Archive for the 'Pasta with Roasted Cauliflower and Bread Crumbs' Category

07
Nov
14

Levana’s Pasta with Roasted Cauliflower and Bread Crumbs Topping Recipe. Gluten-Free Variation


A couple of weeks ago, Chef Sara Black and I had the pleasure of dining with the famed Lévana Kirschenbaum at her apartment. She graciously agreed to let me post the recipe of my favorite dish of the the evening.

Pasta with Roasted Cauliflower and Bread Crumbs
Gluten-Free Variation

kosher-scene-copyright-copy22

Pastasalad2

I love the robust flavor of  cauliflower, and the roasting intensifies it even further.  I use frozen cauliflower, as it is already cut, cleaned, and every bit as delicious and nutritious! Attention Gluten-Free readers: This is for you too!

Although this dish needs no help from the usual pasta suspects to be fantastic, feel free to jazz up this recipe some more with one of the following: Minced anchovies or sardines, capers, grated parmesan, toasted nuts. In this case make absolutely sure to include no salt in your recipes, as one of these additions will be amply enough to salt the whole dish.

Ingredients

  • 2 pounds frozen cauliflower florets, larger pieces cut smaller
  • 6 slices bread, any kind including GF
  • ¼ cup olive oil
  • 8 cloves garlic
  • ½ cup basil leaves, packed
  • 1 bunch flat parsley
  • Salt and pepper to taste
  • 2 good pinches nutmeg
  • 1 pound pasta, boiled and drained (rice noodles or other GF pasta OK), 1/2 cup cooking liquid reserved
  • ¼ cup more olive oil
  • Pine nuts, for topping

Directions

  1. Preheat the oven to 475 degrees. Line a cookie sheet with foil or parchment and spray with vegetable spray. Spread the cauliflower florets in one layer on the cookie sheet, and spray again generously with vegetable spray.
  2. Line another cookie sheet with foil or parchment. In a food processor, using the pulse button, process the bread, olive oil, garlic, basil, parsley, salt, pepper and nutmeg, until you get coarse crumbs. Place them on the second cookie sheet. Place both sheets in the oven, using upper third rack for the crumbs, and lower third rack for the cauliflower. Bake about 25 minutes, check a couple times on the sheets. The crumbs might be ready first. The cauliflower should be nice and dark.
  3. In a platter, toss the pasta with the cauliflower, the reserved liquid, the crumbs and the added oil, and serve hot. Top with pine nuts.

Together with the Branzino fish entree we had next, we washed it all down with a delightful bottle of red – Ramon Cardova Rioja. Just like every time I ate Lévana‘s homeit was a meal to remember!

Enjoy, gentle reader, enjoy!

CS




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 7,809 other followers

Calendar of Posts

October 2018
S M T W T F S
« Sep    
 123456
78910111213
14151617181920
21222324252627
28293031  

Archives

Visit our friends at the Kosher Wine Society

Category Cloud

18 Restaurant Abigael's baking baking recipes BlogTalkRadio cheese Chef David Kolotkin Chef Jeff Nathan Chef Lévana Chef Lévana Kirschenbaum chicken chicken recipes cookbook authors cookbooks dairy cuisine dairy recipes Esti Berkowitz fine dining fine kosher dining fine kosher dining in Manhattan fine kosher restaurants fine restaurants fish fish recipes Geila Hocherman Internet Radio Irving Schild Jack's Gourmet Jeff Nathan Jewish history Kim Amzallag kosher kosher baking kosher baking recipe kosher baking recipes kosher beef kosher beef recipes kosher cheese kosher chefs kosher chicken dishes kosher chicken recipes kosher cookbook authors kosher cookbooks kosher cookery Kosher cooking kosher cooking classes kosher cooking demos kosher cuisine kosher dairy kosher dairy cuisine kosher dairy recipes kosher desserts kosher dining kosher dining in Brooklyn kosher dining in Manhattan kosher dining in NY kosher fine dining kosher fine wines kosher fish kosher fish recipes Kosher food kosher Italian cuisine kosher lamb recipes kosher meat dishes kosher meat recipes kosher meat restaurants kosher meat restaurants in Manhattan kosher Mediterranean cuisine kosher parve recipes kosher poultry dishes kosher poultry recipes kosher recipes kosher restaurant review Kosher restaurants kosher restaurants in Brooklyn kosher restaurants in Manhattan kosher restaurants in New York City kosher restaurants in NY Kosher Revolution Kosher Scene kosher soup recipes kosher wine kosher wines Lévana Lévana Kirschenbaum meat recipes parve recipes Passover Pomegranate Supermarket poultry poultry recipes Prime Grill Royal Wine Corporation Shavuos recipes Susie Fishbein The Kosher Scene The Kosher Scene Radio Show Uncategorized Wine

BlogTopSites


<a href="//www.blogtopsites.com/food-drink/" title="Food & Drink Blogs" target="_blank"><img style="border:none" src="//www.blogtopsites.com/v_158881.gif" alt="Food & Drink Blogs" />
<a target="_blank" href="//www.blogtopsites.com" style="font-size:10px;">blog sites


%d bloggers like this: