Cauliflower Pasta Casserole

• 2 cups Cauliflower, Diced
• 1 Tablespoon Extra Virgin Olive Oil
• 1/4 cups Grated Parmesan Cheese, Divided Use
• Pepper To Taste
• 1 teaspoon Italian Herb Mix
• 5 ounces, weight Short Cut Pasta
• 1 Tablespoon Salt
• 1/2 cups Heavy Cream, Divided Use
• 1/4 cups Shredded Mozzarella

1. Preheat oven to 180 C.
2. Put the diced cauliflower on a baking tray.
3. Drizzle with olive oil, sprinkle 1 tablespoon of Parmesan cheese, salt, pepper and the Italian herb mix and toss to combine.
4. Bake at 180 C for about 40 minutes, or until cooked through.
5. Meanwhile cook the pasta according to package instructions with 1 tablespoon salt.
6. When done, drain the pasta and put it into a bowl.
7. Toss it together with about 3 tablespoons of heavy cream, 3 tablespoons Parmesan cheese, shredded mozzarella cheese and the roasted cauliflower.
8. When done remove it from the oven and set it aside.
9. Increase the oven temperature to 200 C.
10. Transfer pasta into a casserole dish, top it with remaining heavy cream and Parmesan cheese and bake at 200 C for about 10-15 minutes.
11. Serve while nice and warm.

cauliflower, olive oil, parmesan cheese, pepper, italian herb mix, pasta, salt, heavy cream, mozzarella

Taken from tastykitchen.com/recipes/main-courses/cauliflower-pasta-casserole/ (may not work)