Roasted Cauliflower Penne with Cream Sauce

Fresh tomato adds beautiful color and fresh flavor to this roasted cauliflower pasta dish topped with a Romano cheese-flavored bechamel sauce.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 417 Calories

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup grated Romano cheese
• 1 (16 ounce) package penne pasta
• 1 medium head cauliflower, cut into bite-sized florets
• 4 cups hot skim milk
• 2 medium tomatoes, seeded and diced
• freshly cracked black pepper to taste
• 0.25 cup butter
• 0.5 teaspoon ground nutmeg
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Toss cauliflower with olive oil. Transfer to a baking sheet.

Step 3

Roast in the preheated oven for 15 minutes. Sprinkle garlic over cauliflower and toss to combine. Continue to cook until cauliflower is tender and beginning to brown, about 5 minutes longer. Remove from the oven.

Step 4

While the cauliflower is roasting, melt butter in a skillet over medium-low heat, and bring a large pot of lightly salted water to a boil.

Step 5

Add flour to the melted butter and stir until smooth. Increase heat to medium and cook, stirring often, until mixture turns a light, golden color, about 5 minutes.

Step 6

At the same time, cook penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1/4 cup pasta water.

Step 7

Add hot milk, 1 cup at a time, to the butter mixture, whisking continuously until very smooth. Bring to a boil. Cook, stirring constantly, for 10 minutes. Stir in Romano cheese and remove from the heat. Season with nutmeg and salt and set aside until ready to use.

Step 8

Combine penne, roasted cauliflower, bechamel sauce, and tomatoes in a large bowl. If the sauce is too thick, stir in a little of the reserved pasta water. Serve immediately with black pepper.