INSTRUCTIONS

• 1. Prepare penne according to directions. Drain, chill in ice water, drain and refrigerate penne until needed.
• 2. Steam cauliflower 4 min and set aside.
• 3. Heat a large pot or skillet over medium heat. Add olive oil and onions, cook for 6 min or until translucent. Add garlic, cook an additional 2 min. Add paprika, pepper and salt, cook 2 min.
• 4. Add cream, stock and thyme, heat to a simmer and cook 10 min.
• 5. Add cauliflower and return to simmer.
• 6. Add par-cooked penne, parmesan cheese and parsley to warm sauce, cook 4 min. Season as needed. Hold at 145° F for service.