Sorry about the pictures. This casserole may not be pretty (the tomatoes give it a wierd beige-rust color), but it sure is good.
Creamy Cauliflower Casserole Serves 8-10
Sauce
1c heavy whipping cream
1 c chicken broth
1/4 c white wine
1/4 c Asiago cheese, shredded
1 c sun dried tomatoes, not packed in oil, julienne cut
2 tbl cornstarch with equal parts water mixed
Casserole
1 Medium Cauliflower, cut into florets
2 c Farfalle Tricolore (any GOOD tri colored pasta with semolina)
2 tbl butter
1/2 red onion, diced
1 c mushrooms, sliced
1 tsp crushed red pepper, dried
4 garlic cloves, large, minced
1 inch ginger, fresh, minced
1 lb chicken, cooked and shredded (Optional)
salt and pepper to taste
1. In a small saucepan over medium heat, cook cream until just bubbling, don't boil over. Stir in broth, wine and Asiago cheese. Stir until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 minutes; add chopped cauliflower to the pot to cook together. Cook another 10 minutes; drain.
3. In another large saucepan over medium heat, melt butter. Saute red onion and mushrooms until soft. Stir in garlic, ginger and spices; cook for 2 minutes. (I wish I thought of it before, but spinach would be wonderful in this, mix in now if you want.) Stir in chicken, toss with spices and cook another 5 mins. Add Asiago cream sauce, and heat through.
4. Pour cauliflower and pasta in a 2 1/2 quart casserole dish. Toss with Asiago sauce until evenly coated. Sprinkle with more shredded Asiago cheese and chopped parsley. OR top with bread crumbs tossed with some melted butter, more Asiago cheese and heat in oven for another 10 mins until crunchy and golden brown.
Calories calculated using SparkRecipes: 393 calories per serving
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