I loved this dish, because I hate cauliflower. I know it’s good for you, but I’ve never taken a shine to the cabbage. But, I figured baked and smothered with cheese and tomatoes, couldn’t be too bad. And I was right. This is a great hearty vegetarian dish, and I definitely recommend getting those heirloom tomatoes for this before they go out of season. It’s a great sweet compliment. I would also not put as many green onions as the recipe calls for - it made a bit too much oniony flavor for me and was a bit overpowering. But this makes a lot, and is going to be great reheated for a couple more meals, probably better than the first time. I also used some Whole Foods bread crumbs I had in the pantry rather than make my own. Make this on a Sunday afternoon, and enjoy for lunch all week. I’ll also be doing a special post tomorrow about my Greenmarket and pasta making class from Astor Center. I can’t wait!

Tags: baked penne, cauliflower, cheese, heirloom tomatoes