Baked Rotini with Cauliflower CreamRecipe by Chef Michael Williams

Directions

1. Mix the ingredients for the topping, stir well and set aside.
2. Bring a pot of water to a boil for the rotini.  Cook the rotini as per the instructions and then drain and cool.
3. While the rotini is cooking, preheat a medium pot on medium heat.  Add the butter and once it’s melted, add the onion.  Sauté until the onions are lightly browned, stirring occasionally.
4. Add the garlic and sauté for 1 minute longer, stirring regularly.
5. Add the coconut milk, cauliflower and salt, raise the temperature to high and bring to a boil.
6. Once boiling, place a tight fitting lid on the pot and reduce heat to low.  Simmer for 10 minutes or until the cauliflower is soft.
7. Now it’s time to puree the cauliflower with a food processor, blender or with an immersion blender.  Make sure the sauce is as smooth as possible.
8. You can add the shredded cheese to the sauce and blend a little more or simple stir until it is melted and incorporated.
9. To finish this off, mix the noodles and broccoli into the sauce, transfer to a casserole dish, pack down lightly and then sprinkle on the topping.
10. Bake in a preheated 375° F oven until the topping is lightly browned.