CAULIFLOWER AND PASTA BAKE RECIPES

Name: Cauliflower cheese pasta bake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 1 cauliflower , broken down into florets, core sliced, leaves removed and reserved, thick stems sliced; 2 tbsp olive oil; 6 shallots , sliced; 1 tsp caster sugar; 1 thyme sprig; 2 tbsp white wine; 100g large pasta shapes, such as conchiglioni; 20g butter; 1 bay leaf; 2 tbsp plain flour; 600ml milk; 100g mature cheddar; 50g parmesan (or vegetarian alternative), plus extra to top; nutmeg , grated; 50g gruyère or comté; 1 tsp white wine vinegar or lemon juice

CAULIFLOWER CHEESE PASTA BAKE RECIPE | BBC GOOD FOOD

Cauliflower cheese pasta bake recipe | BBC Good Food image

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

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 16

Ingredients

1 cauliflower , broken down into florets, core sliced, leaves removed and reserved, thick stems sliced
2 tbsp olive oil
6 shallots , sliced
1 tsp caster sugar
1 thyme sprig
2 tbsp white wine
100g large pasta shapes, such as conchiglioni
20g butter
1 bay leaf
2 tbsp plain flour
600ml milk
100g mature cheddar
50g parmesan (or vegetarian alternative), plus extra to top
nutmeg , grated
50g gruyère or comté
1 tsp white wine vinegar or lemon juice

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, FatContent 33 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 5 grams fiber, ProteinContent 27 grams protein, SodiumContent 1.2 milligram of sodium

CHEESY BAKED PASTA WITH CAULIFLOWER RECIPE | BON APPÉTIT

Cheesy Baked Pasta with Cauliflower Recipe | Bon Appétit image

This baked pasta recipe feeds a crowd and is super-kid-friendly. (They won't be able to detect the cauliflower!)

Provided by Chris Morocco

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 pound pasta, such as medium shell or tube pasta
1 14-ounce can cherry tomatoes
8 ounces low-moisture whole-milk mozzarella, coarsely grated
4 ounces provolone or other mildly sharp cheese (such as more of the cheddar below), coarsely grated
2 ounces sharp cheddar, coarsely grated
2 ounces Parmesan, grated
1½ cups heavy cream
Freshly ground black pepper
½ head of cauliflower, cut into ½-inch pieces
Room-temperature butter or nonstick cooking oil spray (for pan)

Steps:

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.
Lightly crush cherry tomatoes with your hands in a large bowl. Add mozzarella, provolone, cheddar, Parmesan, cream, and reserved ½ cup pasta cooking liquid and mix to combine. Season generously with salt and pepper. Add cauliflower and cooked pasta and toss to coat. Butter (or lightly coat) a 3-qt. or 13x9x2" baking dish with butter. Scrape in pasta mixture and spread out into an even layer. Cover dish tightly with foil and bake pasta until hot throughout and steaming when foil is lifted, 20–25 minutes.
Remove foil and increase oven temperature to 425?. Continue to bake pasta until sauce is bubbling and top is browned and crunchy in spots, 25–30 minutes. Let cool slightly before serving.
Do Ahead: Pasta can be assembled 2 days ahead. Cover and chill until ready to bake.

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PASTA WITH CAULIFLOWER RECIPE - NYT COOKING

This dish is derived from a Marcella Hazan recipe. It’s dead simple, and the cauliflower can be precooked a day ahead or so. Or, the whole thing can be made at once: cook the cauliflower in water, scoop it out and then, later, cook the pasta in the same water. It’s already boiling, and you want the taste of the cauliflower anyway, so why not? The cauliflower gets cooked more, in a skillet with toasted garlic, so don’t boil it to death, although you do want it to be tender. And in the original Minimalist recipe, from 2000, bread crumbs were added to the skillet along with the cauliflower, but since some pasta water is usually added to the skillet to keep the mixture saucy, the bread crumbs become soggy. Better, then, to stir the bread crumbs in at the very end. They should be very coarse and ideally homemade, and if they’re toasted in olive oil in a separate skillet before you toss them in, so much the better.
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine mediterranean
Calories 686 per serving

Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, mix in the bread crumbs.

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PASTA WITH ROASTED CAULIFLOWER AND PARMESAN | ALLRECIPES

Cauliflower and whole garlic cloves roasted with Parmesan and bread crumbs make this a healthier than most comfort food.
From allrecipes.com
Reviews 4.7
Total Time 50 minutes
Category Everyday Cooking, Vegetarian, Main Dishes, Pasta
Calories 333.2 calories per serving

Drain pasta, reserving 1/2 cup cooking water. Transfer pasta to a serving bowl and add cauliflower and butter. Stir in cooking water, a little at a time, until desired creaminess is reached. Add lemon juice and bread crumb mixture, toss, and serve.

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PASTA WITH CAULIFLOWER RECIPE - NYT COOKING

Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, mix in the bread crumbs.

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Pasta with Cauliflower is one of the staples of Sicilian cuisine. During cold season it’s one of the most comforting dishes you can treat yourself to.
From italianrecipebook.com
Total Time 30 minutes
Category Pasta
Cuisine Italian

Serve immediately topped with toasted breadcrumbs.

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Make and share this Cauliflower and Ground Beef Pasta Bake recipe from Food.com.
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Reviews 4.0
Total Time 20 minutes
Calories 821.2 per serving

Bake for 5 minutes, then turn on the broiler and cook another 2-3 minutes until the cheese is bubbling.

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Put the pan back on a medium heat, add the sweetcorn mixture and the rest of the milk, then bring to the boil, whisking often, until slightly thickened (about 5 minutes). Add most of the cheese and stir until melted and smooth. Pour the cheese mixture over the pasta bake, then sprinkle with the remaining cheese and spice mixture. Bake for 15-20 minutes until bubbling and golden on top. Sprinkle with the sliced spring onion and serve.

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Can’t choose between cauliflower cheese or macaroni cheese? This veg-charged hybrid is a real winner. It works particularly well with leafy greens and broccoli, but feel free to mix it up with whatever veg you have available.
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 522 calories per serving

1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
2. Preheat the oven 180°C/350°F/gas 4.
3. Break the cauliflower and broccoli into florets.
4. Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
5. Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces.
6. Place a pan large enough to hold all the ingredients on a medium heat with the olive oil. Add the greens and cook for 3 minutes or until wilted.
7. Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
8. Transfer to a large, deep baking tray (60x40cm).
9. Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
10. Bake for 10 minutes or until golden and bubbling.

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