10 minutes to prepare
30 minutes to cook
4-6 servings
Ingredients
1 medium cauliflower
2 tablespoons butter
1 medium onion, chopped
2 cups milk
2 cups Fontina cheese, diced
2 egg yolks, slightly beaten
salt and freshly ground black pepper to taste
1 box (16 ounces) Gemelli
PREHEAT oven to 375.
CUT cauliflower into bite size florets.
BOIL the cauliflower 3 minutes or until tender.
MELT butter in a large skillet over medium heat. Add onions and sauté until golden.
ADD cauliflower and milk. Simmer for 3 minutes.
WHISK cheese and egg yolks into sauce. Cook over low heat, stirring constantly. Season with salt and black pepper.
COOK pasta two minutes less then the recommended cooking time. Drain and add pasta to sauce. Mix well.
PLACE in a baking dish and bake for 15 minutes.
30 minutes to cook
4-6 servings
Ingredients
1 medium cauliflower
2 tablespoons butter
1 medium onion, chopped
2 cups milk
2 cups Fontina cheese, diced
2 egg yolks, slightly beaten
salt and freshly ground black pepper to taste
1 box (16 ounces) Gemelli
PREHEAT oven to 375.
CUT cauliflower into bite size florets.
BOIL the cauliflower 3 minutes or until tender.
MELT butter in a large skillet over medium heat. Add onions and sauté until golden.
ADD cauliflower and milk. Simmer for 3 minutes.
WHISK cheese and egg yolks into sauce. Cook over low heat, stirring constantly. Season with salt and black pepper.
COOK pasta two minutes less then the recommended cooking time. Drain and add pasta to sauce. Mix well.
PLACE in a baking dish and bake for 15 minutes.
