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
BAKED PASTA WITH CAULIFLOWER AND CHEESE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 17
Steps:
- To prepare the Bechamel sauce, melt the butter in a heavy saucepan on medium heat. Sprinkle in the flour, whisking or stirring constantly, until a smooth pasteis formed. Add the heated milk slowly, a cup at a time, continuing to whisk until the sauce begins to thicken. Add the mustard, nutmeg, salt, and pepper and let the sauce thicken further on low heat. Remove from heat and cover.
- Saute the onions, garlic, and basil in oil. When the onions are translucent, add the cauliflower and saute for 5 minutes or more. Add the tomatoes and simmer until the cauliflower is tender.
- Cook the pasta al dente and then drain.
- In a large bowl, combine the cooked pasta, the Sauteed vegetables, and the lemon juice. Mix in the Bechamel sauce. Put half of the pasta mixture in an oiled baking dish. Sprinkle on half of each of the cheeses. Add the rest of the pasta mixture and then the rest of the cheese. Top with seasoned bread crumbs and bake covered at 375 degrees for about 30 minutes and then uncovered for about 15 minutes or until bubbling and golden on top
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
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CHEESY BAKED PASTA WITH CAULIFLOWER RECIPE | BON APPéTIT
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4/5 (27)Author Chris MoroccoServings 6Estimated Reading Time 6 mins
- Preheat oven to 350°. Cook pasta in a large pot of boiling salted water until about halfway cooked (it needs to be very firm at this stage so that it doesn’t overcook when baked). Drain, reserving ½ cup pasta cooking liquid, and run under cold water to stop the cooking. Drain well.
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