Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, cauliflower pasta casserole. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Once the cheese has melted and absorbed into the pasta a little, stir in the milk. The Cauliflower-pasta Casserole recipe out of our category Nut! Drain cauliflower, and return to saucepan.
Cauliflower Pasta Casserole is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Cauliflower Pasta Casserole is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have cauliflower pasta casserole using 12 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Cauliflower Pasta Casserole:
- Make ready 1 each Head of cauliflower, cut and washed
- Prepare 350 grams Mezzo rigatoni
- Make ready 2 clove Minced garlic
- Make ready 1/4 cup Pine nuts
- Prepare 2 oz Good quality anchovies rolled in capers in olive oil(preferably from Italy)
- Take 8 oz Provolone cheese
- Get 1/4 cup Or more parmigiano reggiano cheese, grated
- Make ready 1/4 cup Raisins soaked in water
- Take 1 each Small chili pepper sliced and deseeded
- Prepare 2 pinch Saffron
- Take 3 tbsp Butter, cubed
- Get 1 Bread crumbs
Remove from heat, pour over the cauliflower, and stir to combine. Layer half the broccoli and cauliflower in a small casserole dish. Pour on half the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese.
Steps to make Cauliflower Pasta Casserole:
- Clean and cut cauliflower into bite size pieces.
- Pour the oil from the anchovies into a pan and add any extra olive oil to coat bottom of pan. Add fresh chili, minced garlic, and chopped anchovies and capers.
- Once the anchovies begin to tenderize, drain water from raisins add with the pine nuts to the pan.
- Remove the chili pepper strips.
- Add cauliflower, two pinches saffron and some water to begin steaming for about 10 minutes. Then remove top and allow the water to reduce by half. (Or to your preference)
- In the meantime, Cook the mezzi rigatoni until al dente in salted water, and drain.
- Add cubed cheese and Parmesan to pan, stirring vigorously. The cheese will melt fast and you want it as evenly distributed as possible.
- Add the pasta to the cauliflower sauce. Stir well to combine.
- Pour into a baking dish.
- Add cubed butter and sprinkle bread crumbs over pasta. Broil on medium heat until golden.
End with a sprinkling of breadcrumbs. Add the peas, spinach, and leeks to the pot of pasta and stir to combine. Pour the sauce over the pasta mixture and stir to combine. My brother called it his favorite dish of the spread, and even my health guru sister went back for seconds. Needless to say, my family has been educated on the art of the Southern casserole.
So that is going to wrap it up with this exceptional food cauliflower pasta casserole recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this webpage on your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope My page becomes “the place to be” when it comes to cauliflower pasta casserole cooking. Go on get cooking!
