Saw this in the RR Magazine and knew i had to try it. Last time i had tried tetrazini, was back in California in 1994 in Redondo beach… Yes, i still remember it!This recipe intrigued me because of the Ingredients – mainly the cauliflower in place of all the cream and butter.
1 tablespoon EVOO
1 onion, chopped
1 8 ounce package mushrooms, sliced
3 tablespoons flour
1 1/4 cups home made chicken broth
2 cups fat free milk
1 box of spaghetti
1 head of cauliflower boiled till soft.
salt and pepper
1 pound cooked turkey breast, cut into chunks (cut up sliced turkey breast from honey baked ham store)
1/4 cup whole wheat breadcrumbs, toasted
garlic powder and red pepper flakes to taste
Preheat the oven to 375 degrees . In a large pot, heat the EVOO over medium heat. Add the onion and cook until softened, 5 minutes. Add the mushrooms and cook until softened and most of their liquid has evaporated, about 5 minutes.
Sprinkle with the flour and cook, stirring, for 2 minutes. Increase the heat to medium- high, add 1 cup broth and cook, stirring, until sauce is smooth, about 2 minutes. Stir in the milk and bring to a boil; lower the heat and simmer, stirring, until the sauce has thickened, 15 to 20 minutes. Remove from the heat.
Meanwhile, in a large pot of boiling, salted water, cook the noodles until al dente. Drain.
Using a food processor, puree the cauliflower with the remaining 1/4 cup broth. Stir the cauliflower into the sauce and season with salt and pepper. Gently fold in the noodles and turkey. Transfer tetrazzini to a 9-by-13-inch baking dish and sprinkle the breadcrumbs on top. Bake until the edges are golden-brown, about 30 minutes. Top with the parsley.
I had prepped a bunch of this recipe prior to making it. The cauliflower was already boiled and food processed, the spaghetti was made, and i used canned mushrooms.
All in all it’s an ok recipe. Pretty true to tetrazzini, but needing something. More than just lots of salt.
I would probably add in a can of green chiles, maybe some kale or spinach, definitely need the peas…
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