Cauliflower Tetrazzini with Poblano Peppers | #SundaySupper
 
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Recipe type: Casserole Dinner
Cuisine: Vegetarian
Serves: 6
Ingredients
  • 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
Instructions
  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!
Recipe by The Wimpy Vegetarian at http://thewimpyvegetarian.com/2016/01/cauliflower-tetrazzini-with-poblano-peppers/