- Difficulty
- Easy
- Preparation
- 10 minutes
- Cooking time
- 35 minutes
- Servings
- 12 regular-sized or 24 mini-sized
- 2 cups
- Whole grain pasta, dry
- 1 Tbsp
- Oil
- 1 cup
- Onions, diced (about 1 small onion)
- 1 Tbsp
- Flour
- 1 cup
- a2 Milk® Whole
- 1/4 tsp
- Salt
- 1/8 tsp
- Garlic powder
- 1/8 tsp
- Turmeric
- 1/8 tsp
- Cayenne pepper
- 3 cups
- Riced cauliflower
- 1/2 cup
- Pecorino Romano cheese, divided
- 1
- Egg
- Preheat oven to 350*F.
- Meanwhile, bring a pot of water to a boil and cook pasta until al dente. Drain and set aside.
- Heat oil in the same pot, and sauté onions for about 5 minutes.
- Add in flour and stir to completely coat the onion. Stir in spices and cook, stirring constantly, until spices are fragrant (about 1 minute).
- Pour in about 1/4 cup 3,25 % Homogenized Milk. Stir well, scraping up any bits on the bottom of the pot, until thick. Add a little more milk, stir into sauce, and repeat two more times until you have a thick sauce.
- Add in cauliflower and stir to completely combine. Add in all but 2 tablespoons of cheese and stir to combine. Remove from heat.
- Whisk the egg into a small bowl. Add a spoonful of the hot cauliflower-cheese mixture and stir. Add another spoonful of mixture and stir. Pour into the pot and stir to completely combine.
- Transfer to muffin tins or liners. Sprinkle with remaining two tablespoons of cheese.
- Bake for 20 minutes in preheated oven.
- Let sit for 5-10 minutes before serving. Enjoy!
Calories140
Serving size 144g - 1 regular-sized or two mini-sized bites
20g
Total Carbohydrate8g
Protein4g
Total FatNutrition Facts +
Allergens
Dairy, Wheat, Eggs
