Cauliflower cheese pasta bake served in a casserole dish

Cauliflower cheese pasta bake

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Serves 4

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal587
  • fat33g
  • saturates18g
  • carbs41g
  • sugars14g
  • fibre5g
  • protein27g
  • salt1.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 cauliflower, broken down into florets, core sliced, leaves removed and reserved, thick stems sliced
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 shallots, sliced
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tsp caster sugar
  • 1 thyme sprig
  • 2 tbsp white wine
  • 100g large pasta shapes, such as conchiglioni
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 20g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 bay leaf
  • 2 tbsp plain flour
  • 600ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g mature cheddar
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 50g parmesan (or vegetarian alternative), plus extra to top
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • nutmeg, grated
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 50g Gruyère or comté
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 1 tsp white wine vinegar or lemon juice

Method

  1. 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.

  2. 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.

  3. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
martin on food
5th Mar, 2018
1.3
hmm ! the leaves are bitter the sauce is bland. I think it needs bacon.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.