Roasting brings out the sweetness of almost any vegetable because it caramelizes the natural sugars in it. The flavors aren’t diluted by water (even steaming involves water and evaporation of flavor) and the texture is tender but not mushy. The Panko add a nice crunch while the Parmesan adds a little zing. You could also use bleu cheese instead of Parmesan. My family won’t eat bleu cheese so I only use it for my portion.

Start with an organic, firm head of cauliflower with no brown spots. Don’t separate the florets, just slice the whole thing thinly.

Place the sliced cauliflower in a 13x 9 inch pan that has been rubbed with cut garlic and then olive oil. I like to use a glass pan for this. Drizzle with olive oil. Bake it at 375F until it begins to get golden at the edges and is tender.

Mix:

• 1 1/2 cups of Panko crumbs
• 1/2 cup Parmesan
• Pinch of salt and pepper

Sprinkle over the cauliflower and put back into the oven.

Bake for another 5 to 7 minutes, or until crumbs begin to brown. Remove and serve.

Absolutely simple, delicious, and a bit different. Because of the textures involved this goes great with fish add a little lemon zest to the crumbs) or roast chicken.

images:Marye Audet

Post from: Baking Delights

(c)marye audet 2008

O.k. I admit it.  This is nothing more than macaroni and cheese.  I promised the kids macaroni and cheese and there was no way I could change mid stream…

Or was there?

I love artichokes any way that they are made and I have from the very first time I had them.  That was way back when Marc and I were first married and living just off Presidio in Monterey California.  Let me tell you, it might be a fantastic place to honeymoon but it is EVEN BETTER place to spend the first four months of marriage!

This is your basic macaroni and cheese with mozzarella and a good Parmesan substituted for the cheese you would normally use.  And, of course, the addition of artichokes.  I think that this would be fantastic with a spinach and walnut ravioli in place of the macaroni.

This is an awesome vegetarian dish, perfect for a lunch or light dinner.

This is my entry to this weeks’ Presto Pasta Night, hosted by C, of Foodie Tots.  For more information about Presto Pasta check out the  Presto Pasta Website.

Artichoke & Parmesan Pasta

• 1 lb pasta, cooked
• 1 1/2 cups mozzarella
• 1/2 cup Parmesan
• 1 large can artichoke hearts, chopped
• 1 onion, chopped
• 1 cup milk or half and half
• Salt and pepper to taste

1. Saute the onion in a little olive oil until transparent.
2. MIx the onion and the cooked pasta in a buttered 13×9 inch casserole dish
3. Add the artichokes and combine well
4. Pour the milk over the pasta mixture and stir it in.
5. Add the cheese, salt and pepper
6. Bake at 375 for 30 minutes

This serves about 8 people at my house but it is probably more like 12-16 servings.  It freezes well so make a batch and divide it up for a couple of meals.

image:marye audet

Post from: Baking Delights