Pasta and Cauliflower Gratin |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
|
You can assemble this dish one day ahead of time. Wrap well and refrigerate. Replace half the cauliflower with broccoli or brussel sprouts. Replace the farfalle with any short pasta such as penne or fusilli. Serve this as a side dish with beef, chicken or fish. Ingredients:
1 1/2 cups breadcrumbs |
1 cup white cheddar cheese, grated |
1/2 lb farfalle pasta, cooked as per package directions (bow tie pasta) |
3 lbs cauliflower, trimmed and cut into florets (about 8 cups) |
1 tablespoon vegetable oil |
1 onion, chopped |
2 garlic cloves, finely chopped |
3 tablespoons chopped fresh sage |
2 tablespoons vegetable oil |
2 tablespoons all-purpose flour |
2 (370 ml) cans evaporated milk |
2 cups white cheddar cheese, grated |
1/2 cup grated parmesan cheese |
1 tablespoon dijon mustard |
Directions:
1. Combine breadcrumbs and cheddar cheese in a small bowl.
2. Reserve.
3. Preheat oven to 375ºF (190ºC).
4. Grease a 9” x 13” (3L) baking dish.
5. Bring a large pot of water to a boil.
6. Add cauliflower and cook for about 5 minutes until crisp tender.
7. Drain well and pat dry.
8. Heat 1 tbsp (15mL) oil in a large skillet, onion, garlic, sage and cauliflower.
9. Cook on medium high heat until cauliflower starts to brown, about 5-8 minutes.
10. Place cooked pasta and cauliflower mixture in large bowl. Reserve.
11. Heat remaining 2 tbsp (30mL) oil in medium saucepan, add flour and cook over low heat stirring for 1-2 minutes.
12. Whisk in milk and bring to a boil, lower heat and cook for about 5 minutes until thickened.
13. Add 2 cups (500mL) of cheddar cheese, parmesan and mustard, stirring until melted.
14. Stir into reserved mixture.
15. Pour into prepared dish.
16. Sprinkle with breadcrumb mixture.
17. Bake in preheated oven 35-40 minutes or until golden and bubbling.
|
|