Serves 8
382 cal · 40 min
Cauliflower Shells with Cheese
Recipe GLPRa657f45c9fdc2d
Whole wheat pasta shells tossed with a creamy cauliflower and cheese sauce. Fresh cauliflower is pureed and combined with a rich roux-based sauce, then folded together with tender pasta for a satisfying side dish that brings together comforting flavors in every bite.
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Ingredients
1 pound whole wheat pasta shells
6 cups water for pasta
2 cups fresh cauliflower, chopped into small florets
2 cups water for cauliflower
1½ cups non-fat milk, divided
1 teaspoon garlic salt
¼ cup all-purpose flour
¼ cup vegetable oil
1 cup low-fat cheese, shredded
Directions
Wash your hands thoroughly with soap and warm water before preparing the meal.
Fill a large pot with 6 cups of water and bring to a rolling boil over high heat.
Add the pasta shells to the boiling water and cook according to package directions, about 8 minutes, until tender. Drain and set aside.
In the same pot, bring 2 cups of fresh water to a boil.
Add the chopped cauliflower florets to the boiling water and cook for about 4 minutes until they are soft and tender when pierced with a fork. Drain and set aside.
In a blender, combine the cooked cauliflower, 1/2 cup of milk, and garlic salt. Blend until the mixture is completely smooth and creamy. Set aside.
In a separate medium saucepan, heat the vegetable oil over medium heat until shimmering.
Sprinkle the flour into the hot oil and whisk continuously until the mixture is smooth and lightly golden, about 1-2 minutes.
Gradually pour in the remaining 1 cup of milk while whisking constantly to prevent lumps.
Continue cooking, stirring frequently, until the sauce bubbles gently and thickens enough to coat the back of a spoon, about 5-7 minutes.
Remove the sauce from heat. Stir in the shredded cheese until completely melted and smooth.
Add the cauliflower puree to the cheese sauce and stir until well combined and smooth.
Add the cooked pasta shells to the sauce and gently fold together until all pasta is evenly coated. Serve warm.
