2 Reviews of Cauliflower Feta Pasta Bake

From: Chef #1306775

On Jun 26, 2009

Very good. I used PAM instead of olive oil on the cauliflower (tastes delicious) fat free feta cheese, 100% whole wheat penne, diced tomatoes in water, barely a TBSP of olive oil in the dish, and 1/4 cup of Panko instead of regular breadcrumbs. It was great! Next time I will add some minced garlic though. Here are the nutrition facts for the above: Cal = 314 Fat=4g Sat=.3g Polyunsat=.2 Monounsat=1.8 Cholesterol=6.6mg Sodium=522.0mg Potassium=424.2mg Carb=56.0mg Fiber=10.0g Protein=20.0g VitA=5% Calc=17% VitC=118% Iron=16% All in all a great tasting dish.

From: Chef #1283506

On May 31, 2009

Excellent as either a side dish or main dish. My cauliflower was home grown and a little tender, so it browned pretty quickly (after about 15 minutes). I also chose to use only 4 ounces of feta and 8 ounces of pasta, but it was still wonderful.