Ingredients

The following ingredients have 4 Servings
  • 1 medium head cauliflower
  • cut into bite-size florets and stem pieces (about 4 cups)
  • 1 cup whole milk
  • Kosher salt
  • Black pepper
  • freshly cracked
  • 2 tablespoons unsalted butter
  • 8 ounces elbow macaroni
  • 3 tablespoons extra-virgin olive oil
  • 2 large shallots
  • minced
  • 1 1/2 cups vegetable broth
  • 1/2 cup ricotta cheese
  • 3/4 cup finely grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup whole wheat panko breadcrumbs
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon dried basil

Instruction

  • In a medium saucepan, combine cauliflower, milk, 1 teaspoon salt and pepper to taste
  • Bring the milk to the simmer over medium heat, reduce the heat to medium-low, partially cover, and gently cook, stirring occasionally, until cauliflower is tender, 10 to 12 minutes
  • Carefully transfer the cauliflower and milk to a blender (working in batches if needed—it will be very hot and you don’t want to overfill the blender)
  • Add the butter and pulse a few times to release the steam, then puree until smooth
  • Bring a large pot of salted water to boil
  • Add the macaroni and cook 3 minutes less than the package instructs
  • Reserving ½ cup cooking water, drain the pasta
  • While the pasta cooks, in a large, deep skillet, heat 1 tablespoon olive oil over medium heat
  • Add shallots and ½ teaspoon salt and cook, stirring often, until shallots are tender, 2 to 3 minutes
  • Add the cauliflower puree and veggie broth
  • Stir to combine
  • Stir ricotta, ½ cup cheese, and nutmeg into sauce, then add macaroni and stir to combine
  • If pasta seems dry, add some of the pasta water or more vegetable broth
  • Preheat the broiler
  • In a small bowl, mix together panko, parsley, basil, ¼ teaspoon salt, and the remaining 2 tablespoons olive oil and ¼ cup cheese
  • Rub between your fingers to combine
  • Pour pasta mixture into a greased 9-by-13-inch baking dish
  • Sprinkle seasoned panko over the top and broil 1 or 2 minutes, until topping is a deep golden-brown