Aired December 18, 2014
1 mind cauliflower (a couple of pounds), cored and reduce large bite-size florets
6 tablespoons essential olive oil, plus much more for that baking dish, divided
Kosher salt and freshly ground pepper
18 ounces (8 cups) broccoli florets
1 1/2 cups (about 5 ounces) penne
4 ounces (about 3/4 cup) pancetta, coarsely chopped
1 small yellow onion, finely chopped
1 tablespoon finely chopped fresh thyme
1 tablespoon all-purpose flour
2 cups dairy
1 cup heavy cream
1 1/4 cup (5 ounces) shredded white-colored cheddar cheese
1 cup very coarse, fresh multigrain breadcrumbs (produced in a mixer or blender from 2 slices of bread)
Position racks within the top third and core oven and preheat the oven to 400F. Gently oil a quart baking dish or three individual crocks.
On the large baking sheet, chuck the ball cauliflower with two tablespoons from the essential olive oil to coat. Season with pepper and salt. Disseminate evenly around the baking sheet. On the second baking sheet, repeat using the broccoli florets and a pair of more tablespoons the essential olive oil. Bake veggies for ten minutes. Stir each sheet of vegetables and switch the positions from the baking sheets all the way through. Bake for around ten minutes more, or before the vegetables are tinged with brown. Put aside. (Leave the oven on.)
Meanwhile, bring a sizable pot of salted water to some boil over high temperature. Add some penne and prepare, stirring frequently to avoid the pasta from sticking together, for around 7 minutes, or until tender but nonetheless firm towards the bite. Drain the penne.
Heat a sizable heavy pot over medium heat. Add 1 tablespoon from the essential olive oil and also the pancetta, and prepare, stirring from time to time, for around 4 minutes, or before the pancetta is browned and crisp. Add some onions and thyme, and prepare, stirring from time to time, for around 2 minutes, or before the onions are tender and slightly browned. Sprinkle the flour within the onion mixture, then stir within the flour and prepare for around one minute, or until it's very pale golden brown.
Progressively stir within the milk and cream. Boost the heat to medium-high and produce to some simmer. Lessen the heat to medium-low and simmer, stirring frequently for around 4 minutes, or before the sauce is gently thickened and it has no raw flour taste. Remove in the heat, add some cheddar cheese and stir until melted. Season to taste with pepper and salt.
Add some vegetables and penne towards the cheese sauce and fold together. Spread evenly within the oiled baking dish. In a tiny bowl, chuck the ball breadcrumbs and also the remaining 1 tablespoon essential olive oil to coat, then sprinkle within the vegetable mixture. Bake for around ten minutes, or before the crumbs are golden. Let stand at 70 degrees for five minutes before serving.