INGREDIENTS
1 cup
Baby kale
5 1/2 cups
Cauliflower florets
1
Fresno red chile
3/4 cup
Shallots
1 cup
Penne pasta
2 tbsp
All-purpose flour
1 1/2 tsp
Curry powder
3/8 tsp
Kosher salt
1/8 tsp
Nutmeg, ground
1 tbsp
Olive oil, extra-virgin
1/4 cup
Breadcrumbs
1 2/3 cups
2% milk
3 tbsp
Butter, unsalted
8 oz
Melty cheese
1
Roma (plum) tomato, finely diced