Peppery Egg Noodles with Farm Cheese and Cauliflower
12 ounces Farmer's cheese
3/4 cup heavy cream
3 tablespoons butter, melted
1/4 cup homemade bread crumbs
salt and pepper
1 small head cauliflower, cut in 1" cubes
1 cup chicken or vegetable stock
9 ounces fresh egg fettuccini
Heat oven to 400 degrees. Set a large pot of salted water over high heat and bring to a boil. Butter a 9x13" baking dish.
In a food processor, combine the farmer's cheese and cream and process until well blended. You can mix them in a bowl but it will just take some elbow grease.
Melt 1 tablespoon of the butter in a 12" skillet over high heat. Stir in the breadcrumbs and salt and pepper them. Saute stirring until the breadcrumbs are light golden brown and crisp 1-2 minutes. Put in a bowl.
Melt 1 tablespoon of the butter in the same skillet over high heat until the butter begins to bubble and brown. Add half of the cauliflower florets and cook until well browned 2-3 minutes stirring only once about halfway through. When well browned, transfer to bowl. Lower the heat to medium high add the remaining butter and repeat with the remaining cauliflower. When it's well browned, return the first batch of cauliflower to the pan, add the broth and cook until the cauliflower begins to get tender but is still a little crunchy about 3 minutes. Remove from the heat and stir in 1 teaspoon pepper.
Cut the fettuccini into about 3 inch lengths and cook in the boiling water until tender, 2-3 minutes. Drain. Put the cauliflower with its cooking liquid and the farmer's cheese mixture in the empty pasta pot. Stir to combine; Return the fettuccini to the pot and stir it all together. Season to taste with salt. Spread the mixture in the buttered baking dish. Sprinkle with the breadcrumbs evenly over the top. Bake until the top is lightly golden brown and the cheese is bubbling 20-30 minutes. Let cool briefly before serving.