CAULIFLOWER CHEESE PASTA BAKE
Cross cauliflower cheese with a pasta bake for a hearty vegetarian dinner that kids and grown-ups will love. It also delivers two of your 5-a-day
Provided by Rosie Birkett
Categories Dinner, Main course, Pasta, Supper
Time 1h20m
Number Of Ingredients 16
Steps:
- Heat oven to 220C/200 fan/gas 9. Toss the cauliflower florets, leaves and sliced core with 1 tbsp olive oil in a roasting tin and season. Roast in the oven for 30-40 mins, or until the cauliflower is turning golden and smelling nutty. While it's roasting, heat 1 tbsp of olive oil in a non-stick frying pan and add the shallots, sugar and thyme. Cook for 10-15 mins until soft, sweet and caramelised. Add the wine and cook for a few more mins until evaporated. Meanwhile, cook the pasta in salty boiling water until just cooked. Drain and set aside.
- For the cheese sauce, melt the butter in a non-stick saucepan over a medium heat with the bay leaf. Add the flour and cook, stirring, for 2 mins or so, until the roux is starting to bubble. Pour in the milk, little by little, stirring with a whisk, until fully incorporated and you have a smooth, lump-free sauce. Cook for about 10 mins until thickened, and then season with nutmeg and black pepper. Next, add the cheese and stir over the heat until it's melted and smooth. Taste the sauce and adjust the seasoning, adding the vinegar or lemon juice to taste.
- Tip the pasta and shallots into the cauliflower roasting dish, then pour over the cheese sauce and stir so everything is well coated. Sprinkle over the remaining parmesan, reduce the oven to 180C/160C fan/gas 4 and bake for 20 mins, or until golden. Remove from the oven and allow to settle for about 10 mins, then serve with a crisp chicory salad.
Nutrition Facts : Calories 587 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1.2 milligram of sodium
CAULIFLOWER CHEESE & SPINACH PASTA BAKES
Somewhere between macaroni and cauliflower cheese, these pasta bakes are perfect for a cold day
Provided by Jane Hornby
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 14
Steps:
- For the tomato sauce, cook the sliced garlic in the oil for 1 min, then add the passata. Season, half-cover the pan and simmer for 20 mins until rich.
- Meanwhile, make the cheese sauce. Put the milk, flour and 50g butter into a pan. Heat, whisking non-stop, until smooth, then bubble for 3 mins, stirring to make sure any flouriness is lost. Cool for 5 mins, then stir in the mustard, most of the cheddar, half the blue cheese and half the nutmeg.
- Boil the penne and cauliflower for 8 mins in salted water until the pasta is almost cooked and the cauli is tender. Keep 2 tbsp water from the pan, then drain. Melt 1 tbsp butter in a pan, add the whole garlic clove, spinach, remaining nutmeg, salt and lots of black pepper. Stir for 2 mins, then remove the garlic clove.
- Set aside 300ml cheese sauce and mix the rest into the cauli and pasta. Divide half the tomato sauce between 6 dishes and top with some spinach. Fill with cauli mix, top with more spinach, then the rest of the tomato sauce. Top with the cheese sauce, cheeses and pine nuts. Cover with cling film, cool and chill for up to 2 days or freeze for up to 1 month. To cook, defrost if frozen. Heat oven to 200C/ 180C fan/gas 6. Cook on a baking sheet for 18-20 mins until golden and bubbling. Good with green salad or garlic bread.
Nutrition Facts : Calories 591 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.91 milligram of sodium
CAULI-MACARONI CHEESE
What do you get if you cross cauliflower cheese with macaroni cheese? Comfort food heaven
Provided by Good Food team
Categories Dinner, Lunch, Pasta, Vegetable
Time 40m
Number Of Ingredients 6
Steps:
- Bring a large pan of salted water to the boil. Add the pasta, stir well, bring back to the boil and then cook, uncovered, for a couple of minutes. Tip in the cauliflower florets, bring back to the boil again and cook for a further 8-10 minutes until both the pasta and the cauliflower are tender but still firm to the bite. Drain well. Preheat a hot grill.
- Add the crème fraîche, mustard and all but a good handful of the cheese to the pasta pan. Stir over a low heat until the cheese just starts to melt. Tip the pasta and cauliflower into the cheese sauce and gently stir together. Season and transfer to a flameproof dish.
- Scatter the tomatoes over the top followed by the rest of the cheese and some pepper. Grill for about 5 minutes until browned and bubbling.
CAULI-KALE SAUSAGE BAKE
This cheap, crowd-pleasing meal is easy, hearty fare. This needs hardly any prep and it's pure comfort food, with a good helping of veg and hot bubbling cheese
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Bring a large pan of salted water to the boil and cook the cauliflower for 6 mins, adding the kale for the final min. Drain well.
- Meanwhile, heat the oil in a non-stick frying pan and add the sausagemeat, breaking it up with a wooden spoon. Brown all over for 4-5 mins.
- Heat oven to 200C/180C fan/gas 6 and put the cauliflower and kale in a large baking dish. Pour over the cheese sauce, season and mix to coat well. Scatter over the sausagemeat and the cheddar. Bake for 30 mins until the top is golden and bubbling. Serve with mixed leaves, if you like.
Nutrition Facts : Calories 544 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 3.5 milligram of sodium
CHEESY BROCCOLI PASTA BAKE
Whip up this cheap, simple and satisfying meal in just 30 minutes.
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 30m
Number Of Ingredients 7
Steps:
- Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.
- Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
- Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.
Nutrition Facts : Calories 539 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1.01 milligram of sodium
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- Tear the bread into a food processor. Peel and add the garlic, then tear in any nice leaves from your cauliflower.
- Add ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat.
- Meanwhile, peel the onion, then roughly chop with the cauliflower, stalk and all.Tip the crispy crumbs into a bowl, returning the pan to the heat.
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