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Delish and simple.
Preheat oven to 180 C.
Put the diced cauliflower on a baking tray. Drizzle with olive oil, sprinkle 1 tablespoon of Parmesan cheese, salt, pepper and the Italian herb mix and toss to combine. Bake at 180 C for about 40 minutes, or until cooked through.
Meanwhile cook the pasta according to package instructions with 1 tablespoon salt. When done, drain the pasta and put it into a bowl. Toss it together with about 3 tablespoons of heavy cream, 3 tablespoons Parmesan cheese, shredded mozzarella cheese and the roasted cauliflower. When done remove it from the oven and set it aside. Increase the oven temperature to 200 C.
Transfer pasta into a casserole dish, top it with remaining heavy cream and Parmesan cheese and bake at 200 C for about 10-15 minutes.
Serve while nice and warm.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!