Pasta Recipe
Cauliflower Pasta & Cheese Gratin
Cauliflower Pasta & Cheese Gratin:
6 Cups Cauliflower florets
3/4 Tsp. Salt
8 Oz. Uncooked small seashell pasta
1/4 Cup All-purpose flour
3 Cups Milk
2 Tbsp. chopped thyme or 3/4 tsp. dried
3 Cloves Garlic, crushed
1 Cup Sharp cheddar cheese, grated
1/2 Cup Fresh parmesan cheese, grated
3/4 Cup Green onions, finely chopped
2 Tbsp. Dijon mustard
1/4 Tsp. Black pepper
2 Slices White bread
2 Tbsp. Butter, melted
Preheat oven to 400°. In a large pot, add 6 cups water and 3/4 teaspoon
salt and cook cauliflower until just barely done. Remove cauliflower with
a slotted spoon and set aside. Using the same water, bring back to a boil
and add pasta - cooking until al dente; drain and set aside. Lightly
spoon flour into a dry measuring cup and level with a knife. Combine
flour and milk in a saucepan, stirring well with a whisk. Stir in the
thyme and garlic; cook over medium heat until thick, stirring constantly.
Remove from heat; stir in 1/4 teaspoon salt, cheeses, onion, mustard and
pepper. Combine cauliflower, pasta and cheese sauce in a large bowl.
Spoon the cauliflower mixture into a 9 x 13-inch baking dish. Place bread
in food processor; pulse until coarse crumbs form to measure 1 cup.
Combine breadcrumbs with butter; sprinkle evenly over cauliflower
mixture. Bake for 20 minutes or until lightly browned.
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