Baked Cauliflower and Pasta with Parmesan Cream
Kathy
Like macaroni and cheese with some added nutrition!
ingredients
- 3 1/2 tablespoons olive oil
- 1 large garlic clove, thinly sliced
- 1 cup heavy cream
- Kosher salt and freshly ground pepper
- 1 lb. rigatoni
- One 1 3/4 -pound head of cauliflower, cut into 1-inch florets
- 1 cup panko crumbs
- 1/2 cup freshly grated Parmesan cheese
- 3 ounces sliced prosciutto, cut into 1/4-inch-thick ribbons
directions
- 1
Preheat the broiler. Bring a large pot of salted water to a boil. In a medium skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the cream and simmer until thickened slightly, about 2 minutes. Season with salt and pepper.
- 2
Cook the rigatoni for 6 minutes, add the cauliflower, and cook another 6 minutes or until pasta is done. Drain, reserving 2 tablespoons of the pasta cooking water.
- 3
Meanwhile, in a medium bowl, toss the panko with the Parmesan cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper.
- 4
Return the rigatoni and cauliflower to the pot. Add the garlic cream, the prosciutto and the reserved pasta water and toss until the pasta is coated. Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly, until the topping is evenly browned.
Source: Kathy
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