Holiday Cauliflower and Linguine
This festive dish requires extra effort in preparation, but the end result in both presentation and taste is well worth the work.
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 mixture.
- Cover and bake 20 minutes or until heated through.
Makes 8 to 10 servings.
Recipe provided courtesy of www.butterball.com.