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1
Preheat oven to 375 F. Lightly oil a 9-inch baking dish (or spray with non-stick coating).
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2
In a large pot of salted water, cook pasta according to package directions.
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3
Add cauliflower florets to the pot for the last 3 minutes of cooking.
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4
Rinse and drain well.
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5
While the pasta is cooking, finely chop parsley, tarragon, cilantro, basil and shallot and add it into a large mixing bowl.
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6
Add garlic, lime juice, Dijon mustard, sour cream, milk and cheeses and mix thoroughly.
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7
Add cooked pasta and cauliflower and mix well.
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8
Add salt and pepper to taste and add some additional milk if needed to reach desired consistency.
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9
Spread pasta mixture into the prepared baking dish and place in the oven.
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10
Cook until bubbly and browned, approximately 12-15 minutes.
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11
While pasta is cooking in the oven, heat olive oil in a small fry pan over medium-high heat.
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12
Add panko crumbs and cook, stirring frequently, until browned and toasted (approximately 2-3 minutes).
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13
Remove from pan and set aside.
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14
Remove pasta from oven and garnish with panko crumbs.
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15
Serve immediately.
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16
The original green goddess recipe called for chives (instead of cilantro and basil) so feel free to substitute 2 tablespoons chives if desired.
