1. Preheat oven to 450. 2. In a large, rimmed baking sheet, toss cauliflower with EVO and season with salt and pepper. 3. Roast for 40 minutes, until tender and browned. 4. Cool. 5. In large skillet, in 2 batches, crisp bacon 4 minutes per side. 6. Drain and coarsely chop. 7. Butter 2 large shallow baking dishes. 8. In large pot of boiling water, cook penne until al dente; drain. 9. Return penne to pot. 10. Stir in cauliflower, tomatoes, cream, garlic, thyme, red pepper, 2 c Fontina, and Parmesan. 11. Season with S&P.; 12. Move to baking dishes. 13. Sprinkle with remaining Fontina and 2 T Parmesan. 14. Bake 15 min. ---------------------------------------------------------------------------
Nutrition
Ingredients
