Made curious's Baked Rigatoni with Cauliflower...very nice, a bit dry, but

M

marilynfl

Moderator
we'll make it again.

Think I might add 1 cup of cream or some broth to moisten it a bit more. Use organic canned tomatoes...been happy with those.

Used an entire head of cauliflower...not sure if that's 4 cups or not, but I think it could use more. I roasted the pieces in the pre-heating oven, rather than boil them, so that may have contributed to the slight dryness.

It made an entire roaster pan full and would make a good potluck dish. I froze 4 containers after we had it dinner.

 
Marilyn, I made it again last night. I halve the recipe and use the entire

can of tomatoes including all the juice. Also, since I don't have a pot with a pasta insert, I scooped out the rigatoni and then the cauliflower with one of those wire scoops directly into the sauce, so a bit of water goes along. I had no problem with dryness, but I weigh my pasta, to be sure I'm not overly generous with the amount. I usually cook it a 45 seconds to a minute longer than recommended, we just prefer it that way. Point being, it wouldn't soak up as much of the liquid in the oven. I also use about double the cauliflower called for and I cut it in much smaller pieces and liked it better that way.

 
C, I think your solution solves all my problems. Also, I think I'll go with a smaller pasta

Barillo rigatoni ended up huge....more than a bite full.

Thanks again.

 
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