Shelly's Recipe

CHEESY CAULIFLOWER AND SHELLS FLORENTINE

Category: Cauliflower

8 oz small shell pasta
1 head cauliflower, broken into florets (about 6 cups)
1/4 cup flour
1/4 dried thyme
Pinch nutmeg
2 1/2 cups skim milk, divided
1 tsp Dijon mustard
2 cups shredded light cheddar cheese
8 oz Canadian bacon, diced
1/4 cup grated parmesan cheese

Preheat oven to 400. Coat a 2-quart baking dish with cooking spray. Bring a large pot of lightly salted water to a boil; add pasta and cook 4 minutes. Add cauliflower and cook another 3 to 4 minutes, until pasta is al dente and cauliflower is crisp-tender. Drain.

Meanwhile, combine flour, thyme, nutmeg and ¼ cup milk in a small saucepan, stirring until smooth. Place pan over medium heat and slowly whisk in remaining milk and mustard. Cook, stirring, 7 to 8 minutes, or until mixture is thick and smooth. Remove from heat and stir in cheddar cheese and bacon.

Combine pasta-cauliflower and sauce and transfer to prepared baking dish. Sprinkle with parmesan and bake 10 minutes, or until lightly browned.