Pasta Cheese & Cauliflower Casserole

Pasta Cheese & Cauliflower Casserole


"Layers of Cauliflower tubular Pasta béchamel & Grated Cheese, baked until crusty on top."
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Original recipe yields 5 servings

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  1. Parboil cauliflower florets in salted water, drain & set aside to cool.
  2. ( Should remain crisp )
  3. Cook pasta in the same water until 'al dente', drain & set aside to cool.
  4. Spray casserole dish with 'No stick cooking spray'. Approximate size of casserole dish, 10"x4"x3".
  5. Prepare 1+1/2-2 cups of béchamel combined with 3 Tbsp of finely grated Parmesan.
  6. Layer in Rigatoni, Cauliflower, béchamel, grated Emmental until full.
  7. Top with grated Emmental & Parmesan.
  8. Bake in oven 30 minutes-should be 'crusty' on top.


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