Greetings. To me, baked pastas are a comfort food, and they are great all year round. But, in the summer, substituting cauliflower for the pasta makes a somewhat lighter dish, and it can be just the right thing to accompany grilled meats and fish. It also works as a picnic take-along dish.

Baked Cauliflower

1½ cups chopped tomatoes

1 cup (4 ounces) frozen green peas   1 large head cauliflower

2 cups (6 ounces) shredded Asiago cheese

4 ounces cream cheese, softened

2 ounces Gorgonzola cheese, crumbled, optional

2 tablespoons chopped fresh basil

¼ teaspoon salt   ¼ teaspoon black pepper

1 cup (3 ounces) shredded Parmesan cheese

Preheat oven to 425 degrees F. 

Butter an 8” x 12” baking pan.

Set aside chopped tomatoes to drain in a colander.

Set aside frozen peas to thaw in a small bowl.

Bring a large pot of water to a boil.

Trim cauliflower into bite-sized florets.

Blanch cauliflower in boiling water for 3 minutes. Drain.

In a very large bowl, combine Asiago cheese, cream cheese, 

optional Gorgonzola cheese, basil, salt, and pepper.

Stir in tomatoes and peas.

Stir in cauliflower.

Transfer to baking dish.

Top with shredded Parmesan cheese.

Bake uncovered for 10-15 minutes, until light golden brown.

Serves 6-8.