I wasn’t sure how this would turn out but the result was crowd pleasing. You definitely feel like your eating something healthy yet comforting. My daughter, who I must say is my pickiest, was asking for seconds – so I knew it was jackpot. Perfect for re-heating the next day or the day after that.
- 3 tbs olive oil
- 2/3 cup bread crumb
- 2 tbs chopped fresh chives
- 1 lb pasta (elbow)
- 1 head cauliflower, chopped into florets
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 (8 oz) package sour cream
- 1/2 cup milk
- 1.5 cups shredded gruyere cheese
- 1 cup shredded sharp cheddar cheese
- 1/3 cup grated Parmesan cheese
- sea salt & ground pepper to taste
Heat 2 tbs olive oil in a large pan over medium high. Add the breadcrumb and stir until they start to brown. Remove from heat and stir in chives. Set aside.
Preheat oven to 375 degrees F.
In a large pot of boiling water, cook your pasta as per instructions on package. Make sure they are cooked al dente. Remove from water and set aside. In the same pot with the pasta water, cook the cauliflower – about 7 minutes. Drain and set aside.
In the same pot, heat 1 tbs olive oil on medium high. Add the garlic and onion and sautee for 3 minutes. Add in the pasta, cauliflower, sour cream, milk and shredded cheeses. Mix gently and season with salt and pepper to taste. Pour mixture into a 9 x 13″ baking dish. Top with grated Parmesan cheese.
Bake for 15 minutes.
Yields 8 servings.