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Name: Roasted Cauliflower, Broccoli and Pasta Bake with White Cheddar
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: american
Ingredients: 1 head Cauliflower large bite size chunks; 6 tablespoon olive oil; salt and pepper; 2 heads broccoli florets cut in pieces; 1 1/2 cups Penne pasta cooked, drained; 3/4 cup Pancetta coarsely chopped; 1 small Yellow onion finely chopped; 1 tablespoon fresh thyme finely chopped; 1 tablespoon flour; 2 cups whole milk; 1 cup heavy cream; 1 1/4 cup white cheddar cheese shredded; 1 cup multigrain breadcrums

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INGREDIENTS

1 head Cauliflower ; large bite size chunks
6 tablespoon olive oil
salt and pepper
2 heads broccoli florets ; cut in pieces
1 1/2 cups Penne pasta ; cooked, drained
3/4 cup Pancetta ; coarsely chopped
1 small Yellow onion ; finely chopped
1 tablespoon fresh thyme ; finely chopped
1 tablespoon flour
2 cups whole milk
1 cup heavy cream
1 1/4 cup white cheddar cheese ; shredded
1 cup multigrain breadcrums

Servings

INSTRUCTIONS

Preheat oven to 400 and put racks in top third and center of oven.

Toss cauliflower with 2 T olive oil, season with salt and pepper. Spread onto lightly oiled baking sheet.

Toss broccoli with 2 T olive oil, season with salt and pepper. Spread onto lightly oiled baking sheet.

Bake both veggies for 10 minutes. Stir each and switch positions from top to bottom. Bake for 10 more minutes til they're tinged with brown.

Heat large pot on stove over med heat. Add 1 T of olive oil and pancetta, cook, stirring occasionally for about 4 minutes til it's browned and crisp. Add onions and thyme, cook, stirring occasionally for about 2 minutes or until onions are tender and slightly browned. Sprinkle the flour over the onion mixture, then stir in the flour and cook for about 1 minute til it's very pale golden brown.

Gradually stir in milk and cream. Increase heat to Med-high and bring to a simmer. Reduce heat to med-low and heat and stir for 4 more minutes til the sauce is lightly thickened and has no raw flour taste. Remove from heat and add cheese and stir until melted. Season with salt and pepper. Fold in veggies and pasta. Spread into lightly oiled baking dish. Toss the breadcrumbs with 1 T olive oil. Spread crumbs on top of veggie mixture. Bake for about 10 minutes til crumbs are golden.

NOTES

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Roasted Cauliflower, Broccoli and Pasta Bake with White Cheddar

1 head Cauliflower large bite size chunks
6 tablespoon olive oil
 salt and pepper
2 heads broccoli florets cut in pieces
1 1/2 cups Penne pasta cooked, drained
3/4 cup Pancetta coarsely chopped
1 small Yellow onion finely chopped
1 tablespoon fresh thyme finely chopped
1 tablespoon flour
2 cups whole milk
1 cup heavy cream
1 1/4 cup white cheddar cheese shredded
1 cup multigrain breadcrums

Preheat oven to 400 and put racks in top third and center of oven.

Toss cauliflower with 2 T olive oil, season with salt and pepper.  Spread onto lightly oiled baking sheet.
Toss broccoli with 2 T olive oil, season with salt and pepper.  Spread onto lightly oiled baking sheet.  
Bake both veggies for 10 minutes.  Stir each and switch positions from top to bottom.  Bake for 10 more minutes til they're tinged with brown.

Heat large pot on stove over med heat.  Add 1 T of olive oil and pancetta, cook, stirring occasionally for about 4 minutes til it's browned and crisp.  Add onions and thyme, cook, stirring occasionally for about 2 minutes or until onions are tender and slightly browned.  Sprinkle the flour over the onion mixture, then stir in the flour and cook for about 1 minute til it's very pale golden brown.

Gradually stir in milk and cream.  Increase heat to Med-high and bring to a simmer.  Reduce heat to med-low and heat and stir for 4 more minutes til the sauce is lightly thickened and has no raw flour taste.  Remove from heat and add cheese and stir until melted.  Season with salt and pepper.  Fold in veggies and pasta.  Spread into lightly oiled baking dish.  Toss the breadcrumbs with 1 T olive oil.  Spread crumbs on top of veggie mixture.  Bake for about 10 minutes til crumbs are golden.

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Nutrition

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Serving Size: 1 Serving (254g)
Recipe Makes: 6 Servings

Calories: 561
Calories from Fat: 296 (53%)

Amt Per Serving		% DV

	Total Fat 32.8g	44 %
	Saturated Fat 14.9g	75 %
	Monounsaturated Fat 12.4g
	Polyunsanturated Fat 2.7g
Cholesterol 129.6mg		40 %
Sodium 918.4mg		32 %
Potassium 630.8mg		17 %
Total Carbohydrate 40.2g		12 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 37.6g
Protein 26.7g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 561

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