Active Time:50 minsTotal Time:1 hr 30 minsServings:8Jump to Nutrition Facts
Active Time:50 minsTotal Time:1 hr 30 minsServings:8
Active Time:50 mins
Active Time:
50 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundwhole-wheat pasta or chickpea cavatappi pasta4cupswhole milk4cupschopped cauliflower florets2cloves garlic, grated¼teaspoonsaffron threads or smoked paprika2cupsshredded sharp Cheddar cheese1cupshredded low-moisture part-skim mozzarella cheese½teaspoonground pepper¼teaspoonsalt¼teaspooncrushed red pepper1poundfresh or thawed frozen cooked lobster meat (from tails, claws and/or knuckles)½cupwhole-wheat panko or cauliflower breadcrumb substitute (such as Ronili Cauli Crunch)1 ½teaspoonsextra-virgin olive oil
Cook Mode(Keep screen awake)
Ingredients
1poundwhole-wheat pasta or chickpea cavatappi pasta
4cupswhole milk
4cupschopped cauliflower florets
2cloves garlic, grated
¼teaspoonsaffron threads or smoked paprika
2cupsshredded sharp Cheddar cheese
1cupshredded low-moisture part-skim mozzarella cheese
½teaspoonground pepper
¼teaspoonsalt
¼teaspooncrushed red pepper
1poundfresh or thawed frozen cooked lobster meat (from tails, claws and/or knuckles)
½cupwhole-wheat panko or cauliflower breadcrumb substitute (such as Ronili Cauli Crunch)
1 ½teaspoonsextra-virgin olive oil
Directions
Combine milk, cauliflower and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to low; stir in saffron (or paprika), and simmer, stirring occasionally, until the cauliflower is tender, 10 to 12 minutes. Pour the mixture into a blender (use caution when blending hot liquids). Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute.(Alternatively, use an immersion blender to process the mixture in the pan until smooth.)
Return the pureed cauliflower mixture to the pan; bring to a simmer over low heat. Add Cheddar and mozzarella; cook, whisking constantly, until the sauce is smooth and the cheeses are completely melted, 1 to 2 minutes. Remove from heat; whisk in pepper, salt and crushed red pepper.
Pour the cauliflower sauce over the pasta in the pot; stir until evenly coated. Stir in lobster. Spoon the mixture into the prepared baking dish. Stir together panko (or cauliflower crumbs) and oil in a small bowl; sprinkle over the pasta mixture. Cover the baking dish with foil.
Bake until bubbling, 40 to 45 minutes Remove from oven and carefully remove foil. Set oven to broil. Broil until the panko is crispy and golden brown, 2 to 3 minutes. Let stand for 5 minutes before serving.
Photography / Caitlin Bensel, Styling / Ruth Blackburn
To make ahead:
Prepare through Step 4; cover and refrigerate for up to 3 days. When ready to serve, proceed with Step 5.
Originally appeared: EatingWell.com, November 2021
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Nutrition Facts(per serving)534Calories19gFat57gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
