Trim off leaves and soak cauliflower in cold water.
Finely chop stalk and cut the head into small florets.
Blanch cauliflower, uncovered, in boiling chicken broth for a few minutes. Add water, if needed, to cover cauliflower. Drain and reserve broth.
Cook pasta in a large pot of boiling salted water, according to package instructions. Drain.
Preheat oven to 350°F (180°C).
Transfer pasta, cauliflower, meat, parsley, turmeric and pepper to a rectangular baking dish. Add 1/2 cup (125 mL) reserved broth. Add cheeses and mix everything together.
Bake 20 minutes. Finish under the broiler for a golden crusty topping.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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