A good way to disguise cauliflower
Baked Pasta with Cauliflower and Cheese
from New Recipes from Moosewood Restaurant
Bechamel Sauce -
1/2 cup butter
1/2 cup flour
1 quart milk, heated
1 1/2 T. Dijon mustard
pinch of nutmeg
Melt butter in heavy saucepan on medium heat. Sprinkle in the flour, whisking constantly until a smooth paste forms. Add the heated milk one cup at a time, continuing to whisk until the sauce begins to thicken. Add mustard, nutmeg, salt and pepper and let the sauce thicken further on low heat. Remove from heat and cover.
Vegetables -
1/4 cup vegetable oil
4 cups chopped onions
3 garlic cloves, minced
2 teaspoons dried basil
1 large head of cauliflower, cut in small florets
6 ripe tomatoes, chopped
3 T. lemon juice
Saute onions, garlic, and basil in oil. When the onions are translucent, add the cauliflower and saute 5 minutes more. Add tomatoes and simmer until cauliflower is tender.
Cook 1 pound of pasta shells and drain.
Topping -
1 cup grated Parmesan
1 1/2 cups shredded mozzarella
seasoned bread crumbs
In a LARGE bowl, combine the pasta, vegetables, and lemon juice. Mix in the Bechamel sauce. Put half the mixture in an oiled baking dish (9 by 13 is just barely big enough).
Sprinkle on half of each of the cheeses. Add the rest of the pasta, then the rest of the cheese. Top with seasoned bread crumbs and bake covered at 375 degrees for about 30 minutes, then uncovered for about 15 minutes or until bubbling and golden on top.
from New Recipes from Moosewood Restaurant
Bechamel Sauce -
1/2 cup butter
1/2 cup flour
1 quart milk, heated
1 1/2 T. Dijon mustard
pinch of nutmeg
Melt butter in heavy saucepan on medium heat. Sprinkle in the flour, whisking constantly until a smooth paste forms. Add the heated milk one cup at a time, continuing to whisk until the sauce begins to thicken. Add mustard, nutmeg, salt and pepper and let the sauce thicken further on low heat. Remove from heat and cover.
Vegetables -
1/4 cup vegetable oil
4 cups chopped onions
3 garlic cloves, minced
2 teaspoons dried basil
1 large head of cauliflower, cut in small florets
6 ripe tomatoes, chopped
3 T. lemon juice
Saute onions, garlic, and basil in oil. When the onions are translucent, add the cauliflower and saute 5 minutes more. Add tomatoes and simmer until cauliflower is tender.
Cook 1 pound of pasta shells and drain.
Topping -
1 cup grated Parmesan
1 1/2 cups shredded mozzarella
seasoned bread crumbs
In a LARGE bowl, combine the pasta, vegetables, and lemon juice. Mix in the Bechamel sauce. Put half the mixture in an oiled baking dish (9 by 13 is just barely big enough).
Sprinkle on half of each of the cheeses. Add the rest of the pasta, then the rest of the cheese. Top with seasoned bread crumbs and bake covered at 375 degrees for about 30 minutes, then uncovered for about 15 minutes or until bubbling and golden on top.