Rigatoni and Cauliflower Gratin

By NickiR

Untried

Ingredients

• 9 oz./260 grams rigatoni
• 1 medium cauliflower, in florets
• 1 Tbsp. butter
• 1 Tbsp. vegetable oil
• 2 onions, coarsely chopped
• 2 Tbsp. cornstarch
• 3 cups milk
• 1 3/4 cups freshly grated Parmesan
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. nutmeg
• 1/4 cup bread crumbs
• 2 Tbsp. finely chopped parsley

Preparation

Step 1

Cook pasta for 10 to 12 minutes, adding cauliflower after 4 minutes. Cook until pasta and cauliflower are tender.

Meanwhile in large pan over medium heat, melt butter and add oil and onions, stirring until onions are lightly browned. Stir in cornstarch and cook for 1 minute. Gradually add milk and cook, stirring until sauce comes to a boil and is thickened. Stir in 1 cup of the cheese, salt, pepper and nutmeg.

Add drained pasta and cauliflower.

Spoon into buttered baking dish and sprinkle with bread crumbs, remaining cheese and parsley. Place under preheated broiler and broil until golden brown.