This cauliflower pasta bake is so easy and absolutely delicious. Creamy, cheesy and perfect for when you want comfort food.
Ingredients
- Pasta. I used penne pasta but any short pasta shape will work. Fusilli, rigatoni, macaroni, etc.
- Cauliflower.Â
- Bechamel sauce.
- Cheese. I used a combination of cheddar and mozzarella. Any good melting cheese will work for example Gruyere, Fontina, Monterey Jack, Gouda, etc,
How to make cauliflower pasta bake
To roast the cauliflower, cut the cauliflower florets into bite size pieces then add to a roasting tray. Drizzle over a few tablespoons of olive oil and season with salt and black pepper. Place in a hot oven and allow to roast for 20-30 minutes until caramelized and tender. While the cauliflower is roasting, cook the pasta in a large pot of salted water until al dente.
Make the béchamel sauce according to recipe instructions. I often add extra spices like paprika, nutmeg, mustard and cayenne. Cauliflower likes spices and I think all of those work well with cheesy recipes.
To assemble, combine the drained pasta with the béchamel sauce, roasted cauliflower and grated/shredded cheese. Transfer to a suitable baking dish or skillet then top with more cheese and place in the oven to bake for 10-15 minutes until hot and bubbling. Remove from the oven and allow to rest for 5 minutes then serve.
Can I make this ahead?
I love pasta bakes for this exact reason. They are great to prep ahead and will last for up to 3 months in the freezer and a few days in the fridge. Assemble the pasta bake then cover well with plastic wrap and place in the refrigerator for up to 3 days. To freeze, assemble the pasta bake in a foil roasting tray then wrap well with foil. Freeze for up to 3 months and bake from frozen until hot throughout.
What to serve with cauliflower pasta bake
Pasta bakes are great to serve on their own as a simple family dinner but adding garlic bread or a crisp salad dressed in a sharp, zingy dressing will turn it into a great meal.
Pasta bake recipes
Creamy cauliflower pasta bake
Ingredients
- 500 g (1lb) cauliflower
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 500 g (1lb) pasta
- 4 cups bechamel sauce
- 2 cups grated cheese cheddar/mozzarella/gruyere/parmesan
Instructions
- Preheat the oven to 200°C/400°F.
- Cut the cauliflower florets into bite size pieces then add to a roasting tray.
- Drizzle over a few tablespoons of olive oil and season with salt and black pepper.
- Place in a hot oven and allow to roast for 20-30 minutes until caramelized and tender.
- While the cauliflower is roasting, cook the pasta in a large pot of salted water until al dente.Â
- Make the béchamel sauce according to recipe instructions. I often add extra spices like paprika, nutmeg, mustard and cayenne. Cauliflower likes spices and I think all of those work well with cheesy recipes.Â
- To assemble, combine the drained pasta with the béchamel sauce, roasted cauliflower and grated/shredded cheese.
- Transfer to a suitable baking dish or skillet then top with more cheese and place in the oven to bake for 10-15 minutes until hot and bubbling.
- Remove from the oven and allow to rest for 5 minutes then serve.Â
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