Roasted Cauliflower Penne

Roasted cauliflower and penne pasta are blended with white cheddar and parmesan cheese and baked into a warm and satisfying side or main dish.
Cuisine: Italian
Course: Brunch, Lunches, Main Dishes, Party Perfect, Side Dishes
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Prep Time 15 minutes
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Total Time 55 minutes
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Servings 6


  • 3 cup Prairie Farms whole milk
  • 2 Tbsp Prairie Farms butter melted
  • 8 cup water
  • 6 cup cauliflower florets
  • 3/4 tsp salt
  • 8 oz penne pasta
  • 1/4 cup all-purpose flour
  • 2 teaspoon tsp fresh thyme chopped or 3/4 dried thyme
  • 3 garlic cloves minced
  • 1 cup sharp white cheddar cheese shredded
  • 1/2 cup fresh Parmesan cheese grated
  • 3/4 cup green onions finely chopped
  • 2 tsp Dijon mustard
  • Salt and pepper to taste


  • Preheat oven to 400°F/160°C
  • Place cauliflower on non-stick cooking sheet and roast for 20 minutes until edges turn lightly brown.
  • Bring water to a rolling boil, add pasta and cook 7 minutes until al dente. Drain and set aside.
  • In large saucepan combine flour and milk, stirring well with a wisk. Stir in thyme and garlic. Cook over medium heat until thick (about 8 minutes) stirring constantly.
  • Remove from heat, stir in 1/4 teaspoon salt, cheeses, onions, mustard and pepper.
  • Combine cauliflower, pasta and cheese sauce into a 13" x 9" baking dish.
  • Bake for 20 minutes or until lightly browned.
  • Add salt and pepper, as needed.

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