One-Pot Pasta With Cauliflower, Lemon and Olives

 

3 EASY VEGAN PASTA RECIPES | Vegan Carbonara | VEGAN Alfredo | Spinach & Sausage Gnocchi | Edgy Veg

Video taken from the channel: Edgy Veg


 

roasted cauliflower alfredo penne pasta | hot for food

Video taken from the channel: hot for food


 

One Pot Cheesy Cauliflower Pasta

Video taken from the channel: My Fussy Eater (Ciara Attwell)


 

One-Pot Pasta with Ricotta and Lemon | NYT Cooking

Video taken from the channel: NYT Cooking


 

Lemon Pasta | Gennaro Contaldo

Video taken from the channel: Jamie Oliver


 

One-Pot Cheesy Lemon Chicken Pasta

Video taken from the channel: Tasty


 

Budget-friendly recipes » under €2 / $2 meals

Video taken from the channel: Pick Up Limes


Add water, oregano, pepper, salt and pasta. Bring to a boil; cover and cook for 6 minutes. Stir in cauliflower; cover and cook until cauliflower and pasta are tender, 6–8 minutes. If some liquid still remains, cook uncovered for 2–3 more minutes.

Remove pan from heat. Stir in lemon juice, zest and olives. Instructions. Heat oil in a large, heavy pot or Dutch oven over medium heat. When oil shimmers, add garlic and red pepper; cook, stirring, until fragrant, about 1 minute.

Add pasta, cauliflower, water, lemon zest, lemon juice, salt and pepper to pot; increase heat to high and bring to a boil. Cook, uncovered, stirring frequently, until pasta is al dente, cauliflower is completely soft and beginning. Ingredients. 2 tablespoons olive oil. 5 cloves garlic, thinly sliced.

3/4 teaspoon dried oregano. 1/2 teaspoon black pepper. 1/4 teaspoon kosher salt. 8 ounces (225g) whole-grain penne. 6 cups (612g) fresh cauliflower florets.

1 tablespoon fresh lemon juice. While your cauliflower roasts, toss the hot cooked pasta with a little starchy pasta water and a handful of spinach, letting the hot pasta water wilt the greens into the pasta. Finally, stir together the roasted veggies.

In a bowl, toss cauliflower with remaining 2 tablespoons oil and 1/2 teaspoon salt, capers, Parmesan, and oregano leaves. Sprinkle over pasta in skillet. Broil until cauliflower is golden in spots and pasta is heated through, about 5 minutes. Add the tomatoes, 1 cup of water, the olives, capers, anchovies, pepper flakes, salt and pepper, and cook over medium heat until the cauliflower is tender when pierced with a fork, about 10 to 12 minutes. If the sauce becomes too thick during this time, add another half cup of water.

Stir in the parsley and keep warm. Keep an eye on the pot, stir periodically, and additional broth if your pasta becomes dry. Lastly, remove your pot from the heat and stir in the parsley, lemon juice, remaining salt, remaining Parmesan, and cauliflower mixture. Plate your pasta servings, and sprinkle the bacon breadcrumbs on top. Be generous.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting.

Boil in salted water for 5-10 minutes until fork-tender at the thickest part of the stem. While cauliflower is boiling, put a large skillet pan over medium heat and toast breadcrumbs until golden brown. Set the breadcrumbs aside. In the same skillet pan add extra virgin olive oil and finely chopped shallot or onion.

Instructions Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt and gently fry for 6-8 minutes, or until soft and translucent. Add the garlic, tinned tomatoes, sundried tomatoes, half the olives and half the basil into the pan.

List of related literature:

Start the onion sautéing in a tablespoon of the oil, and after a minute or so, add the garlic and oregano, cook another minute or so and add the cauliflower, a couple pinches of salt, a dose of pepper, and 1 cup of water or stock.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

WHY THIS RECIPE WORKS: The idea of serving two starches together might seem unusual, but this dish from the Italian region of Liguria is a classic way to serve pesto.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

SERVING SUGGESTIONS Serve this side dish with any frittata that does not contain leafy greens or after something spicy, such as Penne with Oven-Dried Tomatoes, Olives and Herbs (page 80).

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

Here we are calling this riced cauliflower “Mediterranean” because it utilizes the staple regional ingredients of olives, lemon, and garlic.

“The Dubrow Diet: Interval Eating to Lose Weight and Feel Ageless” by Heather Dubrow, Terry Dubrow, MD, FACS
from The Dubrow Diet: Interval Eating to Lose Weight and Feel Ageless
by Heather Dubrow, Terry Dubrow, MD, FACS
Bird Street Books, 2018

Combine the gnocchi and spinach, add the mushrooms, toss well, divide among plates, and garnish with lemon zest.

“Ratio: The Simple Codes Behind the Craft of Everyday Cooking” by Michael Ruhlman
from Ratio: The Simple Codes Behind the Craft of Everyday Cooking
by Michael Ruhlman
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To make the risotto a meal, we added vegetables inspired by pasta primavera: asparagus, mushrooms, onion, and peas.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Prep time: 15 minutes Cook time: 15 minutes 6 servings 1 head cauliflower, separated into florets 1 leek, white and 1″ green, well washed, cut into 1⁄2″ slices 3 tablespoons butter 3 tablespoons cream 1⁄8 teaspoon nutmeg (optional) salt and pepper

“Dr. Atkins' New Diet Revolution” by C. D. C. Atkins
from Dr. Atkins’ New Diet Revolution
by C. D. C. Atkins
M. Evans, 2002

• Broccoli or cauliflower may be added to the sauce: Add 1 head trimmed cauliflower florets to the salted boiling water along with the pasta and cook until the pasta is al dente.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Add the tomatoes and riced cauliflower and stir to combine.

“Easy Keto Dinners: Flavorful Low-Carb Meals For Any Night of the Week” by Carolyn Ketchum
from Easy Keto Dinners: Flavorful Low-Carb Meals For Any Night of the Week
by Carolyn Ketchum
Victory Belt Publishing, 2018

Add the grated cauliflower along with ¼ teaspoon of salt, mix well, and place a lid or a sheet tray over the top of the pan and let it steam for 4 minutes.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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50 comments

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  • Thinking of turning these videos into a little series ���� Whaddyathink? If you have any recipe requests for meals on a budget, pop them below! �� As with last time, prices indicated are per serving, and each recipe makes 4 servings. Happy cooking!

  • I tried the BBQ pizza and my whole family loved it! Even my six years old brother! Thanks for the recipe, definetly making it again!:)

  • Alfredo pasta, one of those dish that no one outside italy ever heard before.
    why don’t just have this beautiful roast cauliflower as side dish or have this sauce as dip.
    however great video edit and channel ��

  • What I love most about your cooking videos is you eating! Because one can see how much you like your food and I can relate so much <3

  • This video is really good I enjoyed watching your cooking:) I am going to try and cook that Spanish-inspired rice. Thank You Very Much for sharing this video:) Love it:)

  • Thank you so much for your advice and support ���� justice lots of love from London Lawrence our beautiful son Simon and Anne Marie ��❤️������������

  • Must have been hard for him to do that you can tell he hasn’t been there in while the vines growing up the building. Just didn’t look the same…

  • What do you recommend using instead of artichoke? I really don’t like them, but the rest of the recipe looks delicious. I also want enough veggies in the meal, so I don’t want to just leave them out.
    Groetjes uit Nederland. 😉

  • it is a bit misleading because the spices can’t be purchased per teaspoon. So the actual cost is higher if we want to follow the recipe.

  • It almost brought me to tears hearing you say your eyes aren’t on the prize on YouTube right now; my eyes aren’t on the prize on life right now ����. But this video makes me happy, thanks for making it. Looks delicious.

  • After I was done crying, I cooked this recipe for my family. I worried the chilli would be too much for the little ones. They ate every scrap. Great simple food made with with love

  • Wash dishes as soon as your done with them, and by the time your done cooking you wont have dishes to clean! Mama always taught me that.

    Or make your hubby do it cause’ your feeding him goooot 😉

  • Loved the idea of the paella but as a valencian i’m feeling hurted that you called it “paella”. No problem, is just that we are so picky about what is a paella (and for sure never has peas). Loved the recipies ♥️

  • I would like to mention about leeks, you must open each leaf and scrub them. Insects, mud, and bugs love hiding between leaves, also the top green part is fine to eat, it just needs to be cooked until tender.

  • Usually you cannot buy single anything here in Germany. Buying full packs of vegetables to only use a fraction will make these dishes quite expensive, unless you commit to a rotation for a full week or two (which would be hard, as single, as some ingredients will go bad in the meanwhile).

  • When people say they can see a person who was the dearest to them in life and passed away, dont laugh or dont call them crazy. Its true. People who have strong emotional feelings can really see the beautiful soul of that person.

  • I’d love to see more of these videos as well as some gluten-free recipes if possible. I work in aviation and meal prepping on a budget for trips isn’t always easy.

  • For the first recipe isn’t it a good idea to replace the pasta for some pea pasta? I think it really goes well together and you get some extra protein i it! Awesome recipe!

  • I went from finding a quarantine haircut on your channel to falling in love with the rest. Your work is beautiful art in every way and so inspiring!

  • Looks delicious as always Lauren. ��
    Hey! No worries. We all are struggling a bit and need to self care. Rest and replenish. All will be well. ❤️

  • I came on to this video to get some quick inspiration for a simple pasta sauce and have ended up taking a seat and having a cry ��

  • Its been hard for him coz its just an imagination of a true friend waiting for his meal.. good job mr. gennaro.. youre such a lovely human being and a true friend..

    FROM PHILIPPINES ������

  • I’d suggest switching to measuring by weight, especially for doughs and baking. A cup of flour is such an unreliable measurement and in doughs precicions is everything.

  • I’m gonna try all 3�� I glad I have most of the ingredients except for the 1st one I’ll have to go get then and instead of mushrooms cuz I dont really like to eat mushrooms I’m gonna re peel lace it with vegan meat!��

  • I just started being vegetarian for the new school year and i dont know what to do at school because I dont want to tell them yet (they make vegetarians extra meals) because i dont know if i can stick with it. So do you have and kid vegetarian lunches

  • I made the quick, “creamy” green pasta…I normally love PUL recipes, but this one was a major dud, despite doing everything except using an immersion blender, since she said it’s good even without. Maybe the blending is actually necessary. The taste was intensely “green,” if you know what I mean. And the coconut milk I used didn’t mix in well at all.

  • You can totally eat the green part of the leak. Can’t believe she just threw it away. FYI you can also eat the outer leaves and the stem of cauliflower

  • 5:41 his face is so red knowing that he’s trying so hard not to burst out his tears over his memories with Antonio together. He loves him that much. Losing your bestfriend is the most painful

  • really liked the video and would definitely watch a budget series, but it would be helpful if you could suggest more possibilities of replacements like you did with the coconut milk and arborio rice…

    I mean, some things are kind of ubiquitous (rice, pasta, most greens), but many people might find it difficult to find unflavored plant yoghurt… take it from someone who lives in a city where you can’t yet find tofu in basically any supermarket

  • actually we don’t use saffron for paella in Spain, we use just some orange food coloring powder that is very similar to saffron (but much much cheaper)

  • I’ve never understood why Tasty puts the chicken in as one of the FIRST ingredients. How does cooking it (not just browning it, or even browning it at all), then simmering it while the pasta cooks not lead lead to dry, overcooked chicken? I’d understand if you browned it, then removed it and cooked everything, or threw in the raw chicken just as the pasta was finishing cooking. Lean meats like chicken breast, especially when cut up, cook very fast. What’s the testing process Tasty has gone through to determine this is the most effective way?

  • made this a few times because i bought way too much ricotta. it’s good but also weirdly kind of gross in a way. really good cold with fried chicken

  • Now I am not vegan but I’m looking to move my family into it slowly with 3 vegan days out of the week… but immediately I am a bit concerned….. The content I was looking for was VEGAN PASTA, meaning how to make the noodles without eggs, these do look amazing, but I still need to find that info lol shall change my search terms.

  • I liked this video even though I didn’t finish watching it until the end. I cried too hard in the middle of the cooking and had to pause it.

  • It’s so sad to watch Genarro like this as he’s usually so full of beans and happy and just passionate about good. My heart really broke watching this. Love ya Genarro ❤

  • Every time i watch i can feel your emotions i wish you comfort and god will heal our broken hearts god loved him to may god bless you i also get emotional just watching i pray for you and please pray for me!

  • Never gets old.. I’ve watched this one dozens of times now. I have 3 beautiful lemons growing on my lemon tree this summer! Going to make this dish with one of them in his honor! Rest in Peace Antonio! Love you two from Lindale TX!

  • This is so touching, that walk from cooking to sitting down where is friend sat, was so painful to watch and then when he said he don’t care what people think, then apologised for saying it, when he really had no need to, what an absolute gentleman, much respect to him

  • зачем я смотрю это дальше?. уберите эту женщину от плиты.. от одного вида, того, что она делает меня тошнит. делай куличики в песочнице, мать. тебе бОльшее нельзя разрешать. портишь продукты

  • Are you from the Netherlands? I’ve worked with tourists and found that most countries around Germany, Netherlands and France have extremely thick accents. The most fun was asking someone with an accent if they wanted an audioguide in their language and they would answer with a surprised “How did you know?”

  • currently on a version of the AIP (autoimmune protocol) diet per my naturopath doctor’s orders for the next month and i was searching high and low the past 2 days for a good cauliflower based alfredo sauce to put on top of spaghetti squash and i swear you read my mind. none of the other recipes i found sounded good at all. they all sounded basic and bland and you always deliver with powerful flavored sauces! the only things i’ll have to omit in the recipe are the smoked paprika and tahini because i can’t have things in the nightshade family (paprika) and i can’t have seeds (tahini). i’ll also be using chickpea miso rather than the soy version because i also can’t have soy. i pray to God it tastes just as good!

  • THANKS LAUREN! can’t wait to make this, I have cauliflower in the fridge I need to use and who doesn’t love a quarantine pasta ����

  • I made this and it’s absolutely delicious, only thing is you do need to boil the pasta for a bit separately then add it. Doing it they way they showed causes it to be undercooked in spots which is very unpleasant.

  • Hi Sadia!

    Thank you for the BBQ Cauliflower pizza recipe!
    I will give it a try ’cause I don’t like this vegetable but your recipe looks very nice!

    I also write you a comment concerning pizza dough.
    I’m french and not bilingual so please excuse my potential language mistakes.

    In fact, you don’t really need oil.

    I make my own pizza dough regularly (it is soft and crunchy like in restaurant) and I need only 4 ingredients:
    For 4 portions:

    Flour (550 g)
    Salt (2 full hollows of a hand)
    Baker yeast (7 g) + warm water (320 ml)

    As I’m not vegan, I don’t know if vegans use yeast or if you can find baker yeast suitable to your requirements.
    ( But it is possible to do your own yeast by advance (I haven’t tried yet) )

    For me, this is the best way to make a very good pizza dough!

    You just need to combine yeast with warm water for several minutes and then, combine it with the flour and salt and mix with your hand.
    When the dough doesn’t stick too much to your fingers, you have to “work it”:

    Stretch it then fold it, mix it, and repeat the process around 3-4 times. (done in 5 min)

    When you have finished, form a ball and cut it in 4 portions.
    Roll each portion in floor and set them aside on floor, under a humid dish cloth (at room temperature, 22 degrees celsius minimum. If not, the dough won’t inflate).

    If the dish cloth dries too fast, the surface of your dough will dry too: so do not hesitate to wet your cloth once again if necessary.
    If you don’t do this, you will see that the dough will be less “workable” after.

    For me, 20 min is too short for the dough to well inflate:
    You need 2 hours minimum (the heat and the air humidity influences a lot on the dough inflation). Sometimes, I have to wait more than 4 hours because the air is too dry!

    The dough will double or triple in size.

    You can prepare your dough by advance and store it overnight in the fridge in cling film (I haven’t try in a close glass container yet).

    To make a circular pizza form, I don’t recommend you to use your pastry rool: use your hand palms!
    It’s much more fun!

    You just have to flour your work plan and your dough:
    Press the center of the dough and stretch it gently and softly with your hand palms from center to edge: you have to be careful because the dough is fragile.

    The first time, it’s a little tricky but next times, you will find the correct gesture! (It’s like a caress.)
    With this method, you will obtain a dough thin in the center but thicker on the edge.

    You have to be careful when you put the pizza dough on ’cause it stretchs very easily!

    Bake it 8-9 min in a preheated oven (200-210°C)

    I tried oil dough recipe by the past and I always felt very disappointed.
    But with this method (no oil and stretch/fold gresture), I’ve found my happiness!

    Hope this will interest you and help you!

    Take care Sadia.

    Thank you for your content.

    Bye!

  • been Vegan for so many years,,,for the sake of animals and I cook the same way u do,,, I created lots of good dishes for me,,,,LOL im going to make that green pasta tomorrow,,,,like ur video ❤❤❤

  • This looks amaaaazing. Can’t wait to try! Also, did this video seem uber professional to anyone else? I think I’ve been watching too much Lauren IRL content that I low-key felt like I was watching the cooking channel when I watched this. Always so impressive that you do all this yourself!

  • THe fok kinda pizza is this lmao. She is def. NOT wifey material. No meat? 2 toppings? thin ass crust. Damn millenials cant do anything but be lazy and mope.They think robots will do everything for them.

  • This can be made vegan using Kite Hill Ricotta and Follow Your Heart Parmesan.:) Don’t need coagulated breastmilk from forcibly impregnated cows.

  • I made this last night….had a head of cauliflower that needed to be used, and the notification of this video showed up…perfect timing, and I had all the ingredients on hand. We loved it and will definitely make it again!