Rating: 3.5 stars
7 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 2

Cooking with extra-sharp Cheddar lets you use less cheese without giving up flavor. Tender cauliflower adds fiber and vitamin C.

Sara Quessenberry and Kate Merker
Recipe by Real Simple February 2009

Gallery

Credit: Maria Robledo; Styling: Anna Last

Recipe Summary

prep:
15 mins
additional:
30 mins
total:
45 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

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Nutrition Facts

537 calories; fat 23g; saturated fat 9g; cholesterol 51mg; sodium 692mg; protein 24g; carbohydrates 63g; fiber 8g; sugars 8g.
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