Shells With Cauliflower And Cheese Recipes

QUICK SHELLS AND CHEESE

Steps:

• Cook the pasta according to the package directions.
• Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and stir until melted. Stir in the pepper, salt and seasoned salt. Drain the pasta, and stir it into the cheese sauce. Serve immediately.

CRUSTY BAKED SHELLS & CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees.
• Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook al dente, according to the instructions on the package. Since it will be baked later, don't overcook it! Drain and pour into a very large bowl.
• Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) saute pan over medium-high heat, add half the cauliflower in one layer, and saute for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of oil to the saute pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl.
• Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley, and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.

BAKED SHELLS AND BROCCOLI WITH HAM AND CHEESY-CREAMY CAULIFLOWER SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
• Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
• Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.

SHELLS WITH CAULIFLOWER AND HAM

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, heat 8 cups (2 quarts) water to boiling. Add cauliflower and 1/2 teaspoon of the salt; cook 4 minutes or until tender. Remove cauliflower with slotted spoon to large bowl. Heat cooking liquid to boiling. Add pasta; cook 6 minutes. Drain; add pasta to cauliflower.
• In 2-quart saucepan, stir flour and milk with whisk. Add garlic; cook over medium-high heat about 8 minutes, stirring frequently, until thickened. Remove from heat; stir in cheeses, mustard, pepper and remaining 1/4 teaspoon salt. Pour cheese sauce over cauliflower mixture. Stir in ham. Spoon mixture into baking dish.
• Place bread in food processor. Cover; process until coarse crumbs form. In small bowl, mix bread crumbs and butter; sprinkle over casserole. Bake uncovered 20 minutes or until lightly browned.

SHELLS WITH CAULIFLOWER AND CHEESE

Steps:

• 1 Pour the oil into a skillet large enough to hold the cooked pasta. Add the onion and cook over medium heat 5 minutes. Add the cauliflower and salt to taste. Cover and cook 15 minutes or until the cauliflower is tender. Stir in the parsley and black pepper to taste. 2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender but still firm to the bite. Drain the pasta, reserving some of the cooking water. 3 Add the pasta to the skillet with the cauliflower and stir well over medium heat. Add some of the cooking water if needed. Add the cheese and toss again with a generous grinding of black pepper. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SHELLS WITH CAULIFLOWER AND CHEESE

Steps:

• 1 Pour the oil into a skillet large enough to hold the cooked pasta. Add the onion and cook over medium heat 5 minutes. Add the cauliflower and salt to taste. Cover and cook 15 minutes or until the cauliflower is tender. Stir in the parsley and black pepper to taste. 2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender but still firm to the bite. Drain the pasta, reserving some of the cooking water. 3 Add the pasta to the skillet with the cauliflower and stir well over medium heat. Add some of the cooking water if needed. Add the cheese and toss again with a generous grinding of black pepper. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CAULIFLOWER AND SHELLS WITH WHITE CHEDDAR DILL SAUCE

Steps:

• Steam cauliflower florets until cooked thoroughly but still slightly firm (about 6 minutes). Set aside.
• Boil pasta until al dente; drain. Mix with cauliflower in a large serving bowl.
• In a medium sauce pan, cook diced onion in olive oil over medium high heat until translucent (about 2-3 minutes).
• Add pieces of butter and stir until melted.
• Add flour, salt and pepper to butter and onions; stir and mix thoroughly for about one minute (You can add more butter if the mixture is too "sticky").
• Add milk and half and half to the sauce pan; bring sauce to a boil.
• Reduce heat to low and simmer until sauce begins to thicken (4-6 minutes).
• Remove sauce from heat. Add white cheddar and American cheeses and stir to melt. Once melted, add parmesan cheese and fresh dill and stir to combine.
• Pour cheese sauce over pasta and cauliflower and toss to coat.
• Enjoy :).

SHELLS WITH ROASTED CAULIFLOWER, CHICKPEAS, AND RICOTTA

Steps:

• Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss together 2 tablespoons oil, cauliflower, and chickpeas; season with salt and pepper. Arrange cauliflower and chickpeas in a single layer and roast until cauliflower is tender and chickpeas are crunchy, 25 minutes. On another rimmed baking sheet, arrange bread in a single layer and toast until golden and crisp, 10 minutes.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Drain pasta and return to pot. Add cauliflower mixture, 2 tablespoons oil, and parsley. Season with salt and pepper and toss to combine. To serve, top with croutons and ricotta, then drizzle with oil.

ROASTED CAULIFLOWER SHELLS AND CHEESE RECIPE

Steps:

• Preheat oven to 450 degrees Chop cauliflower into florets and place on a baking sheet Drizzle with olive oil (I used less than 1/4 cup worth) Sprinkle on salt, pepper, garlic powder, and onion powder, and use hands to toss and combine Roast cauliflower for 20 - 30 minutes, checking 2-3 times to flip/stir, until slightly blackened on the edges While cauliflower is roasting, cook pasta according to package instructions (I did not salt my pasta water) In a large sauce pan, add mozzarella, parmesan, milk, and cornstarch Heat to medium and stir for 5 - 10 minutes, until it forms a thick cheese sauce Once sauce is done, add in cooked pasta and roasted cauliflower and stir to combine Salt and pepper to taste if necessary (I did not add any additional to mine) Serve immediately