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Full Meal in One Dish

November 4, 2010

For those evenings when dinner-making time is limited, it’s nice to have a recipe for a one-dish meal.  This one, from Bon Appetite Magazine, is warm and hearty, and relatively healthy as well.  I used panko breadcrumbs instead of what it calls for, and it tasted just fine (though it cooked faster than the time listed on the recipe).  As for what 5 cups of cauliflower florets looks like, it’s basically one large head of cauliflower, with most of the floret stems cut off.  You will definitely want to add salt and pepper to this, but overall it’s very tasty and satisfying.  Enjoy!

Penne and Cauliflower with Mustard Breadcrumbs

(serves 4)

14 ounces penne rigate

5 cups small cauliflower florets

2 tablespoons butter

1 ½ tablespoons Dijon mustard

1 ½ cups fresh whole wheat breadcrumbs

¾ cup (packed) freshly grated Parmesan cheese (plus additional for serving)

½ cup heavy whipping cream

2 teaspoons finely grated lemon peel

Cook pasta in large pot of boiling salted water 5 minutes, stirring occasionally. Add cauliflower. Cook until cauliflower is tender and pasta is tender but firm to bite, stirring occasionally, about 6 minutes. Drain pasta and cauliflower, reserving ½ cup cooking liquid. Return pasta and cauliflower to pot. Meanwhile, melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Whisk in Dijon mustard. Add breadcrumbs. Cook until breadcrumbs are golden and crisp, stirring to break up clumps, 7 to 8 minutes. Transfer breadcrumbs to medium bowl. Add ¾ cup grated Parmesan, cream, lemon peel, and ½ cup cooking liquid to pasta mixture in pot. Toss over medium heat until sauce simmers and coats pasta, 2 to 3 minutes. Season with salt and pepper. Transfer pasta to wide shallow bowl. Sprinkle with breadcrumbs. Serve with additional Parmesan cheese alongside. Eat!

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One comment

  1. Warning: Three-years-olds are not tricked into thinking that the cauliflower is actually pasta. It must be separated into a different pile so they’ll eat anything at all.



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