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Preparation Time : 5
Cook Time : 12
Total Time : 17
1 small head cauliflower (florets)
1 cup vegetable broth
1/2 cup half & half (or cream)
4 oz cream cheese
1-1/2 cup grated mozarella cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp mixed Italian herbs
1 tsp dried parsley
1 tsp salt or to taste
1 tsp black pepper powder
1/2 tsp red chilli flakes
10-12 thin slices of Potato
1 cup linguine noodles
2 cups water or as required
Boil linguine in enough water in microwave for 15 minutes on high power. Drain and run them under cold water to prevent sticking to each other.
Wash cauliflower florets thoroughly under running water. Drain.
Parboil the cauliflower in microwave safe container for 4 minutes on high power.
In a microwave safe bowl, combine cream cheese, half & half, broth, and 1/4 of the cheese. Microwave for 2 minutes stirring it every 30 seconds till smooth texture is formed.
Add all the seasonings to the cream mixture.
In a microwave safe dish/casserole, lay the cauliflower florets evenly. Season it with little salt and pepper. Toss it well.
Pour the cream mixture all over the cauliflower. Drizzle cheese over the cauliflower.
Arrange potato slices over the cheese and sprinkle some dried parsley and red chilli flakes all over the dish.
Microwave for 5 minutes on high. Cook till potatoes are softened. If necessary, cook further 30 seconds if the potatoes are still underdone.
Remove dish from microwave. Place noodles on a serving plate. Place the augratin over the noodles and serve immediately.
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