The inspiration for this dish came from Jamie's meals in minutes. It really was a yummy dish. I love the addition of cauliflower to this dish, and the breadcrumb mixture? Divine! Now, I did do my best to make this in 30 minutes. It did not happen...this took me 45 minutes. I am just not as fast as Jamie is in the kitchen. However, I could have been a tiny bit more organized with setting up, also, when you consider I was taking pictures of the process....well that is pretty good don't you think?
By the way, this will easily feed four over generous portions.
1 small to medium head of cauliflower
1 pkg. Tinkyada Brown Rice Penne Pasta
1 cup of reserved pasta water
2 cups grated Aged Cheddar Cheese
2/3 cup 2% cottage cheese (if you can't tolerate cottage cheese, use extra Parmesan Cheese)
6 slices of bacon, chopped, and cooked till crisp
2/3 cup gluten free bread crumbs
1/2 cup of Parmesan Cheese
handful of Fresh Italian Flat Leaf Parsley
1 large shallot, minced
4 minced garlic cloves
5 minced Fresh Sage Leaves
salt and pepper
Begin by quartering, and coring the cauliflower. The pasta and the cauliflower should cook at the same time. In a large saucepan, add the cauliflower and cover with water. Bring to a boil, season well with salt, lid on then turn down to simmer about 15 minutes. In a big pasta pot add the pasta to boiling salted water, cook the pasta as per directions, but half way through, remove 1 cup of water and set aside for the sauce.
Meanwhile, heat up a frying pan and cook the bacon. With a slotted spoon, transfer the bacon to a food processor. Turn the heat down to low medium, and saute the shallots, garlic, and sage - about 4 minutes. Season with salt and pepper.
Add the breadcrumbs, parsley, Parmesan cheese to the bacon and pulse until fine. Transfer to a bowl and set aside. Preheat the oven to 350 degrees. Drain the cauliflower, and add to the food processor and pulse until fine - not mush but fine. Then add the cauliflower and the pasta water to the shallots, stirring to combine.
Drain the pasta and transfer to a 9X11 baking dish. Add the cottage cheese, cheddar cheese, and cauliflower mixture, tossing to combine. Check for seasonings.
Sprinkle on the breadcrumb/bacon mixture, and drizzle olive oil over the top.
Bake for 10 minutes, then turn the oven to broil. I have a strange oven - mine took about 8 minutes to get golden, so just keep an eye on the pasta until the top is nice and golden. Let sit 5 minutes and serve. There are days when you just have to have good, wholesome comfort food!