Cauliflower Linguine
By: Carrie Barr
Published: Thursday, December 10, 2009 - 3:36pm

Ingredients




3 cups cauliflower, cut into florets
9 ounces fresh spinach linguine
2 tablespoons vegetable oil
2 cloves minced garlic
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon ground white pepper
2 cups half and half
No-stick cooking spray
6 tablespoons grated Parmesan cheese
1/4 cup chopped fresh parsley
2 slices cooked bacon, crumbled
Grated nutmeg, to taste

Preparation

1 Preheat oven to 350°F (175°C). Cook cauliflower in enough water to cover for 15 to 20 minutes or until tender crisp; drain. Cook pasta according to package directions; drain. Immediately toss with the cooking oil. 2 Meanwhile, melt butter in a 3-quart saucepan on medium heat. Add garlic and cook 15 seconds, stirring constantly. 3 Stir in the flour, salt, white pepper, and nutmeg. Add the cream all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in the cauliflower until well coated with sauce. 4 Coat a 2 1/2-quart baking dish or shallow casserole with cooking spray. 5 Toss the pasta with 4 tablespoons of the Parmesan cheese. Slowly twirl a portion of pasta onto a long-tined fork using hands as a guide to help form a nest. Push pasta off fork into the baking dish. 6 Repeat with the remaining pasta, forming a circle of nests around outer rim of dish. Spoon cauliflower mixture into center of pasta ring. 7 Sprinkle parsley, crumbled bacon and the remaining 2 tablespoons of Parmesan cheese on top of cauliflower mixture. Cover and bake 20 minutes or until heated through.

About


Adapted from www.butterball.com