Baked Penne with Cauliflower and Cheese

Baked Penne with Cauliflower and Cheese
Photo by Scott Phillips


  • 2 cloves garlic, peeled
  • 2 tsp. chopped fresh thyme
  • 4 cups 1-½-inch cauliflower florets (about 1 lb.; from ½ head)
  • 1-½ oz. finely grated Parmigiano-Reggiano (1-½ cups using a rasp grater)
  • 1 tsp. dry mustard
  • 1 medium onion, sliced
  • Fine sea salt or table salt
  • + 4 more ingredients
    • 12 oz. dried penne
    • 2 cups 1% milk
    • 2 oz. coarsely grated sharp white Cheddar (about ½ cup)
    • Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 375°F. Put the cauliflower, onion, and garlic in a steamer basket set over 1 inch of boiling water in a 6- to 8-quart pot. Cover and steam until the cauliflower is tender, 10 to 15 minutes. Transfer the cauliflower, onion, and garlic...

View full recipe at Fine Cooking


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