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Italian | |
| �3 cups cauliflower florets (1 small head) �1 tablespoon grapeseed oil (or other high heat oil) �3/4 cup vegetable broth, hot �1 cup milk, warmed (I used whole) �12 ounces whole wheat pasta shells �1 tablespoon unsalted butter �1 shallot, diced �1 tablespoon unbleached all purpose flour �1/2 teaspoon salt (or to taste) �1 recipe pistachio pesto (or 1/3 cup of your favorite basil pesto) �1/2 cup white cheddar cheese, shredded �1 pint grape tomatoes, halved �4 ounces sliced burrata | |
| Preheat oven to 425. Place Cauliflower on a baking sheet, drizzle with oil and roast 15-20 minutes, until golden and tender. Reduct oven to 350 Combine cauliflower, vegetable broth, and milk in a blender/food processor and process until smooth. Cook Pasta according to package directions, drain and set aside Melt butter in a large oven safe skillet, add shallot and cook over medium heat until soft (about 2 minutes) Sprinkle in flour and stir for 30 seconds. Pour in cauliflower mixture, salt and cooke 2-3 minutes. Add pesto and white cheddar and cook until cheese is melted. Fold in the tomatoes and pasta, top with burrata slices, cover with foil and bake for 15 minutes. Remove foil and bake another 5 minutes. Garnish and serve | |
Unrated | |
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