Prep Time: 20 Minutes
Cooking Time: 30 Minutes
Feb/March 2019 Dig In Magazine
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Preheat oven to 450 F.
4. In a medium bowl, toss cauliflower with 3 tablespoons garlic olive oil and salt and pepper to taste; spread out onto a baking sheet. Roast for 15 minutes or until slightly golden; transfer to a bowl and set aside.
5. Cook pasta in a large pot of water according to package directions until al dente; drain and set aside. Return pasta pot to the stove and place over medium heat; add remaining olive oil. Add garlic and onion and sauté for 3 minutes. Add mushrooms and cook for 5 minutes or until they begin to brown; season to taste with salt and pepper. Add flour to mushroom mixture and cook for 1 minute to form a roux. Slowly add milk then cream, stirring constantly to break up any chunks of flour.
6. Cook for 6 minutes, stirring occasionally, or until sauce has thickened. Remove sauce from heat and stir in both cheeses. Add cooked pasta and cauliflower and toss to combine. Serve immediately.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition Information Per Serving: Calories: 579 (Calories from Fat: 324)
Total Fat: 36g (Saturated Fat: 19g)
Total Carbohydrates: 40g (Dietary Fiber: 3g