Ingredients

The following ingredients have 6 Servings
  • 4 cups chopped cauliflower ((about 1 head))
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 teaspoon kosher salt (divided)
  • 1 - 2 poblano peppers ((depending on how much heat you prefer))
  • 1/2 pound uncooked spaghetti noodles
  • 1 cup diced yellow onion
  • 1 tablespoon garlic paste (or minced garlic)
  • 4 tablespoons unsalted butter (divided)
  • 2 tablespoons all-purpose flour
  • 3/4 cup milk
  • 1/2 cup vegetable broth
  • 3/4 cup plain yogurt
  • 1 tablespoon Gourmet Garden Italian Herbs Paste (or 4 teaspoons chopped fresh oregano, or 2 teaspoons dried oregano)
  • 1/4 cup Panko breadcrumbs
  • 1 cup grated Parmesan cheese

Instruction

  • Preheat oven to 400˚F and butter a 9" X 13" baking dish. Line a baking sheet with parchment paper.
  • Cut the head of cauliflower into bite sized pieces (I separate out the florets and halve or quarter them depending on their size). Toss in 1 tablespoon olive oil and 1/2 teaspoon salt. Arrange on the baking sheet along with the poblano peppers, and roast until the cauliflower pieces are tender, and the peppers are blistered and charred, about 20 minutes.Turn the peppers after 10 minutes.
  • Bring a large pot of salted water to a boil over high heat. Break the spaghetti pasta into thirds (around 3” long) and cook according to the directions on the box. Drain.
  • Sauté the onion in 1 tablespoon of oil over medium-high heat until softened. Add the garlic.
  • In a heavy bottomed large enough to hold the entire casserole, melt 3 tablespoons of the butter. When the butter is melted and sizzling, whisk in the flour to form a loose paste. Cook for 3 - 4 minutes to cook the flour.Gradually whisk in the milk. Bring to a simmer, while continuing to whisk, until a sauce forms. Whisk in the broth while the sauce continues to thicken. Remove from the heat, and whisk in the yogurt, herbs, onion and garlic. Stir in the cauliflower, peppers and pasta, being sure to coat everything in the sauce.
  • Pour into the prepared baking dish.
  • Toss the breadcrumbs and cheese together and spread over the casserole. Dot with the remaining tablespoon of butter.
  • Lower the oven temperature to 350˚F, and bake for 25 minutes, or until bubbly.Serve warm.