“A great way to get the kids to eat more vegetables. Adapted from Pasta Harvest.”
- 500 grams penne
- 1 medium green cauliflower, cleaned but kept whole
- 3 tablespoons unsalted butter
- 1 tablespoon flour
- 1 cup milk, as needed
- salt & pepper
- 2 ounces prosciutto, minced
- 1 small onion, minced
- 1/2 cup chicken stock
- 4 springs rosemary leaves, stripped and chopped
- 1/2 cup grated parmesan cheese
- Bring large pot of salted water to a boil. Add cauliflower head to pot and boil until tender, 10 to 15 minutes. Transfer to colander with tongs and place under cold running water until it is cool. Remove florets from core and chop them medium fine. Reserve cooking water.
- Make a thin bechamel sauce. Melt 1 tablespoon of the butter over low heat. Add flour and whisk to blend. Cook, whisking constantly, for a minute or two, the add 1 cup milk. Bring to simmer, whisking often; then reduce heat to low and cook, whisking occasionally, about 20 minutes. Season with salt and pepper. Stir in prosciutto and keep warm, thinning with extra milk or stock if necessary.
- Melt remaining 2 tablespoons butter in large saucepan. Add onion and saute on low until soft, sweet and lightly coloured, about 15 minutes. Add chopped cauliflower, season with salt and pepper. Add stock and rosemary. Simmer until stock is almost fully absorbed. Keep warm.
- Cook pasta al dente in reserve cauliflower water. Drain, reserving about 1/2 cup of cooking water.
- Transfer pasta to a large bowl. Add cauliflower and bechamel sauce and toss to coat. Add cheese and toss again, adding a little of the reserved water if needed.
YIELD: 4-6 servings