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Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the cauliflower. Cut out and discard the core; cut the head into small pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the Italian seasoning; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
While the cauliflower roasts, wash and dry the remaining fresh produce. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguette. Grate the cheese on the large side of a box grater.
While the cauliflower continues to roast, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly thickened. Add the heavy cream (shaking the bottle just before opening); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste.
While the sauce cooks, line a separate sheet pan with aluminum foil. Place the halved baguette on the sheet pan, cut side up. Evenly top with the grated cheese, remaining Italian seasoning, and a drizzle of olive oil; season with salt and pepper. Toast in the oven 8 to 10 minutes, or until lightly browned and the cheese has melted. Transfer to a cutting board; when cool enough to handle, halve crosswise.
While the baguette toasts, add the pasta to the pot of boiling water and cook 5 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
To the pot of cooked pasta, add the sauce, roasted cauliflower, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Serve the finished pasta with the cheesy bread. Enjoy!
Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the cauliflower. Cut out and discard the core; cut the head into small pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the Italian seasoning; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
While the cauliflower roasts, wash and dry the remaining fresh produce. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguette. Grate the cheese on the large side of a box grater.
While the cauliflower continues to roast, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly thickened. Add the heavy cream (shaking the bottle just before opening); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste.
While the sauce cooks, line a separate sheet pan with aluminum foil. Place the halved baguette on the sheet pan, cut side up. Evenly top with the grated cheese, remaining Italian seasoning, and a drizzle of olive oil; season with salt and pepper. Toast in the oven 8 to 10 minutes, or until lightly browned and the cheese has melted. Transfer to a cutting board; when cool enough to handle, halve crosswise.
While the baguette toasts, add the pasta to the pot of boiling water and cook 5 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
To the pot of cooked pasta, add the sauce, roasted cauliflower, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Serve the finished pasta with the cheesy bread. Enjoy!
Tips from Home Chefs