Robin Leighbuchanan

I minced up shallots very finely prior to adding the heavy cream. I doubled up on the sauce as well. But it’s a beautiful dish and so so good! Hi usedangel hair pasta so that’s what I used, it’s hubby‘s favorite dish after 27 years, and that’s really saying something!

Whatever you do, make sure that you cover up your baking sheet with aluminum foil first. I think goodness I did, because it was pretty sticky on the foil. Anyway, I cook this according to the recipe and found it delicious! Thank you for this terrific non-spicy wing option. Hubby loved it, so did I.

I took everyone’s advice and added more cheese, kept all the rest of the ingredients and in of a few more of my own. I sautéed some portobello mushrooms so they were extra soft, and made a Bechemel sauce, poured it into the cauliflower, baked for 20 minutes at 350°, then threw some shredded cheese and the tomatoes on for five more minutes. Oh my goodness what a hit!