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A twist on classic penne ala vodka (minus the vodka) that’s low in carbs but high in taste.
2 pounds Beleaves Frozen Cauliflower Florets, thawed
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
2 tablespoons olive oil
3 cups Gefen Tomato Sauce
1 teaspoon dried oregano
1/2 teaspoon any granulated sugar
red pepper flakes (optional)
1 cup heavy cream
1/4 cup Parmesan cheese
1/2 cup mozzarella cheese
salt, to taste
Preheat oven to 400 degrees Fahrenheit.
In a small saucepan over medium flame, sauté garlic in olive oil for one minute until fragrant, then pour in tomato sauce and bring to a simmer. Add seasonings and heavy cream and allow sauce to simmer for 10 minutes, until slightly thickened.
Lay the cauliflower in a large ovenproof casserole dish and pour the sauce over it. Top with mozzarella and parmesan cheese.
Bake in preheated oven for 20 to 25 minutes, until cheese is golden brown.
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How Would You
Rate this recipe?
How many days can this stay fresh in the fridge?
2-3
Can I freeze this?
You can, it might be slightly watery so reheat it uncovered.