Cauliflower/sweet potato creme fraiche pasta casserole
I usually cook on the inspiration of a recipe, but often make so many changes that the recipe barely resembles the source. Tonight was no exception, and rather than lose track of the changes I made, I just rewrote the recipe to match what I did. I loved this for the tangyness of the creme fraiche (something I don't cook with often enough but keep watching Jamie Oliver's new show and he uses it a lot and...well, I'm suggestible like that) and the richness of the roasted vegetables. It was fantastic. Will definitely make again, maybe without even the pasta, just more vegetables as a special veg casserole perhaps for holiday meals. This was inspired by a recipe I found on epicurious.
1/2 bag penne, cooked
1 head cauliflower, 1 large sweet potato, three cloves garlic, sliced into even-sized chunks and roasted 425 for about 25 mins (tossed with EVOO and salt/pepper) til tender but still a little resistant. One you remove the veg, reduce oven heat to 375.
2T butter (okay, more like 3) - melted in saucepan
2T flour (bit more) - added to the melted butter
wisked for 1-2 mins
1t dry mustard
added to the whisked mixture
1ish cups milk. maybe 1.5
added to the whisked mixture until it's medium thick/thin (not runny like milk, but not thick like sour cream.)
1/2 container creme fraiche, added to the cooked milk mixture
bunch 'o cheese added, too (1/2c?)
Spray 9x13" pan with non-stick spray, toss in cooked penne and roasted veg. Mix around so they're well mixed together.
Drizzle cream sauce on top
Top with another 1/2 cup shredded cheese
Top this (top that!) with 1 cup panko bread crumbs tossed with 1/4 cup shredded parmesan and 2 green onions finely diced. Teensy bit of non-stick spray on top or a drizzle of EVOO
Oven for 25 minutes at 375, remember?
Next time I'll even photograph it!