Cauliflower Pasta

This is somewhat modified from a Food & Wine recipe. You won’t believe how delicious this is—like a really awesome mac n’ cheese!

1 medium head of cauliflower, cut into 1″ florets
extra virgin olive oil

Preheat the oven to 425º. On a rimmed baking sheet spread the cauliflower in one layer and drizzle with EVOO; sprinkle with kosher salt and freshly ground pepper. Roast for about 25 minutes or so until nicely browned.

2 T butter
1 small onion, finely diced
2 cloves of garlic, minced or 1 t garlic powder
1/2 cup white wine
1 1/2 cups heavy cream
1 1/2 cups grated Parmesan (6 oz.)
8 oz. stracchino (crescenza) cheese (I can only find this at Target)
1 lb orecchiete or shells
1/4 cup bread crumbs (or more if you like)

Get a large pot of salted water going and preheat the oven to 450º.

In a large skillet, melt the butter in the EVOO and sauté the onion and garlic, if using, until softened and lightly browned. Add the wine and boil until mostly evaporated; add the cream, 1 cup of the Parmesan and the stracchino cheese. Stir over low heat until melted and add the cauliflower.

Meanwhile cook the pasta according to package directions, drain and add the sauce to the pasta. Spoon pasta into a baking dish and top with the breadcrumbs and the remaining 1/2 cup of Parmesan cheese. Bake for about 20 minutes until browned and bubbly.

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