PENNE AND CAULIFLOWER STOVE TOP GRATIN

My Penne and Cauliflower Stove Top Gratin is a mouthful to say, but worth every bite. Sharp, cheesy goodness, full of texture from pan-roasted cauliflower and toasted panko; it’s mac-n-cheese, next level.

PREP/COOK TIME: About 20 Minutes
Makes 8 – 10 Servings

INGREDIENTS

1 Lb – Penne Rigate

1 Large Head – Cauliflower, Stems and Leaves Removed

1 Tbs – Extra Virgin Olive Oil

4 Tbs – Unsalted Butter

2 Cups – Heavy Cream

2 Tsp – Dijon Mustard

½ Cup – Pecorino Romano Cheese, Grated

1 ½ Cups – Sharp White Cheddar Cheese, Shredded

½ Tsp – Kosher Salt

1 Tsp – Coarse Black Pepper

1 ½ Cups – Panko Bread Crumbs

THE NITTY GRITTY

In a large pot, prepare penne as directed on package.

While that’s happening, heat oil and 1 Tbs butter in a 12” non-stick pan at medium high. Slice cauliflower into 1” thick steaks then break into pieces. Add cauliflower to pan, season with salt and pepper; cook till golden (about 4 – 5 minutes). Transfer cauliflower to a bowl; cover with foil.

In the same pan, add 1 tbs butter; heat till completely melted. Add cream and simmer at medium heat for about 3 – 4 minutes or till slightly reduced. Whisk in mustard, Pecorino Romano cheese, white cheddar; blend completely till smooth and velvety.

Add in drained pasta; stir to combine. Continue to simmer for another 4 – 5 minutes or till sauce thickens and starts clinging to pasta. Fold in cauliflower and cook for another minute.

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FEBRUARY 2, 2019