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View more "Side Dishes" recipes Superb Rigatoni and Cauliflower Au Gratin Recipe

Superb Rigatoni and Cauliflower Au Gratin

Dairy Farmers of Canada
Add to Calendar 09/15/2019 10:00 AM 09/15/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1/2 lb (250 g) rigatoni pasta
1 medium cauliflower, in florets
1 tbsp (15 mL) butter
1 tbsp (15 mL) vegetable oil
2 onions, coarsely chopped
2 tbsp (30 mL) cornstarch
3 cups (750 mL) Milk
1 1/4 cups (310 mL) grated Canadian Parmesan cheese
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/2 tsp (2 mL) ground nutmeg
1/2 cup (60 mL) bread crumbs
2 tbsp (30 mL) finely chopped fresh parsley

Yields: 2 to 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/superb-rigatoni-and-cauliflower-au-gratin?source=calendar
Superb Rigatoni and Cauliflower Au Gratin true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Side Dishes
  • Prep. Time 10 mins
  • Cooking Time 15 mins
  • Yields 2 to 4 servings

The mellow flavours of the cauliflower and onions are a great complement to the pasta. And it's real easy to make! -James Barber

  • Course Side Dishes
  • Prep. Time 10 mins
  • Cooking Time 15 mins
  • Yields 2 to 4 servings

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1998 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1/2 lb (250 g) rigatoni pasta
1 medium cauliflower, in florets
1 tbsp (15 mL) butter
1 tbsp (15 mL) vegetable oil
2 onions, coarsely chopped
2 tbsp (30 mL) cornstarch
3 cups (750 mL) Milk
1 1/4 cups (310 mL) grated Canadian Parmesan cheese
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/2 tsp (2 mL) ground nutmeg
1/2 cup (60 mL) bread crumbs
2 tbsp (30 mL) finely chopped fresh parsley

Preparation

In a large pot of lightly salted boiling water, cook pasta for 10 to 12 minutes, adding cauliflower florets after 4 minutes. Cook until pasta and cauliflower are tender.

Meanwhile, in large pan over medium heat, melt butter, 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 (250 mL) of the cheese, and salt, pepper, nutmeg, drained pasta and cauliflower.

Spoon into a buttered 13 x 9 inch (33 x 23 cm) baking dish. Sprinkle bread crumbs, remaining cheese and parsley over pasta mixture.

Place under preheated broiler. Broil until golden brown. Serve immediately.

110 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1998 Milk Calendar Explore all Milk Calendar recipes

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1998 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 401 Calories
Protein: 23 g
Carbohydrate: 50 g
Fat: 12 g
Fibre: 4.4 g
Sodium: 576 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 38 % / 423 mg
Folacin: 89 %
Thiamin: 50 %
Vitamin B12: 50 %
Riboflavin: 38 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 1 1/3 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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