Curtis Stoneâ??s Roasted Cauliflower, Broccoli and Pasta Bake with White Cheddar

Name: Curtis Stoneâ??s Roasted Cauliflower, Broccoli and Pasta Bake with White Cheddar
Ingredients: 1 head cauliflower (about 2 pounds), cored and cut into large bite-size florets; 6 tablespoons olive oil, plus more for the baking dish, divided; Kosher salt and freshly ground black pepper; 18 ounces (about 8 cups) broccoli florets; 1 1/2 cups (about 5 ounces) penne; 4 ounces (about 3/4 cup) pancetta, coarsely chopped; 1 small yellow onion, finely chopped; 1 tablespoon finely chopped fresh thyme; 1 tablespoon all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1 1/4 cup (5 ounces) shredded white cheddar cheese; 1 cup very coarse, fresh multigrain breadcrumbs (made in a food processor or blender from 2 slices of bread)

Curtis Stoneâs Roasted Cauliflower, Broccoli and Pasta Bake with White Cheddar was pinched from <a href="http://www.rachaelrayshow.com/food/recipes/19343_curtis_stone_s_roasted_cauliflower_broccoli_and_pasta_bake_with_white_cheddar/" target="_blank">www.rachaelrayshow.com.</a>

"Serves 6..."

INGREDIENTS

•

1 head cauliflower (about 2 pounds), cored and cut into large bite-size florets

•

6 tablespoons olive oil, plus more for the baking dish, divided

•

Kosher salt and freshly ground black pepper

•

18 ounces (about 8 cups) broccoli florets

•

1 1/2 cups (about 5 ounces) penne

•

4 ounces (about 3/4 cup) pancetta, coarsely chopped

•

1 small yellow onion, finely chopped

•

1 tablespoon finely chopped fresh thyme

•

1 tablespoon all-purpose flour

•

2 cups whole milk

•

1 cup heavy cream

•

1 1/4 cup (5 ounces) shredded white cheddar cheese

•

1 cup very coarse, fresh multigrain breadcrumbs (made in a food processor or blender from 2 slices of bread)

Go To Recipe

review

►