Atlantic Superstore

Ingredients

Instructions

1. Trim leaves from cauliflower. Cut in half vertically. Gently pull away a few small florets at cut edges to make it look less cut and more “brain-like”. Trim stalk so both pieces will sit flat. Place 1/2 inch (1 cm) water and 1/2 tsp (2 mL) salt in large saucepan. Add cauliflower halves. Bring to a boil. Reduce heat, cover and simmer for 5 minutes or until tender. Drain. Place on rimmed baking sheet, floret side up.
2. In saucepan, melt butter over medium heat. Stir in flour; cook, stirring, for 15 seconds. Gradually whisk in milk. Cook, stirring, for 3 minutes or until thickened. Remove from heat. Stir in mozzarella until melted.
3. Preheat broiler. Drizzle about half of cheese sauce all over cauliflower. Broil 3 to 4 minutes or until browned in spots. Meanwhile in large saucepan of boiling, salted water, cook pasta for 3 minutes or until just tender. Drain. Return to saucepan. Add pasta sauce; toss to coat. Arrange pasta on platter and drizzle with remaining cheese sauce. Place broiled cauliflower in the centre. Drape a few strands of pasta over cauliflower to make “veins”.