Cavolfiore & Carciofo

Apparently Sicilians cook a lot with cauliflower and artichokes. After making Cauliflower and Ricotta Al Forno on Christmas Eve, via my friend Janie at Panini Girl, I was looking for a quick comfort food recipe and found it on Full Belly Sisters.

Macaroni-n-Cheese-n-Cauliflower-n-Artichokes - Serves 4-6 

 1 tablespoon extra-virgin olive oil  

 2 cloves garlic, chopped

1 bag frozen artichoke hearts, rinsed, thawed, and drained 

1 head cauliflower, chopped into bite-sized pieces 

2 cups (about 6 ounces) multi-grain or whole wheat penne, uncooked

1 cup creme fraiche

2/3 cup grated sharp white cheddar cheese 

2/3 cup grated fontina 

2/3 cup grated or shaved Parmesan, separated 

Salt and pepper, to taste 

Red pepper flakes (optional) 

Fresh  herbs for garnish

 Preheat the oven to 375°F. Heat the EVOO over medium heat and saute the garlic. Add thawed artichokes for a few minutes, until they show some caramelization. Season with a bit of salt, pepper, and red pepper flakes (if using). Boil a pot of salted water for the pasta. Cook the pasta according to the package directions. Add the cauliflower into the water during the last couple of minutes of cooking. Drain when the pasta is almost done. In the meantime, put the creme fraiche, cheddar, fontina, and 1/3 cup of Parmesan into a bowl. Stir to combine well. Add the artichokes and the drained pasta and cauliflower to the cheese and cream mixture. This is a good time to taste the mixture and to adjust your seasonings. Add more salt, pepper, and red pepper flakes, if necessary. Pour the mixture into a greased baking dish (I used a lasagna pan). Top with the remaining 1/3 cup of Parmesan cheese. Bake for 25 minutes, then broil for a couple of minutes to brown the top. Keep an eye on it so it doesn't burn! Let stand for about five minutes.