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Cauliflower Pappardelle with Gorgonzola

Rachael Ray
  • 40 minutes
  • Serves 2

INGREDIENTS

Salt

3 cups

Cauliflower, chopped

4 tbsps

Butter

3 cloves

Garlic, chopped

3

Shallots, chopped

White pepper

1 cup

Dry white wine

1 cup

Whole milk or half and half

8 ozs

Gorgonzola

2 tbsps

Sage, thinly sliced

1 lb

Parpardelle or fettuccine, fresh

Grated Parmesan