Ingredients
1tspcoconut oil
½cuppanko bread crumbs
3tbspPecorino Romano cheese,grated
12cupswater
½tspsalt
1headcauliflower
4carrots,sliced
1cupvegetable broth
½cupGruyere cheese,shredded
¼cupNeufchatel cheese
1½tspdijon mustard
¼tsphot pepper sauce
8ozpenne pasta,gluten-free
1cupcheddar cheese,extra sharp, shredded
Preparation
Preheat the oven to 400 degrees F. Grease a 2-quart baking dish.
Melt the coconut oil in a small saucepan. Add panko and toss for about 5 minutes until toasted.
Cool to room temperature. Stir in the pecorino cheese.
Bring a large pot of salted water to a boil. Cut 3 cups of small florets from cauliflower head.
Cut the remaining cauliflower, including the stem, into 2-inch pieces.
Boil the 2-inch cauliflower pieces and carrots for 10 to 12 minutes until very tender.
Strain, reserving the water.
Place the broth, Gruyere cheese, Neufchatel cheese, Dijon mustard, salt, and hot pepper sauce in the bowl of a food processor.
Add the cooked cauliflower and carrots. Puree until smooth and creamy.
Return the water to a boil in a large pot. Add the pasta, and boil for 3 minutes.
Add the cauliflower florets, and boil for 1 minute more.
Strain the pasta and cauliflower, return to the pot, and stir in the cauliflower and cheese mixture.
Spread the pasta mixture in the prepared baking dish.
Top with the shredded cheddar cheese and the panko mixture.
Bake in the preheated oven for 30 to 35 minutes, until golden brown and bubbly.
