{"id":414,"date":"2009-03-11T15:30:16","date_gmt":"2009-03-11T23:30:16","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=414"},"modified":"2014-04-11T13:56:53","modified_gmt":"2014-04-11T13:56:53","slug":"creamy-cauliflower-and-penne","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=414","title":{"rendered":"Creamy Cauliflower and Penne"},"content":{"rendered":"

From Your Organic Kitchen<\/em><\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

1 head cauliflower, cut into florets\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 \u00bd tsp crushed red pepper flakes<\/span><\/span><\/span><\/p>\n

1 lb. penne pasta\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>5 fresh parsley sprigs, chopped<\/span><\/span><\/span><\/p>\n

\u00bd cup extra virgin olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Salt<\/span><\/span><\/span><\/p>\n

5-6 garlic cloves, thinly sliced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Fresh ground black pepper<\/span><\/span><\/span><\/p>\n

3\/4 cup dry white wine\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1\/3 cup shredded Asiago or Parmesan\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/span><\/p>\n

\u00bc cup kalamata olives, chopped and pitted\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>2 TBSP chopped fresh oregano<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

\u00a0 <\/span>Bring a large pot of salted water to boil over high heat.\u00a0 <\/span>Add the cauliflower and cook 5 minutes, or until tender.\u00a0 <\/span>Remove with a slotted spoon and reserve the water.\u00a0 <\/span>Cook the pasta according to package directions in the reserved water.\u00a0 <\/span>Drain and place in a large serving bowl.\u00a0 <\/span><\/span><\/span><\/span><\/p>\n

\u00a0 <\/span>Meanwhile, in a large skillet, heat the oil over medium-high heat.\u00a0 <\/span>Add the garlic and cauliflower and cook for 5 minutes, stirring and breaking the cauliflower into bite-size pieces.<\/span><\/span><\/span><\/p>\n

\u00a0 <\/span>Add the wine, oregano, olives, and red pepper flakes and cook for 3 minutes, or until cauliflower is very tender.\u00a0 <\/span>Add the parsley and season well with salt and black pepper.\u00a0 <\/span>Pour over the pasta and toss to coat well.\u00a0 <\/span>Top with the cheese.<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

*this dish is excellent served with lightly seasoned grilled or saut\u00e9ed boneless chicken breasts.<\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

From Your Organic Kitchen \u00a0 1 head cauliflower, cut into florets\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u00bd tsp crushed red pepper flakes 1 lb. penne pasta\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 5 fresh parsley sprigs, chopped \u00bd cup extra virgin olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt 5-6 garlic cloves, thinly sliced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fresh ground black pepper 3\/4 cup dry white wine\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/3 cup shredded Asiago or Parmesan\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bc…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":158,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-414","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/414","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=414"}],"version-history":[{"count":1,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/414\/revisions"}],"predecessor-version":[{"id":2373,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/414\/revisions\/2373"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/158"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}