Cauliflower Tetrazzini with Poblano Peppers | #SundaySupper

Name: Cauliflower Tetrazzini with Poblano Peppers | #SundaySupper
Prep time: 30 min
Yield: 6
Ingredients: 1 head cauliflower (4 cups cut up); 2 Tbsp extra-virgin olive oil, divided; ⅛ tsp Hungarian paprika; 1 tsp kosher salt, divided; 1 - 2 poblano peppers, blistered, peeled and seeded (depending on how much heat you prefer); 2 small-medium leeks, diced, white and light green parts (about 1/2 cup when cooked); 1/2 pound uncooked spaghetti; 3/4 cup low-fat milk; 3/4 cup plain whole-milk yogurt; 1/2 cup vegetable broth; 1 Tbsp minced garlic or Garlic Paste (from Gourmet Garden); 1 Tbsp Italian Herbs Paste (from Gourmet Garden); 4 Tbsp unsalted butter, divided; 2 Tbsp all-purpose flour; 1/4 cup Panko breadcrumbs; 1 cup grated Parmesan cheese

Cauliflower Tetrazzini with Poblano Peppers | #SundaySupper was pinched from <a href="http://thewimpyvegetarian.com/2016/01/cauliflower-tetrazzini-with-poblano-peppers/" target="_blank">thewimpyvegetarian.com.</a>

INGREDIENTS

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1 head cauliflower (4 cups cut up)

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2 Tbsp extra-virgin olive oil, divided

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⅛ tsp Hungarian paprika

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1 tsp kosher salt, divided

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1 - 2 poblano peppers, blistered, peeled and seeded (depending on how much heat you prefer)

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2 small-medium leeks, diced, white and light green parts (about 1/2 cup when cooked)

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1/2 pound uncooked spaghetti

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3/4 cup low-fat milk

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3/4 cup plain whole-milk yogurt

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1/2 cup vegetable broth

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1 Tbsp minced garlic or Garlic Paste (from Gourmet Garden)

•

1 Tbsp Italian Herbs Paste (from Gourmet Garden)

•

4 Tbsp unsalted butter, divided

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2 Tbsp all-purpose flour

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1/4 cup Panko breadcrumbs

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1 cup grated Parmesan cheese

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