Target Health Blog

Fantabulous Tri-Color Farfalle con Cavolfiore, Groviera e Parmigiano

October 22, 2018

Target Healthy Eating

We've experimented with our recipe over a period of a month. At last, we can share the final with you and hope you'll give it a try. ©Joyce Hays, Target Health Inc.
Every bite is luscious. ©Joyce Hays, Target Health Inc.
Pasta recipe is served with salmon and a special new sauce. ©Joyce Hays, Target Health Inc.


1 red onion, sliced

1/2 box Farfalle

1 cup or can plus, of chicken stock or broth, for cooking

2 scallions, chopped

3 heads cauliflower

1 heaping Tablespoon black mustard seeds, toasted

Extra-virgin olive oil

1 pinch black pepper

1 Tablespoon capers, barely chopped

6 fresh garlic cloves, sliced

1/4 teaspoon chili flakes, or more to taste

3 garlic cloves, minced

1/4 teaspoon crushed red pepper flakes, or more to taste

3 Tablespoons roughly chopped sage, plus a few sage leaves left whole

Zest of 1 lemon

Juice of 1 lemon

1 cup Gruyere, grated at home

1 cup Cheddar, grated at home

1 cup Parmesan, grated at home

1/2 cup Panko

2 Tablespoons fresh parsley, chopped well (save some for garnish)

Photo shows only 2 heads; however, after my first try with this recipe, Jules requested more cauliflower and less pasta and so I obliged. The first try got 4.8 stars; now it's up to 5 stars. ©Joyce Hays, Target Health Inc.


1. I like to make pasta, rice, polenta, etc. in chicken stock or broth, but cook it the way you like, but keep it al dente. After removing the pasta from heat, rinse it immediately in cold water, drain and set aside.

Cooking the pasta in chicken stock. ©Joyce Hays, Target Health
Draining the pasta. ©Joyce Hays, Target Health

2. While pasta is cooking, do all of your cutting, chopping, slicing, grating.

Chopping parsley. ©Joyce Hays, Target Health
Slicing fresh garlic. ©Joyce Hays, Target Health
Slicing red onion and more garlic. ©Joyce Hays, Target Health

3. Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.

Slicing the cauliflower. ©Joyce Hays, Target Health

4. Put 3 Tablespoons olive oil in a wide baking dish (also used as serving dish) over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It's fine if some pieces don't brown evenly. Season generously with the black pepper, (to taste). Add black mustard seeds, capers, garlic, onion, scallions, chili flakes, chopped sage, sage leaves and lemon zest, lemon juice and stir to coat.

Now, add the pasta and store well. ©Joyce Hays, Target Health
Here, most of the cheese has been added and will be stirred in. Save some cheese for the last five minutes in the oven. ©Joyce Hays, Target Health Inc.

5. Add most of the cheese and toss.

After most of the cheese is stirred in, remove from heat, mix remaining cheese with the Panko and sprinkle that on top of the dish. Put into oven for 5 minutes, just before serving, so you get a crisper topping. ©Joyce Hays, Target Health Inc.

6. Bake, uncovered, for about 5 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.

This superb recipe goes extremely well with any fish or seafood. I served it with salmon fillets. ©Joyce Hays, Target Health Inc.
Here's an earlier version of this recipe. ©Joyce Hays, Target Health Inc.
Final version of the cauliflower recipe, served with salmon and chilled glasses of Pouilly Fuisse. As delicious a feast as you could ask for. ©Joyce Hays, Target Health Inc.

From Our Table to Yours

Have a Great Week Everyone!

Bon Appetit!

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