A passion for food + fashion

Fusilli with Kale and Cauliflower

In Food, Recipes on April 12, 2011 at 5:43 pm

Our weekly CSA farm box continues to throw out more challenges for using kale. Which is a good thing; we should all eat more kale. In fact, my friend Andrea has a weekly kale night. I riffed on a Suzanne Goin recipe from Sunday Suppers, but simplified it a lot.

1 pound cavolo nero, or dinosaur kale

3/4 to 1 cup extra-virgin olive oil

1 sprig rosemary

1 teaspoon red chile flakes

1 large yellow onion, thinly sliced

1 medium head cauliflower, broken into bite-sized florets

1 pound fusilli pasta

1 tablespoon chopped fresh thyme

4-6 cloves garlic, minced or chopped

1 tablespoon toasted pine nuts

Grated parm (optional)

In a large pot of boiling water, blanch kale for 2 minutes. Drain and cool greens on baking sheet. When they have cooled, squeeze out excess water.

Meanwhile, heat 1/4 cup olive oil in large Dutch oven over medium-low heat. Add rosemary sprig and red chile flakes and cook for about 1 minute. Add onions and sauté for about 5 minutes. Add kale and a couple more tablespoons of olive oil and cook over low heat for about 20 minutes, stirring often.

While kale is cooking, boil cauliflower for 4-5 minutes, until just tender. Remove with slotted spoon and reserve pot of boiling water to use for cooking pasta. After kale has been cooking about 20 minutes, add cauliflower, thyme and garlic to kale/onions in Dutch oven. Add additional olive oil as needed. Cook 8-10 minutes, until cauliflower starts to caramelize, scraping pan often with a wooden spoon.

Meanwhile add pasta to pot of boiling water and cook to desired doneness. Drain pasta, reserving 1 cup of pasta water. Add drained pasta to vegetables and toss to combine with vegetables. Cook for a couple minutes and add 1/2 cup pasta water to pan. Stir to combine, and add more water if necessary. Salt and pepper to taste. Stir in toasted pine nuts and add additional olive oil (and, if using, grated parm) if desired. Serve.

  1. That looks wonderful, love the combination of kale and cauliflower.

  2. Sorry to reference what’s probably become an insta-pop culture cliche, but kale IS after all “the new spinach,” according to “Modern Family.” Anyway, looks delicious. BTW where do you buy pine nuts? Both my husband and I have experienced “pine nut mouth” and thus sworn off cheap Trader Joe’s pignoli. Every time I go to Surfas I forget to check out their pine nut options. We’ve hardly had any in months and I’m starting to miss them!

  3. How does G do with pasta shaped like that? I do love to use longish, thinnish pasta, but I’m limited by the fact that the girls just seem to be completely confounded when presented with anything thinner than penne, for example. They just make a mess of it and hardly any gets in their mouths. I’m also limited because I pretty much don’t make any pasta but Barilla Plus, and their shapes are limited too. I never thought about fusilli, though, I wonder if they would do better with it because it’s kinda curly? Also, I looooove pasta with cauliflower in it!

    • Autumn—G will eat any pasta, any shape, but he uses his fingers for anything longer than penne. Oops. Mostly he gets Barilla Plus penne tho.

      Jessica—not sure if they’re any better than those at Trader Joes, but I buy pine nuts in the bulk section at Whole Foods on Third/Fairfax. So far have had good luck!

  4. You know, years ago, my wife (Juliet) brought home some kale from our local CSA…and we hated it. Lately, though, it has cropped up on restaurant menus and is very good. She made a kale salad last week that was simply amazing. Your recipe will prod us to jump back into kale land!

  5. Love it! Loooks sooooooo attracitvie!
    For more interesting recipes, check at:
    Hope you find recipes that you like!

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