Preheat oven to 400 degrees. Toss cauliflower on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast 20-25 minutes. Boil salted water and cook cavatappi for 9-11 minutes. In a large pan over medium heat add scallion whites and pancetta. Cook until crisp and browned 4-5 minutes. Remove from pan. Keep as much oil in pan as possible. Melt 1 Tbs butter in same pan. Add flower and stir constantly 1-2 minutes. Slowly pour in 1 cup of milk. Stir in stock concentrate and simmer 1-2 minutes. Remove from heat, stir in cheese, season with salt and pepper. Stir in pasta, pancetta mixture and cauliflower into sauce. Scatter some cauliflower on top. Bake in pan or transfer to baking dish for 5-7 minutes.
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|Serving Size: 1 Serving (819g)|
|Recipe Makes: Servings|
|Calories from Fat: 346 (25%)|
|Amt Per Serving||% DV|
|Total Fat 38.4g||51 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 225.6mg||69 %|
|Sodium 687.9mg||24 %|
|Potassium 1540.9mg||41 %|
|Total Carbohydrate 220.7g||65 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 215.1g|
|Protein 44g||63 %|
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Calories per serving: 1392
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