into the filling and wrap it all up in delicate puff pastry folds for a delicious morning meal.
4. Hard-Boiled Egg Breakfast Melt
Bored of plain old eggs and toast? With just a few simple and healthy additions like lycopene-rich tomatoes and buttery, fiber-filled avocado, plus a squirt of sriracha for a spicy kick, your boiled egg breakfast goes from ho-hum to one that’s worth waking up for (and Instagramming).
5. Quick Kedgeree
They say breakfast is the most important meal of the day, and this speedy spin on an Indian-inspired, traditional British breakfast takes that statement seriously. With flaked fish for heart-healthy omega-3s, brown rice for satiating carbs, chopped hard-boiled eggs for added protein, and peas for a dash of color, it’s a balanced, filling, and tasty way to fuel up for a busy day.
6. Breakfast Quesadillas With Smashed Avocado, Eggs, and Spinach
Who says you can’t have a quesadilla first thing in the a.m.? Eggs hard-boiled in advance, store-bought salsa, and pre-shredded cheese make this morning meal come together in mere minutes. With avocado and spinach joining the fiesta, you’ll be making these for lunch and dinner too.
7. Eggs and Peas on Toast
The pea and avocado combo may have had some skeptics scoffing, but truth be told, it’s a fantastic way to reap the tissue- and cell-building folate from the legumes while getting in filling fats from the avocado. Best of all, the flavors work fabulously together, especially when simply seasoned, piled onto thick pieces of toast, and topped with slices of hard-boiled eggs.
8. Scrambled Hard-Boiled Eggs
When you need to use up those hard-boiled eggs in the fridge but are in the mood for scrambled, add them to a pan with a few raw ones to get the best of both worlds (plus a unique texture combination). A caramelized tangle of onions lends some anti-cancer properties and that deep, satisfying flavor.Onion: nature protection against physiological threats. Suleria HA, Butt MS, Anjum FM. Critical reviews in food science and nutrition, 2015, undefined.55(1):1549-7852.
9. CalMex Avocado and Egg Salad
When you want classic egg salad but hate the thought of all that mayonnaise, turn to this heart-healthy recipe to satisfy your creamy craving. Here, thick Greek yogurt and mashed avocados replace the mayo for all of the texture and a fraction of the saturated fat a handful of spices give the eggs a zesty punch. It may be even better than the original.
10. Easy French Style Egg Salad
Feeling a bit fancy? Give hard-boiled eggs a sophisticated upgrade with Dijon mustard and some chopped cornichons (a schmancy word for those addictive gerkin pickles). With just two tablespoons of mayonnaise (or Greek yogurt if you really can’t with the mayo) in the entire recipe, it’s the perfect reflection of the French philosophy of controlled portions and zero deprivation.
11. Pesto Egg Salad
Take your egg salad to Italy by stirring it into homemade pesto. The classic mix of basil, olive oil, and pine nuts pairs surprisingly well with the incredible edibles, letting them soak up the savory flavors while giving them a dose of antioxidants from the herbs. You’ll happily eat these green eggs in a box, with a fox, in a house, with a mouse…
12. Hummus Meets Egg Salad
If you’re as obsessed with hummus as we are, you may have discovered this genius pairing already. Even if you have, you’ll love this dairy-free recipe, which uses the dip to bind hard-boiled eggs for a spreadable (or simply scoop-with-a-spoon addictive) concoction. With the gluten-free goodness of chickpeas and essential fatty acids of eggs in a single bowl, this is one recipe you’ll put on repeat.
13. Mediterranean Egg Salad
The usual suspects of tabbouli reunite for egg salad, and the results are mouthwatering. Cucumber and raw red onions lend the anti-inflammatory benefits of fisetin (an antioxidant), while olives, sun-dried tomatoes and lemon juice give the mix a tangy bite.Fisetin: a dietary antioxidant for health promotion. Khan N, Syed DN, Ahmad N. Antioxidants & redox signaling, 2012, Dec.19(2):1557-7716. We’re dreaming of this wrapped in a pita with plenty of parsley. Yum!
14. Curried Egg Salad
Known for its cancer-combatting curcumin, curry powder is not just a fragrant addition to this egg salad, but a powerful one too. Hot sauce, Dijon mustard, and cumin complete the spicy flavor profile, though a dollop of mayonnaise and the eggs themselves keep things from seriously overheating.
15. Veggie-Packed Egg Salad
Conventional egg salad is severely lacking in the fiber department, often with a bit of parsley being the only green in sight. Change that by folding a rainbow of finely chopped veggies into the mix like this recipe does. Including everything from celery and cucumbers to carrots and bell peppers not only aids your effort to get your produce servings for the day, it also helps out the color and texture departments too.
Garlic Chili Pasta with Roasted Cauliflower
If not, I vote it should be. When you taste how amazing this pasta is, you’re going to want it all hours of the day.
Have you ever had a sauce-less pasta? I know it sounds boring. But here’s the thing – it’s not.
Al-dente pasta tossed in garlic-and-chili-infused olive oil, fresh parsley, and vegan parmesan cheese. You won’t be missing the cream sauce one bit.
This recipe is easy to make, requiring just 30 minutes and 10 basic ingredients.
And the flavors and preparation are so simple it makes a great weeknight staple.
Don’t worry. If you’re weary of cauliflower, try it roasted! If you season it well – in this case with red pepper flakes, garlic, and sea salt – it roasts up beautifully and pairs incredibly well with this light pasta dish.
I hope you all love this dish! It’s:
Dusted with vegan parmesan cheese
This would make the perfect quick weeknight meal when you’re craving something substantial and comforting, yet light. It’s a dish the whole family will love. To make it more substantial, pair it with a salad – the Kumquat Kale Salad and Apple Pecan Arugula Salad are two of my favorites.
If you do try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Cauliflower Pasta with Pecorino, Grated Egg, and Pine Nuts - Recipes
Penne noodles are traditionally found in a variety of Bolognese and Ziti recipes around the United States, but we’ve taken the larger cousin, Paccheri Rigati, and blended together some earthy ingredients like pine nuts and cauliflower along with fresh anchovies to bring about a robust, hearty pasta dish. Along with dried currants and fresh Pecorino Romano, this dish is a traditional Sicilian-style pasta dish that is commonly served year around.
- Kosher salt
- 1/4 cup dried currants
- 1 medium head cauliflower (about 2 lb.), cut into bite-size florets
- 5 Tbs. Flora Extra Virgin Olive Oil
- Freshly ground black pepper
- 1 Tbs. unsalted butter
- 1/2 cup Flora Panko Breadcrumbs
- 6 cloves garlic, thinly sliced
- 3 anchovy fillets, minced
- 1/8 tsp. crushed red pepper flakes
- 1 16 oz. bag of Flora Organic Paccheri Rigati Homestyle Pasta
- 1 oz. finely grated Pecorino Romano (about 1 cup)
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup pine nuts, toasted
Position a rack in the center of the oven and heat the oven to 500°F. Bring a large pot of well-salted water to a boil. In a small bowl, cover the currants with hot tap water and set aside
On a heavy-duty rimmed baking sheet, toss the cauliflower with 3 Tbs. of the oil, season generously with salt and pepper, and spread in a single layer. Roast, tossing halfway through cooking, until just tender and lightly browned, 13 to 15 minutes.
Melt the butter in a 12-inch skillet over medium heat. Add the panko and cook, stirring, until deeply golden, about 3 minutes. Season with salt and transfer to a small dish wipe the skillet clean.
Heat the remaining 2 Tbs. oil in the skillet over medium heat. Add the garlic and cook, stirring, until golden, about 1 minute. Stir in the anchovies and pepper flakes, then add the cauliflower and toss well. Keep warm. Boil the pasta for 1 minute less than package directions for al dente. Reserve 1/2 cup of the pasta cooking water, drain the pasta, and return it to the pot. Drain the currants, and add to the pasta with the cauliflower mixture, cheese, and the reserved water. Stir to combine cover and cook over low heat to let the flavors meld, 1 to 2 minutes. Season to taste with salt and pepper and top with the panko, parsley, and pine nuts.
Sicilian-style Cauliflower with Wholemeal Pasta
1) Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente - tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
2) Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons of oil, 2 tsp salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
3) Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.
- 1 (16 ounce) package farfalle (bow tie) pasta
- 2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
- ¼ cup chopped walnuts
- 3 tablespoons shredded Parmesan cheese
- 3 tablespoons extra-virgin olive oil
- 1 lemon, juiced
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes drain and set aside.
Mix artichoke hearts, walnuts, Parmesan cheese, olive oil, lemon juice, basil, and oregano in a large bowl. Season with salt and black pepper. Add farfalle and stir to coat.
Gratinated pasta with cauliflower and nuts
Gratinated pasta with cauliflower and nuts, that is a delicious collection of creamy bechamel cheese, broccoli ( or if you prefer you can use regular white cauliflower) rehearsed with raisins and pine nuts and a crumble of nuts and breadcrumbs. I'm going crazy: Let's say that the pasta gratin can be done in many ways, seasoning it in many different ways. This, however, is particularly delicate and flavorful: Obviously you should love the cauliflower that, combined with the crunch date from walnuts, makes a really tasty dish. Is’ delicious pasta dish and I would propose as a possible candidate for the holidays, for example for meatless Christmas dinner!
- 360 grams of sedanini rigati or other short pasta
- 1 small cauliflower or broccoli
- 750 milliliters of dense béchamel (for the bechamel recipe click here on basics)
- 15 grams pine nuts
- 20 grams raisins
- 4 Tablespoons extra virgin olive oil
- a pinch of nutmeg
- salt and pepper
- 60 grams of grated pecorino cheese Dop
- a clove of garlic
- 3 tablespoons of grated bread stale
- 10 chopped walnuts
- 30 grams of butter
- a little butter and bread crumbs for the bread pan
Clean cauliflower and divide it into peaks. Boil it in salted water and drain it al dente. Set aside some top for garnish and put the rest in a pan with oil, the garlic, the raisins and pine nuts: Brown over high heat for 10 minutes, fixing possibly salt and peppering all. When the cauliflower is golden set it aside. Prepare the bechamel (for the recipe click here on basics) and stir in a pinch of nutmeg and grated pecorino. Toast the walnuts in a pan together with the breadcrumbs.
Preheat oven to 200 degrees ventilated. Grease and sprinkle with a little grated bread a Loaf pan or mono portion containers (is very pretty served in white such as soufflés cocotte).
Boil the pasta in salted water and drain it al dente, about 5 minutes before cooking time indicated on the package. Pasta with cauliflower and bechamel and pour it into the mold you've chosen. Sprinkle the surface of the dough with the crumble of nuts and breadcrumbs, merge some flakes of butter and bake for 12-15 minutes. Let the dough rest 5 minutes before serving, decorating the Pan or the cocotte with cauliflower that you put aside.
THE PAIRING: We choose a Tuscan wine, a Monte Carlo bianco Doc produced by Vigna del Greppo, for this combination. Its aromas are reminiscent of the Hawthorn and PEAR, its taste is balanced and fresh.
Ada Parisi: siciliana, journalist, Cook. All recipes and photographs are my creation and my property and Gianluca Atzeni photographer, and therefore protected by copyright. Use of the content of this site is allowed upon explicit authorization and subsequent citation of the site and its links.
Pasta with cauliflower alla siciliana
Good morning, today a traditional Sicilian recipe or rather Palermo: pasta with Sicilian cauliflower. You will also find video recipe step by step of the whole procedure on my channel You Tube. Pasta with Sicilian cauliflower is one of my favorite winter dishes. Among the ingredients there are some typically Sicilian such as raisins and pine nuts. Is’ seasoned anchovies and saffron yellow yield. As a rule in Sicily is made with cauliflower, white or violet in Palermo and the pasta is cooking cauliflower in water, but here in Rome, I learned to appreciate what romanesco. You can still use the variety you prefer. If you are looking for inspiration and like Sicilian cuisine, have a look at all my SICILIAN RECIPES.
As for the anchovies, the traditional recipe takes anchovies in oil, but you can also use those salted, Obviously dissalandole carefully. My grandmother put a butter nut in the sauce, and I often do it too to rediscover that taste, but it's a family variant.
Now you know everything, both the Sicilian recipe is my small variations, all you have to do is try! This dish is simple and fast execution: the sauce is made in a few minutes, just before lessiate the cauliflower. In Palermo often pasta with Sicilian cauliflower is prepared like a timballo and baked in the oven. I don't love it because pasta doesn't look al dente the way I like it, but it's a variant to try anyway and it's very convenient if you want to prepare it in advance.
Is, If you are vegetarian or vegan, deleted the anchovies (Maybe by replacing them with a handful of capers, chopped) and cheese, excellently replaced by the breadcrumb toasted in a little oil. You will love it. You can also use the fried breadcrumbs instead of cheese, How do I use in Palermo. I suggest you try even PASTA WITH ARRIMINATE VRUCCOLI, or with the cauliflower, but the red version: It has a completely different and equally amazing taste. Have a good day”
Penne with Pork and Cauliflower
1 Pour the oil into a large skillet. Add the the garlic and cook over medium heat until golden, about 2 minutes. Add the pork and fennel seeds and stir well. Cook, stirring occasionally, until the meat is browned, about 15 minutes.
2 Add the wine and simmer 3 minutes, or until most of the liquid evaporates.
3 Add the tomatoes and salt and pepper to taste. Simmer 15 minutes or until the sauce is slightly reduced.
4 Bring at least 4 quarts of water to a boil in a large pot. Add the cauliflower and 2 tablespoons of salt. Cook until the cauliflower is tender, about 10 minutes. With a slotted spoon, scoop out the cauliflower and drain well. Do not discard the water.
5 Add the cauliflower to the sauce and cook, stirring frequently and breaking up the pieces with a spoon, until the sauce is thick, about 10 minutes more.
6 Bring the water back to a boil and add the pasta. Cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta.
7 Transfer the pasta to a heated serving bowl. Toss the pasta with the sauce, thinning it if necessary with the cooking water. Add the cheese and toss well. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Penne with Pork and Cauliflower recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
Sicilian Style Cauliflower
Currants and pignoli or pine nuts feature prominently in Sicilian cuisine. The two ingredients are simultaneously used in many dishes. Currants add just a touch of sweetness to any dish and pine nuts add a little crunch. In this dish the cauliflower is parboiled and sautéed with currants and pine nuts and topped with toasted breadcrumbs before serving.
SICILIAN STYLE CAULIFLOWER
(Cavolfiore alla Siciliana)
Difficulty Rating: Intermediate
Make 6 servings.
For the Breadcrumb Topping:
2 tablespoons extra-virgin olive oil
1/4 cup finely minced onion
1/3 cup plain dry breadcrumbs
1 tablespoon grated Parmesan or Pecorino Romano cheese
2 teaspoons minced Italian flat-leaf parsley
For the Cauliflower:
1 large head of cauliflower, trimmed and cut into large florets
2 cloves garlic, smashed
2 tablespoons extra-virgin olive oil
1 tablespoon currants
1 tablespoon toasted pine nuts
MAKE THE BREADCRUMB TOPPING: Heat oil in a small frying pan over medium-heat. Add onion and cook until soft, about 5 minutes. Stir in breadcrumbs and cook, stirring constantly until lightly toasted, about 4 minutes. Remove from heat and continue stirring for another minute. The breadcrumbs will continue to cook after they are removed from heat because the bottom of the pan is still hot. Keep stirring them for a short time so that the breadcrumbs don’t burn. Set aside. When cool, stir in the cheese and parsley.
PARBOIL THE CAULIFLOWER: Cook the cauliflower florets in a large pot of boiling salted water until tender but still firm, about 4 to 5 minutes. Drain well.
SAUTE THE CAULIFLOWER: Heat oil in a large frying pan over medium-high heat. Add garlic and cook for about 3 minutes until lightly browned on both sides. Discard the garlic. Add cauliflower florets and cook about 3 to 4 minutes on each side, until lightly browned. Add currants and pine nuts the last 2 minutes of cooking. Transfer to a serving platter and top with breadcrumb mixture just before serving.