Description
Delicious and comforting spin on an Italian favorite.
Ingredients
- 3 Tablespoons Olive Oil, Divided
- 1 whole Shallot Or Small Onion, Peeled And Diced
- 4 cloves Garlic, Peeled And Minced
- ½ heads Cauliflower, Broken Into Florets
- ¼ cups White Wine (optional)
- 1 cup Chicken Stock
- ½ cups Milk Or Cream
- 1 Tablespoon Fresh Thyme Leaves
- ½ cups Grated Parmesan Cheese
- Salt And Pepper, to taste
- ½ pounds Ziti Pasta
- ½ cups Seasoned Panko Breadcrumbs
Preparation
Add 2 tablespoons of the olive oil to a large saute pan along with onion and garlic. Cook on medium low heat for about 10 minutes just until onions are translucent.
Add cauliflower florets and continue cooking on medium heat for another 10 minutes, stirring occasionally until it begins to brown. Deglaze pan with white wine and add chicken stock and milk or cream. Bring to a simmer and continue cooking for another 15 minutes.
Puree half the mixture in a food processor and return to pan. Stir in thyme and cheese and season with salt and pepper.
Cook pasta as per package directions, drain and return to pot. Pour cauliflower sauce over pasta. Add remaining tablespoon of olive oil to pan the sauce was in and heat on low. Add breadcrumbs and stir for a few minutes until oil has been absorbed and breadcrumbs are slightly brown. Stir into pasta.
Serve hot with a bit of extra cheese on top, if desired.
