Cauliflower, Pasta, and Cheese Gratin

Cauliflower, Pasta, and Cheese Gratin
Photo by Randy Mayor

Ingredients

  • ¾ teaspoon salt, divided
  • ¾ cup finely chopped green onions
  • 2 teaspoons Dijon mustard
  • 3 garlic cloves, crushed
  • 3 cups 1% low-fat milk
  • 6 cups cauliflower florets (about 1 1/2 pounds)
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • + 8 more ingredients
    • 2 teaspoons butter, melted
    • 8 cups water
    • ½ cup (2 ounces) grated fresh Parmesan cheese
    • ¼ cup all-purpose flour
    • 2 (1-ounce) slices white bread
    • ¼ teaspoon black pepper
    • 2 teaspoons chopped fresh or 3/4 teaspoon dried thyme
    • 8 ounces uncooked small seashell pasta

Preheat oven to 400°. Bring water to a boil in a large saucepan; add cauliflower and 1/2 teaspoon salt to boiling water, and cook 4 minutes or until tender. Remove cauliflower with a slotted spoon, reserving cooking liquid; set cauliflower aside. Bring cooking liquid to a rolling boil. Add pasta,...

View full recipe at My Recipes

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