Cauliflower Tetrazzini with Poblano Peppers | #SundaySupper

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Vegetarian tetrazzini loaded with cauliflower and poblano peppers, and switches out the more traditional sour cream or heavy cream for yogurt.
Cauliflower Tetrazzini with Poblano Peppers and yogurt, lightened

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.

Cauliflower Tetrazzini with Poblano Peppers, lightened with yogurt

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.

Cauliflower Tetrazzini with Poblano Peppers lightened with yogurt

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.

Cook’s Tips:

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 🙂

Wimpy Tip:

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.

5.0 from 5 reviews
Cauliflower Tetrazzini with Poblano Peppers | #SundaySupper
Prep time
Cook time
Total time
Recipe type: Casserole Dinner
Cuisine: Vegetarian
Serves: 6
  • 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
  1. Preheat oven to 400˚F and butter one large baking dish. Line two baking sheets with foil or parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve warm with a hunk of crusty butter and green salad!
Another family I’ve been part of for a few years now is the Sunday Supper family. I’ve blogged with them as they’ve grown and expanded their reach, and have met several friends through all the activities. Starting this year, Sunday Supper is taking the next step in making the entire month of January ‘National Sunday Supper Month’ every year.

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

Main courses

Side dishes



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.

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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  1. TerriSue says

    Susan, This one sounds fantastic. I went shopping yesterday and decided not to get the cauliflower. I guess I’ll have to wait until next week. It will definitely be on my list next week though. I have to try this one out!

  2. says

    Yes, cauliflower has lots of possibilities. I often make simple mashed cauliflower rather than mashed potatoes. The only difference is the garlic I add while cooking the cauliflower. And yes, Greek yogurt rather than sour cream.

  3. says

    This recipe is YUMMY! My carnevorous maxiumus man said ‘this is good!’ on the first bite, by the third bite it was ‘this is REALLY good!”. We had the leftovers last night after a late-night movie and it was even better!
    (I had quite a few re-reads on the recipe — like the peppers mention roasted in the instructions, and also to roast with the cauliflower; the leeks say diced, but strips in the instructions. I can adapt and it looks almost exactly like yours, minus the great photography and styling. I’ll email photos to you 🙂
    Rosemary Mark recently posted..Comment on Get Pickled! by Rosie’s KitchenMy Profile

  4. Denimo says

    Susan, I’ve pinned so many of your recipes, I thought I’d better go ahead and subscribe so I wouldn’t miss anything in the future. Really enjoy your blog.

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