Cauliflower Pasta Casserole
Cauliflower Pasta Casserole

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, cauliflower pasta casserole. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Cauliflower Pasta Casserole is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Cauliflower Pasta Casserole is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook cauliflower pasta casserole using 12 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Cauliflower Pasta Casserole:
  1. Get 1 each Head of cauliflower, cut and washed
  2. Prepare 350 grams Mezzo rigatoni
  3. Prepare 2 clove Minced garlic
  4. Make ready 1/4 cup Pine nuts
  5. Prepare 2 oz Good quality anchovies rolled in capers in olive oil(preferably from Italy)
  6. Take 8 oz Provolone cheese
  7. Get 1/4 cup Or more parmigiano reggiano cheese, grated
  8. Get 1/4 cup Raisins soaked in water
  9. Make ready 1 each Small chili pepper sliced and deseeded
  10. Get 2 pinch Saffron
  11. Make ready 3 tbsp Butter, cubed
  12. Prepare 1 Bread crumbs

Tip the pasta and shallots into the cauliflower roasting dish, then pour over the cheese sauce and stir so everything is well coated. 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. Tear the bread into a food processor.

Instructions to make Cauliflower Pasta Casserole:
  1. Clean and cut cauliflower into bite size pieces.
  2. 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.
  3. Once the anchovies begin to tenderize, drain water from raisins add with the pine nuts to the pan.
  4. Remove the chili pepper strips.
  5. 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)
  6. In the meantime, Cook the mezzi rigatoni until al dente in salted water, and drain.
  7. Add cubed cheese and Parmesan to pan, stirring vigorously. The cheese will melt fast and you want it as evenly distributed as possible.
  8. Add the pasta to the cauliflower sauce. Stir well to combine.
  9. Pour into a baking dish.
  10. Add cubed butter and sprinkle bread crumbs over pasta. Broil on medium heat until golden.

Pour the sauce over the pasta mixture and stir to combine. Tear the bread into a food processor. Peel and add the garlic, then tear in any nice leaves from your cauliflower. Add ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat. Grease the baking dish with butter.

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