vyapti
June 2nd, 2008, 01:16 PM
Creamy Cauliflower & Tomato with Penne
Category: Main Dishes - Pasta
This recipe is suitable for a: vegetarian diet
Preparation Time: 30 minutes
Serves: 6
Ingredients:
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1 head cauliflower, chopped into bite sized florets
2 cloves garlic, minced
2 tbs olive oil
2 tomatoes, diced & seeded
1 lb penne pasta
fresh cracked pepper to taste
SAUCE:
4 tbs butter
¼ cup flour
4 cups milk (skim works fine)
½ tsp nutmeg
½ tsp salt
1 cup romano cheese
Instructions:
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CAULIFLOWER: Preheat oven to 425°. Toss cauliflower with olive oil bake for about 15 minutes. Sprinkle minced garlic over cauliflower and toss to combine. Continue baking until the cauliflower is tender and beginning to brown, about 5 minutes longer. Remove and set aside. Pasta water and bechamel can be started when the cauliflower is put in.
SAUCE: While cauliflower cooks, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Increase heat to medium and cook, stirring often, until the mixture turns a light, golden, about 5 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, stir in romano, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
PASTA: Cook pasta according to package directions, so that is done about the same time as the cauliflower and sauce. Drain, reserving some of the water.
When pasta, bechamel and cauliflower are done, combine all with the tomatos. If the sauce is too thick, stir in a little of the reserved pasta water. Serve immediately with plenty of cracked black pepper.
Additional comments:
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Roasted Cauliflower in a creamy bechamel. The tomato adds a wonderful color and texture. The sauce, pasta and cauliflower all cook for about the same amount of time and are tossed together at the end.
Category: Main Dishes - Pasta
This recipe is suitable for a: vegetarian diet
Preparation Time: 30 minutes
Serves: 6
Ingredients:
-----------------------------------------------------
1 head cauliflower, chopped into bite sized florets
2 cloves garlic, minced
2 tbs olive oil
2 tomatoes, diced & seeded
1 lb penne pasta
fresh cracked pepper to taste
SAUCE:
4 tbs butter
¼ cup flour
4 cups milk (skim works fine)
½ tsp nutmeg
½ tsp salt
1 cup romano cheese
Instructions:
-----------------------------------------------------
CAULIFLOWER: Preheat oven to 425°. Toss cauliflower with olive oil bake for about 15 minutes. Sprinkle minced garlic over cauliflower and toss to combine. Continue baking until the cauliflower is tender and beginning to brown, about 5 minutes longer. Remove and set aside. Pasta water and bechamel can be started when the cauliflower is put in.
SAUCE: While cauliflower cooks, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Increase heat to medium and cook, stirring often, until the mixture turns a light, golden, about 5 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, stir in romano, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
PASTA: Cook pasta according to package directions, so that is done about the same time as the cauliflower and sauce. Drain, reserving some of the water.
When pasta, bechamel and cauliflower are done, combine all with the tomatos. If the sauce is too thick, stir in a little of the reserved pasta water. Serve immediately with plenty of cracked black pepper.
Additional comments:
-----------------------------------------------------
Roasted Cauliflower in a creamy bechamel. The tomato adds a wonderful color and texture. The sauce, pasta and cauliflower all cook for about the same amount of time and are tossed together at the end.