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Categories:Viewed: 73 - Published at: 5 years ago
Ingredients
- 2 cups Cauliflower, Diced
- 1 Tablespoon Extra Virgin Olive Oil
- 1/4 cups Grated Parmesan Cheese, Divided Use
- Pepper To Taste
- 1 teaspoon Italian Herb Mix
- 5 ounces, weight Short Cut Pasta
- 1 Tablespoon Salt
- 1/2 cups Heavy Cream, Divided Use
- 1/4 cups Shredded Mozzarella
Method
- Preheat oven to 180 C.
- Put the diced cauliflower on a baking tray.
- Drizzle with olive oil, sprinkle 1 tablespoon of Parmesan cheese, salt, pepper and the Italian herb mix and toss to combine.
- Bake at 180 C for about 40 minutes, or until cooked through.
- Meanwhile cook the pasta according to package instructions with 1 tablespoon salt.
- When done, drain the pasta and put it into a bowl.
- Toss it together with about 3 tablespoons of heavy cream, 3 tablespoons Parmesan cheese, shredded mozzarella cheese and the roasted cauliflower.
- When done remove it from the oven and set it aside.
- Increase the oven temperature to 200 C.
- Transfer pasta into a casserole dish, top it with remaining heavy cream and Parmesan cheese and bake at 200 C for about 10-15 minutes.
- Serve while nice and warm.
