Author Notes
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Ingredients
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3
garlic cloves, peeled
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2 tablespoons
italian seasoning
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2 cups
broccoli florets
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340 grams
brown rice penne
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4 cups
cauliflower florets
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2 cups
cheddar cheese, grated
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0.5 cups
shredded parmesan
Directions
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Preheat the oven on to 425ºF and lightly oil a 9 x 13" baking dish.
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Boil a medium pot of water (with a steamer lid) and steam cauliflower florets with 4 cloves of garlic.
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Once cauliflower is well cooked (a knife inserted in cauliflower should slip easily) about 5-8 minutes, transfer 1/2 the cauliflower to a blender along with steamed garlic cloves. Add half the grated cheddar to blender and a pinch of salt & pepper to taste. Blend well.
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Meanwhile, use remaining boiling water to cook penne (about 10 minutes). Steam broccoli over the boiling pot.
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Remove steamed broccoli and rinse with cold water to blanch. Strained penne in a separate colander.
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In the oiled baking dish, mix in penne, broccoli and cheese sauce until everything is well coated. Sprinkle remaining cheddar and parmesan evenly across the top.
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Bake dish in oven until cooked and cheese is golden (about 35 minutes). Remove from heat and let sit to cool. Serve and enjoy.
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