Vegetarian tetrazzini loaded with cauliflower and poblano peppers, and switches out the more traditional sour cream or heavy cream for yogurt.
I hope all of you had memorable holidays, as we wrap it all up with a huge football weekend (go Steelers!!). My stepson and his 3 of his 5 kids came to visit us in Tahoe for several days of fun times. Skiing, sledding, bowling, go-kart racing, Star Wars VII, and playing games were all on the menu, along with celebrating two of my grandson’s birthdays.
One thing not on the menu was photographing food, writing, and all the other things that make up the life of a food blogger. I’ve missed being here, but this time with the kids is short – before I know it they’ll be sulky teenagers, way too cool to spend time with me. So I’m taking as much advantage of these years as I can.
One of my grandkids’ favorite dinners is chicken tetrazzini. It’s the tetrazzini their dad grew up with, and he now he makes it for them. I made it over the holidays, and admit the one bite I had was killer. But since I’m crazy for cauliflower (the one white food we should all be eating lots of), I wanted to make a vegetarian version. In truth, this recipe is a compilation of a lot of recipes I’ve seen out there, with some twists of my own. Hope you enjoy it.
This is a great dish that can be made ahead.
I made this at around 6800 ft above sea level. At sea level, the baking time may be 5 minutes less, and the tetrazzini will be a little more saucy. Either way, it’s one of my most favorite things I’ve made in awhile 🙂
Add roasted chicken, but if you do, then add 50% to the liquid sauce content. The sauce includes the milk, yogurt, broth, garlic paste, herb paste, butter, and flour.
- 1 head cauliflower (4 cups cut up)
- 2 Tbsp extra-virgin olive oil, divided
- ⅛ tsp Hungarian paprika
- 1 tsp kosher salt, divided
- 1 - 2 poblano peppers, blistered, peeled and seeded (depending on how much heat you prefer)
- 2 small-medium leeks, diced, white and light green parts (about ½ cup when cooked)
- ½ pound uncooked spaghetti
- ¾ cup low-fat milk
- ¾ cup plain whole-milk yogurt
- ½ cup vegetable broth
- 1 Tbsp minced garlic or Garlic Paste (from Gourmet Garden)
- 1 Tbsp Italian Herbs Paste (from Gourmet Garden)
- 4 Tbsp unsalted butter, divided
- 2 Tbsp all-purpose flour
- ¼ cup Panko breadcrumbs
- 1 cup grated Parmesan cheese
- Preheat oven to 400˚F and butter one large baking dish. Line two baking sheets with foil or parchment paper.
- Cut the head of cauliflower into bite sized pieces (I separate out the florets and halve or quarter them depending on their size). Toss in 1 Tbsp olive oil, paprika, and ½ tsp salt. Arrange on the first baking sheet along with the poblano peppers, and roast until the cauliflower pieces are tender, and the peppers are blistered and charred, about 20 minutes.
- Wash and slice the leeks into 3" X ½" strips. Toss in the remaining 1 Tbsp of olive oil and ½ tsp salt. Arrange them on the second baking sheet and roast until very tender and some edges begin to crisp, about 30 minutes. It's fine to have the leek strips overlapping and even laying on top of each other. Both baking sheets can be in the oven at the same time, with the leeks on a shelf lower than the cauliflower and peppers.
- Bring a large pot of salted water to a boil over high heat. Break the spaghetti pasta into thirds (around 3” long) and cook according to the directions on the box.
- Whisk the milk, yogurt, broth, garlic and herb pastes together in a medium bowl. Peel off the top papery skin from the charred poblano peppers, remove the seeds, and coarsely chop. Add the cauliflower, chopped peppers, and leeks to the milk and yogurt mixture.
- In a large pot over medium heat, melt 3 Tbsp of the butter. When the butter is melted and sizzling, whisk in the flour to form a loose paste. Add the milk-cauliflower mixture to the pot and stir well. Bring to a simmer to thicken the sauce. Stir in the pasta and pour into the baking dish.
- Toss the breadcrumbs and cheese together and spread over the casserole. Dot with the remaining Tbsp butter. Lower the oven temperature to 350˚F, and bake for 25 minutes, or until bubbly.
- Serve warm with a hunk of crusty butter and green salad!
We believe that sitting down together to share a meal at least once a week, and hopefully more, helps families to become healthier and happier, share some laughs, and get closer to each other. Oh, and eat some pretty good food. We invite you to take the Sunday Supper pledge and to join our daily Instagram challenge. Our kick-off event for National Sunday Supper Month today features recipes from dozens of Sunday Supper tastemakers.
A Sunday Supper For You and Your Family
Appetizers and Soups
- Borscht from Serena Bakes Simply From Scratch
- Cheesy Garlic Crescent Rolls from Wallflour Girl
- Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
- Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
- Garlic Chili Tiger Prawns from Food Lust People Love
- Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
- Lion’s Head Meatball Soup from Culinary Adventures with Camilla
- New England Seafood Chowder from Curious Cuisiniere
- Potato and Carrot Leek Soup from Peanut Butter and Peppers
- Steve’s Crab Dip from Monica’s Table
- Almond Breaded Pork Chops from Casa de Crews
- Bourbon Glazed Porkchops from Grumpy’s Honeybunch
- Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
- Chicken Pot Pie from Feeding Big and more
- Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
- Fideua (Catalan Pasta Paella) from Caroline’s Cooking
- French-Inspired Macaroni and Cheese from MyGourmetConnection
- Grandma’s Fried Chicken from The Freshman Cook
- Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
- Huevos Rancheros from Palatable Pastime
- Indian Spiced Roast Salmon from Soni’s Food
- Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
- Korean Spicy Braised Mackerel from kimchi MOM
- Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
- Mediterranean Flatbread from Magnolia Days
- Mustard-Crusted Pork Roast from Sew You Think You Can Cook
- New York Strip Roast Dinner from Gluten Free Crumbley
- Red Wine-Mushroom Braised Beef from The Crumby Cupcake
- Rustic Portuguese Chicken Stew from Family Foodie
- Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
- Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
- Shrimp and Asparagus Crepes from A Day in the Life on the Farm
- Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
- Simple Roast Chicken from Get the Good Stuff
- Slow Cooker Italian Meatball Soup from Food Done Light
- Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
- Smothered Pork Chops from Cosmopolitan Cornbread
- Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
- Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
- Ultimate Mac and Cheese from Our Good Life
- Vegan Mexican Rice and Lentils from PancakeWarriors
- Ziti with Porcini Bolognese Sauce from Cooking Chat
- Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
- Lager and Rye Bread from What Smells So Good?
- Parmesan Roasted Cauliflower from Nosh My Way
- Sweet Potato Crescent Rolls from Wholistic Woman
- Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks
- Bacon Buttermilk Biscuit with Chocolate Gravy from Brunch-N-Bites
- Caramel Apple Rice Krispies Treats from Pies and Plots
- Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
- Chocolate Hazelnut Tart from Taste And See
- Death by Chocolate from Desserts Required
- Fudge Frosted Brownies from Party Food and Entertaining
- Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
- Layered Mousse Cake from That Skinny Chick Can Bake
- Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips
- Pistachio Macaron with Apricot Ganache from A Kitchen Hoor’s Adventures
- Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement
Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.
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To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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