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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	2 1/2			66.875	13.2948	5.136	0.7490000000000001
extra virgin olive oil	2	tablespoons		-	-	-	-
bacon	1			116.76	0.3584	3.5336	11.1132
penne	2			71.4407	9.5254	3.2318	2.2680000000000002
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
heavy cream	2 1/2	cups		1020.0	8.22	8.52	108.24
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
thyme	2	teaspoons	chopped	1.6159999999999999	0.3912	0.08900000000000001	0.0269
red pepper flake	1	teaspoon	crushed	-	-	-	-
fontina cheese	2 1/2	cups	shredded	1283.7	5.115	84.48	102.762
parmesan cheese	3/4	cup	shredded	222.0	24.0	24.0	3.0
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.