The cauliflower gives this dish an even richer, cheesier taste. Serve up ample creamy gooeyness while getting in your veggies!
1. Preheat oven to 425°F. Lightly oil a 9-by-13-inch baking dish. Cook pasta according to package directions. Drain.
2. Heat 2 tablespoons oil in a large pot over medium heat. Add cauliflower, garlic, and onion. Season with salt. Cook, covered, stirring occasionally, until tender, 15 to 20 minutes. Add 4 cups water and simmer until vegetables are very soft, 10 to 12 minutes. Drain, reserving 2 cups cooking liquid; let cool slightly.
3. Combine vegetables, Cheddar, Parmesan, mustard powder, and cayenne in a blender (depending on the size of your blender, you may need to do this in two batches). Purée, adding just enough reserved cooking liquid to get mixture moving, until smooth, 1 to 2 minutes.
4. Add sauce to pasta and toss to combine. Transfer to prepared baking dish. Toss together panko, parsley, and remaining tablespoon oil in a bowl. Season with salt and pepper. Sprinkle over pasta. Bake until golden brown, 14 to 16 minutes.
Warm weather is here and we're bringing out the grill. Combine DaVinci Olive Oil and Sylvia's Kickin' Hot Hot Sauce for a delectable marinade for your favorite proteins and vegetables.
A comforting rich and creamy tomato pasta, that's easy enough to make in a pinch! Top with your favorite protein, but we went with shrimp.