Pasta and Cauliflower with Cheese Sauce

By The Canadian Living Test Kitchen

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Pasta and Cauliflower with Cheese SauceMother Nature invented cauliflower as a perfect partner to cheese. Nothing else in the vegetable world (except, perhaps, potatoes) pairs as wonderfully with cheese, as cooks around the cheese-making world have proved throughout history. Serve with extra Canadian Parmesan cheese and pepper to sprinkle over top.1 user reviews.

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Pasta and Cauliflower with Cheese Sauce

This recipe makes 4 servings

Nutritional Info
Per each of 6 servings: about	-
cal	448448 cal
pro	20 g20g pro
total fat	18 g18g total fat
sat. fat	9 g9g sat. fat
carb	52 g52g carb
fibre	5 g5g fibre
chol	39 mg39mg chol
sodium	637 mg637mg sodium
potassium	314 mg314mg potassium
% RDI:	-
calcium	3333 calcium
iron	2323 iron
vit A	1616 vit A
vit C	7373 vit C
folate	7878 folate

Mother Nature invented cauliflower as a perfect partner to cheese. Nothing else in the vegetable world (except, perhaps, potatoes) pairs as wonderfully with cheese, as cooks around the cheese-making world have proved throughout history. Serve with extra Canadian Parmesan cheese and pepper to sprinkle over top.

Ingredients

2 tbsp olive oil

1/2 cup minced shallots

1 clove garlic, minced

1/4 tsp each salt and pepper

1 tbsp all-purpose flour

1/2 cup chopped fresh parsley

1/2 cup vegetable or chicken broth

1/2 cup milk

1-1/2 cups shredded white Canadian Cheddar cheese (medium, old, extra-old or older)

1/2 cup grated Canadian Parmesan cheese

12 oz (340 g) short pasta

1 cauliflower, cut in small florettes

Preparation

In saucepan, heat oil over medium heat; cook shallots, garlic, salt and pepper until softened, about 3 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Stir in parsley; cook until wilted, about 30 seconds.

Stir in vegetable broth and milk; bring to simmer. Reduce heat to medium-low; simmer for 2 minutes. Stir in Cheddar cheese and Parmesan cheese until melted.

Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until 2 minutes before al dente. Add cauliflower and return to boil; boil for 2 minutes. Reserving 1/2 cup of the cooking liquid, drain and return to pot. Reduce heat to medium-low; stir in sauce to combine, adding some of the reserved cooking liquid if necessary to moisten.

Makes 4 to 6 servings.