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This festive dish requires extra effort
in preparation, but the end result in both presentation and taste
is well worth it.
- 3 cups cauliflower, cut into florets
9 ounces fresh spinach linguine
2 tablespoons vegetable oil
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon ground white pepper
2 cups half-and-half
Non-stick cooking spray
6 tablespoons freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
2 slices cooked bacon, crumbled
Grated nutmeg, to taste
- 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.
- Meanwhile, melt butter in a 3-quart saucepan
on medium heat. Add garlic and cook 15 seconds, stirring constantly.
- 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.
- Coat a 2 1/2-quart baking dish or shallow
casserole with cooking spray.
- 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.
- Repeat with the remaining pasta, forming
a circle of nests around outer rim of dish. Spoon cauliflower
mixture into center of pasta ring.
- Sprinkle parsley, crumbled bacon and the
remaining 2 tablespoons of Parmesan cheese on top of cauliflower
- Cover and bake 20 minutes or until heated
Makes 8 servings.
Recipe provided courtesy of www.butterball.com.
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