Velveeta Cheesy Roasted Cauliflower Pasta Recipes

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium heat. Add sausage and cauliflower; cook 8 to 10 min. or until cauliflower is crisp-tender and golden brown, stirring frequently.
• Drain pasta, reserving 1/2 cup cooking water. Add pasta and reserved water to sausage mixture; mix lightly. Stir in VELVEETA; cook 3 min. or until completely melted, stirring frequently. Remove from heat.
• Sprinkle with parsley.

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta. Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it's fine if some small florets remain whole). Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower, raisins, garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned, about 4 minutes. Remove the skillet from the heat and stir in the pasta, parsley, dill, lemon juice, cheese and 1/2 cup of the reserved cooking water. Add more cooking water to loosen, if needed. Season with salt. Serve with more grated cheese.

Steps:

• Wash the cauliflower and break into florets.
• Steam until still crisp, but just starting to soften.
• Drain well (let sit in colander for 5 mins.) and place in an ovenproof dish.
• Pour the cream into the bottom of the dish.
• Place enough cheese slices to completely cover on top of the cauliflower.
• Place in the oven, uncovered with whatever else you are making (or at 350-400 degrees) and bake for 15 minutes, stirring every five minutes.
• If the resulting sauce seems too thick, add an extra splash of cream, if too runny, let sit a few minutes.