Ingredients: |
Ingredients: INGREDIENTS 3 tbsp. olive oil, divided, plus more for baking dish 1 lb. cavatappi or other short pasta 1 medium-sized head cauliflower (about 2 pounds), cored and thinly sliced 4 cloves garlic, sliced 1 large yellow onion, thinly sliced Kosher salt and freshly ground black pepper 4 oz. extra-sharp white Cheddar cheese, grated (about 1 cup) 2 oz. Parmesan cheese, grated (about 1/2 cup) 1/4 tsp. mustard powder Pinch cayenne pepper 1 1/2 c. panko breadcrumbs 1/2 c. fresh flat-leaf parsley, chopped
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Directions: |
Directions:INSTRUCTIONS 1.Preheat Oven To 425°F. Lightly Oil A 9-By-13-Inch Baking Dish. Cook Pasta According To Package Directions. Drain. 2.Heat 2 Tablespoons Oil In A Large Pot Over Medium Heat. Add Cauliflower, Garlic, And Onion. Season With Salt. Cook, Covered, Stirring Occasionally, Until Tender, 15 To 20 Minutes. Add 4 Cups Water And Simmer Until Vegetables Are Very Soft, 10 To 12 Minutes. Drain, Reserving 2 Cups Cooking Liquid; Let Cool Slightly. 3.Combine Vegetables, Cheddar, Parmesan, Mustard Powder, And Cayenne In A Blender (Depending On The Size Of Your Blender, You May Need To Do This In Two Batches). Purée, Adding Just Enough Reserved Cooking Liquid To Get Mixture Moving, Until Smooth, 1 To 2 Minutes. 4.Add Sauce To Pasta And Toss To Combine. Transfer To Prepared Baking Dish. Toss Together Panko, Parsley, And Remaining Tablespoon Oil In A Bowl. Season With Salt And Pepper. Sprinkle Over Pasta. Bake Until Golden Brown, 14 To 16 Minutes. |