Friday, November 5, 2010

'Caul'ing on an Old Favorite for Autumn Comfort


Autumn is upon us in the States and so come the chilly days when we look for the comfort of a pot of soup or a casserole. The following is a Rachel Ray recipe that I have adapted to my own liking. I love to take existing recipes and tweak them to what I know we will enjoy. So, with that said, here is a marvelous casserole that lends a fresh approach  to that Autumn comfort meal you are craving.

Cauliflower Casserole 

Over medium heat,  approx. 1/4 cup of Olive Oil and add in 3 finely chopped Garlic cloves. Place a large pot of water on to boil in preparation for cooking 1/2 lb of Penne Pasta.

 
Finely chop a small onion and add to Oil/ Garlic Mixture and cook until the onion becomes tender.
To the Onion/ Garlic mixture, add in finely chopped raw Cauliflower ( I use my judgement on amount- generally I use about 3/4 of a medium Cauliflower), 1-  14 oz. can of low sodium Chicken Broth, 1- 13 oz. can of chunk White Chicken Breast, approx. 3 tablespoons of Rosemary, freshly cracked Black Pepper to taste.  
Cook on medium heat until the Cauliflower becomes tender and absorbs most of the liquid.
When the Cauliflower mixture is tender, add in your cooked Penne Pasta and gently toss to combine. 




Plate and sprinkle with Parmesan Cheese. Enjoy! :)






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