Recipe: Cauliflower Au Gratin with Tomatoes and Elbows

Cauliflower Au Gratin with Tomatoes and Elbows
Source: Washington Post, 10/22/97
Servings: 4

1 small head cauliflower (about 1 pound)
1/2 cup milk
2 tablespoons superfine flour, such as Wondra
1 cup tomato sauce
1 cup elbow macaroni
1 cup coarsely grated provolone cheese
1 cup fresh bread crumbs

Bring two large saucepans of water to a boil, one for the macaroni and the other for the cauliflower.

Trim the leaves and stalk from the cauliflower and separate into florets. Add the florets to one saucepan of boiling salted water and cook until tender, about 5 minutes. Drain. Cut the florets in half.

Combine the milk and flour in a medium saucepan and bring the mixture to a boil, stirring constantly until bubbling. The sauce will be quite thick.

Whisk in the tomato sauce over medium heat until the mixture is smooth, about 3 minutes.

Preheat the oven to 350F.

Meanwhile, cook the macaroni in the other saucepan of boiling water according to package directions, undercooking slightly. Drain.

In a 2-quart gratin pan, combine the macaroni, cauliflower and sauce. Stir in 3/4 cup of the cheese. Top with the bread crumbs and the remaining 1/4 cup cheese.

Bake, uncovered, for 30 minutes.