Four Cheese Pasta With Cauliflower Recipes

FOUR-CHEESE CAULIFLOWER GRATIN

Steps:

• For the sauce, melt the butter in a shallow saucepan. When it's just starting to sizzle, stir in the flour to make a paste. Cook for a minute, then gradually whisk in the milk until you have a smooth, thick sauce. Stir through the mustard, cream cheese, truffle oil (if using) and parmesan, and cook over a low heat until thickened. Season with lots of black pepper.
• Heat oven to 140C/120C fan/gas 1. Trim the leaves off the cauliflowers and slice into rough steaks about 1cm thick. Don't worry about the outside bits not being slices - it will all be used. Assemble the dish a bit like a lasagne. Spoon a quarter of the cheese sauce into a large baking dish and spread it out, then add half of the cauliflower. Repeat the process, finishing with a thick layer of sauce. Scatter over the mozzarella, and the gruyère or cheddar and crispy onions.
• Bake for 1 hr 30-1 hr 45 mins until the cheese is golden and the cauliflower is soft but not mushy. If you want a golden finish, you can grill it (keep an eye on it) or leave it in when you turn the oven up for the crackling, if making the salt & vinegar roast pork as well. Once baked, leave to stand for 10 mins before serving in the middle of the table.

CAULIFLOWER CHEESE PASTA BAKE

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.

BROILED CAULIFLOWER WITH FOUR CHEESE TOMATO SAUCE

Steps:

• Heat oil in a large pan over medium-high heat. Add onion and saute until beginning to soften but not brown, 2 to 3 minutes. Stir in garlic and cook another minute. Add the cauliflower; salt and pepper to taste. Cook and stir another minute to combine.
• Stir in the sauce and white wine; add 1 tablespoon of the parsley. Cook and stir 5 minutes at a low simmer.
• Turn heat to medium-low, cover. Cook until cauliflower is almost tender, about 10 more minutes, stirring a few times.
• Turn broiler to high. Line a rimmed baking sheet with foil. Spray lightly with cooking spray.
• Pour cauliflower and tomato sauce onto the baking sheet. Gently scoop some of the tomato sauce back over the top of the cauliflower. Spread the cauliflower evenly on the sheet.
• Sprinkle Parmesan cheese then mozzarella cheese over the cauliflower.
• Broil until cheese is bubbly and slightly browned in spots, about 2 minutes. Watch carefully so cheese doesn't burn. Let rest 3 minutes before transferring to serving platter. Garnish with remaining fresh parsley.

CAULIFLOWER PASTA AND CHEESE GRATIN

Steps:

• Set oven to 400 degrees F.
• Butter a 13 x 9-inch baking dish.
• In a heavy-bottomed medium-size saucepan, melt the 1/4 cup butter, whisk in the thyme, nutmeg, fresh garlic, cayenne pepper and black pepper; whisk/mix for 2 minutes.
• Add/whisk in the flour, mix for 2-3 minutes.
• Slowly add/whisk in the half and half cream; whisk on med-low heat, until a light boil and thick; reduce heat to low, contine to whisk and cook for 3 minutes.
• Remove from heat, add in the grated cheddar, Parmesan cheese, green onion and the Dijon mustard (if using); mix until all the cheese has melted; season with salt and more black pepper to taste.
• Transfer the mixture to a large bowl.
• Mix together the sauce, cooked pasta and the cooked, drained cauliflower; toss to combine.
• Transfer and spread the mixture into a prepared greased baking dish.
• In a small bowl, combine the bread crumbs, 1-2 Tbsp Parmesan cheese and the melted butter.
• Sprinkle over the cauliflower mixture in the baking pan.
• Bake for 20 22 minutes, or until hot and bubbly.