My baked pumpkin penne was really not living up to my expectations. Eitan always picked out the spinach and it never reheated well. The search was on! At the end of the day, I ended up heavily modifying this recipe from the New York Times. Suffice it to say, Eitan and Rich will now eat all of the cauliflower put in front of them!
- 2 heads of cauliflower
- 3 cloves of garlic
- 1 pound pasta (I use elbows because I don’t have to cut them up for Eitan)
- ½ to 1 teaspoon dried sage (I’m still trying to figure out how much I like this as I could hardly taste it)
- 6 ounces mozzarella
- 2 ounces cheddar
- ½ cup bread crumbs (I used seasoned because that’s what I accidentally purchased)
- ½ cup heavy cream
- Cut up the cauliflower and mix with the garlic. Put some olive oil and salt on it, and roast at 375 degrees F for 20 minutes.
- Boil the pasta.
- Mix cauliflower, pasta, sage, mozzarella, and heavy cream in your baking dish and stir.
- Mix cheddar and breadcrumbs and sprinkle on top.
- The original recipe says to drizzle 1 tablespoon olive oil on top. This never works for me; I get one big blob of olive oil in one spot and a short line somewhere else. I tried spraying olive oil last time which didn’t make a huge difference. I’m going to try spraying more next time and see what happens.
- Bake at 400 degrees F for 20 minutes.