Cauliflower Tetrazzini with Poblano Peppers

Cauliflower tetrazzini pasta casserole in a baking dish, topped with parsley.

Cauliflower Tetrazzini with Poblano Peppers

A vegetarian tetrazzini twist on the popular chicken tetrazzini, this one is loaded with cauliflower and kicked up with poblano peppers.

Course Casserole Dinner

Cuisine Vegetarian

Keyword tetrazzini, vegetable tetrazzini, vegetarian tetrazzini

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 422.3kcal

Author Susan Pridmore

Equipment

9" X 13" baking dish
baking sheet
Parchment paper
Chef's knife
Large pot (for cooking the pasta)
fine mesh strainer
Medium skillet
Dutch oven or other heavy-bottomed pot
Whisk
box grater

Ingredients

4 cups chopped cauliflower (about 1 head)
2 tablespoons extra virgin olive oil divided
1 teaspoon kosher salt divided
1 - 2 poblano peppers (depending on how much heat you prefer)
½ pound uncooked spaghetti noodles
1 cup diced yellow onion
1 tablespoon garlic paste or minced garlic
4 tablespoons unsalted butter divided
2 tablespoons all-purpose flour
¾ cup milk
½ cup vegetable broth
¾ cup plain yogurt
1 tablespoon Gourmet Garden Italian Herbs Paste or 4 teaspoons chopped fresh oregano, or 2 teaspoons dried oregano
¼ cup Panko breadcrumbs
1 cup grated Parmesan cheese

Instructions

Preheat oven to 400˚F and butter a 9" X 13" baking dish. Line a baking sheet with 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 tablespoon olive oil and ½ teaspoon salt.
Arrange on the 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.
Turn the peppers after 10 minutes.
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. Drain.
Sauté the onion in 1 tablespoon of oil over medium-high heat until softened. Add the garlic.
In a heavy bottomed large enough to hold the entire casserole, melt 3 tablespoons of the butter. When the butter is melted and sizzling, whisk in the flour to form a loose paste. Cook for 3 - 4 minutes to cook the flour.
Gradually whisk in the milk. Bring to a simmer, while continuing to whisk, until a sauce forms. Whisk in the broth while the sauce continues to thicken.
Remove from the heat, and whisk in the yogurt, herbs, onion and garlic. Stir in the cauliflower, peppers and pasta, being sure to coat everything in the sauce.
Pour into the prepared baking dish.
Toss the breadcrumbs and cheese together and spread over the casserole. Dot with the remaining tablespoon of butter.
Lower the oven temperature to 350˚F, and bake for 25 minutes, or until bubbly.
Serve warm.

Nutrition