2 tbsp (25 mL) PC Salted Country Churned Butter
2 tbsp (25 mL) PC Organics All Purpose Flour - Unbleached
1 1/2 cups (375 mL) 2% milk
3 tbsp (45 mL) shredded mozzarella cheese
Half 450 g pkg capelli d’angelo pasta
1 cup (250 mL) PC Sweet Basil Pasta Sauce
Trim leaves from cauliflower. Cut in half vertically. Gently pull away a few small florets at cut edges to make it look less cut and more “brain-like.” Trim stalk so both pieces will sit flat. Place 1/2 inch (1 cm) water and 1/2 tsp (2 mL) salt in large saucepan. Add cauliflower halves. Bring to a boil. Reduce heat, cover and simmer for 5 minutes or until tender. Drain. Place on rimmed baking sheet, floret side up.
In saucepan, melt butter over medium heat. Stir in flour; cook, stirring, for 15 seconds. Gradually whisk in milk. Cook, stirring, for 3 minutes or until thickened. Remove from heat. Stir in mozzarella until melted.
Preheat broiler. Drizzle about half of cheese sauce all over cauliflower. Broil 3 to 4 minutes or until browned in spots. Meanwhile, in large saucepan of boiling, salted water, cook pasta for 3 minutes or until just tender. Drain. Return to saucepan. Add pasta sauce; toss to coat. Arrange pasta on platter and drizzle with remaining cheese sauce. Place broiled cauliflower in the centre. Drape a few strands of pasta over cauliflower to make “veins.”
Makes 6 servings
Recipe source: pc.ca
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