January 30, 2024
| 1 hour 30 minutes
During the winter, rich, hearty dishes such as pasta can be very pleasing here in wet, chilly Marin County and many other regions throughout the U.S. Instead of preparing a flour, butter, and cream béchamel for our full-bodied sauce, we use cauliflower cooked slow until tender and then blended to make the sauce. This recipe has the added bonus of using the core of the cauliflower, which is discarded often. The creamy sauce holds up well to the sweet and bitter flavor of the balsamic grilled chicories. We highly recommend our local pasta company, Mill Valley Pasta Co.