Cauliflower Tetrazzini with Poblano Peppers

Vegetarian tetrazzini loaded with cauliflower and poblano peppers, that’s lightened by switching out the cream for yogurt.

1 head cauliflower (4 cups cut up)
2 Tbsp extra-virgin olive oil, divided
⅛ tsp Hungarian paprika
1 tsp kosher salt, divided
1 – 2 poblano peppers, blistered, peeled and seeded (depending on how much heat you prefer)
2 small-medium leeks, diced, white and light green parts (about ½ cup when cooked)
½ pound uncooked spaghetti
¾ cup low-fat milk
¾ cup plain whole-milk yogurt
½ cup vegetable broth
1 Tbsp minced garlic or Garlic Paste (from Gourmet Garden)
1 Tbsp Italian Herbs Paste (from Gourmet Garden)
4 Tbsp unsalted butter, divided
2 Tbsp all-purpose flour
¼ cup Panko breadcrumbs
1 cup grated Parmesan cheese

View the full recipe at The Wimpy Vegetarian →