Cookaholics Bulletin Board

I recently ran across this recipe and when I made it last night it was so good I had to pass it along here:


Curtis Stone's Roasted Cauliflower, Broccoli, and Pasta Bake with White Cheddar

6 Tbs Olive Oil (plus more for the baking dish)
1 head Cauliflower (about 2 pounds; cored and cut into large bite-size florets)
Kosher Salt and freshly ground Pepper
8 cups (about 18 ounces) Broccoli Florets
1 1/2 cups (about 5 ounces) Penne
4 oz Pancetta (coarsely chopped; about 3/4 cup)
1 small Yellow Onion (finely chopped)
1 Tbs finely chopped fresh Thyme
1 Tbs All-Purpose Flour
2 cups Whole Milk
1 cup Heavy Cream
1 1/4 cups (about 5 ounces) shredded White Cheddar Cheese
1 cup very coarse fresh Multigrain Bread Crumbs (made in a food processor or blender from 2 slices of bread)

Position racks in the top third and center of the oven and preheat the oven to 400 degrees F. Lightly oil your quart baking dish or three individual crocks.

On a large baking sheet, toss the cauliflower with 2 tablespoons of the olive oil to coat. Season with salt and pepper. Spread evenly on the baking sheet. On a second baking sheet, repeat with the broccoli florets and 2 more tablespoons of the olive oil. Bake for 10 minutes. Stir each sheet of vegetables and switch the positions of the baking sheets from top to bottom. Bake for about 10 minutes more, or until the vegetables are tinged with brown. Set aside. (Leave the oven on.)

Meanwhile, bring a large pot of salted water to boil over a high heat. Add the penne and cook, stirring often to prevent the pasta from sticking together, for about 7 minutes, or until tender but firm to the bite. Drain the penne.

Heat a large heavy pot over medium heat. Add 1 tablespoon of the olive oil and the pancetta and cook, stirring occasionally, for about 4 minutes, or until the pancetta is browned and crisp. Add the onions and thyme and cook, stirring occasionally, for about 2 minutes, or until the onions are tender and slightly browned. Sprinkle the flour over the onion mixture, then stir in the flour and cook for about a minute, or until it is very pale golden brown.

Gradually stir in the milk and cream. Increase the heat to medium-high, and bring to a simmer. Reduce the heat to medium-low and simmer, stirring often for about 4 minutes, or until the sauce is lightly thickened and has no raw flour taste. Remove from the heat, add the Cheddar Cheese, and stir until melted. Season to taste with salt and pepper.

Add the vegetables and penne to the cheese sauce and fold together. Spread evenly in the baking dish. In a small bowl, toss the bread crumbs and the remaining 1 tablespoon olive oil to coat, then sprinkle over the vegetable mixture. Bake for about 10 minutes, or until the crumbs are golden. Let stand at room temperature for 5 minutes before serving.

My husband would like this, so I will bookmark it.

Thanks!

--Lisa

Oh yum, thanks Linda! I've got a head of cauliflower in the fridge so may try it this week. What do you think about adding some grilled chicken to it?Over the top?

Emilie

I think the grilled chicken would make a great addition. Do you mean in addition to, or instead of the pancetta. Nevermind, either way I think it'd be very good.
This recipe was a case of 'greater than the sum of all parts'; it was that good, and it was pretty darned simple to prepare. Even the leftovers were good when that's not always the case with pasta.

Not trying to hijack but riding the pasta coattails:

This weekend I nailed Kenji's lasagna Bolognese but it is an incredible amount of work! I did not make the ricotta as my previous attempts proved it to be identical to commercial stuff.

If you are interested: http://www.seriouseats.com/recipes/2010/02/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta.html

Oh no way would I ever take any form of bacon out of a recipe, Linda Am going to make it this weekend. Thanks again!

I have all the ingredients except white cheddar. Any suggestions re cheese sub? I have TJ's Mexican mix, TJ's Gruyere and Swiss shredded, moz, regular cheddar, plain Gruyere, and parm and romano as well.

Just use regular cheddar. The main difference is that the white kind hasn't been dyed with annato. It is usually fairly sharp, too.

Alina, I had only a small chunk of white cheddar so I subbed the rest with Gruyere and it was extra good.

Hmm, that does sound awfully good and a lovely weekend recipe. Actually, his reference to the traditional real deal sounds good, I might have to run down a recipe.

From the recipe:


At least he is honest!