Rotini with Curried Cauliflower Béchamel & Breadcrumb Topping

Rotini with Curried Cauliflower Béchamel & Breadcrumb Topping

Top this dish with some breadcrumbs for the ultimate yum.

Serving: 4 people

1 box Barilla Rotini
6 tablespoons extra virgin olive oil
4 cups cauliflower florets
2 tablespoons curry powder
4 cups milk
4 tablespoons flour
1 cup goat cheese
½ cup panko bread crumbs 
1 garlic clove chopped
1 tablespoon parsley chopped
¼ cup grated Parmigiano cheese

1. Bring a large pot of water to a boil and preheat the oven to 375°F
2. Meanwhile toss the cauliflower with 3 tbsp. olive oil and curry powder and season with salt and pepper
3. Bake cauliflower for 10-15 minutes or until golden brown, remove from the oven and set aside 
4. Cook the pasta ¾ of the recommended time, drain and toss with 1 tbsp. olive oil and set aside
5. In a small sauce pan cook the butter and the flour for 1 minute
6. Add the warm milk and season with salt and pepper 
7. Bring the sauce to a gentle boil then turn down to a simmer, cook for 5 minutes  
8. Remove the sauce from the flame and fold in the pasta and goat cheese  
9. Place the mixture into a 13x9 baking dish and top with the crumble you made from combining the panko, garlic, Parmigiano cheese, remaining olive oil and salt and pepper 
10. Bake covered for 20 minutes  
11. Remove the foil from the pan and let the top brown for 5 minutes then remove from the oven

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