AL BRONZO® FUSILLONI WITH CAULIFLOWER CREMA

INGREDIENTS

• 3 packages Barilla Al Bronzo® Fusilloni
• 2 lb sharp white cheddar cheese, shredded
• 3 heads cauliflower
• 1 gal whole milk
• 2 Tbsp kosher salt
• 1 lb unsalted butter
• 2 lb sharp white cheddar cheese, shredded

PREPARATION

1. 1.Trim the cauliflower, removing the leaves and core. Cut into pieces, about 1 inch thick.
2. 2.Place cauliflower into a sauce pot. Cover with milk and season with 1 Tsbp salt. Cook on medium heat until cauliflower is tender throughout.
3. 3.Strain the cauliflower, retaining the milk. Puree the cauliflower in stages (enough to fill 3/4 of a Robot Coupe food processor, about 2.75 liters) with enough milk to make a smooth puree. Place the puree into a sauce pot.
4. 4.Cook pasta according to package directions. Strain, retaining pasta water. Add the pasta to the cauliflower puree. Add butter and salt to taste.
5. 5.Over medium heat, stir in the 1 pound of shredded cheddar. Once the cheese begins to melt, transfer the pasta to a baking vessel. Top the pasta with the second measurement of cheese and broil until golden brown.