claire freehafer

ingredients

• 12 oz gemelli pasta
• 20 oz cauliflower florets
• 1 yellow onion, finely chopped
• 4 scallions, thinly sliced
• 2 tsp turkish spice blend
  • 2 part cumin
  • 2 part garlic powder
  • 1 part ground coriander
  • .25 part ground allspice
  • .25 part chili flakes
• 2 tbsp flour
• 2 c milk
• 2 veggie stock concentrate
• 2 c italian cheese blend
• 4 oz spring mix
• 10 tsp balsamic vinegar
• 2 tbsp butter

instructions

1. adjust rack to middle position and preheat oven to 425 degrees. bring a large pot of salted water to a boil. toss cauliflower on a baking sheet with a drizzle of olive oil. season with salt, pepper, and ½ tsp turkish spice. roast cauliflower in oven until tender and lightly browned, about 25 minutes.

2. once water is boiling, add gemelli to pot. cook, stirring occasionally, until al dente, 9-12 minutes, then drain.

3. melt butter in a large pan over medium-high heat (use an ovenproof pan if you have one). add onion and scallion whites. cook, tossing, until softened, 3-5 minutes. stir in another ½ tsp turkish spice and cook until fragrant, about 1 minute. sprinkle flour into pan and cook, stirring, until it loses its raw smell, 1-2 minutes.

4. slowly whisk 2 cup milk into pan. stir in stock concentrate and bring to a simmer. let bubble until thickened, about 2 minutes. remove from heat and add cheese, stirring to melt. season with salt and pepper.

5. stir gemelli and cauliflower into pan. transfer mixture to a baking dish at this point if your pan isn’t ovenproof. transfer pan to oven and bake until crisp on top, about 5 minutes. toss lettuce with vinegar and a drizzle of olive oil in a large bowl. divide pasta between plates and sprinkle with scallion greens. serve salad on the side.