Cauliflower, Pasta and Cheese Gratin
"This is my favorite time of the year, because I can enjoy the warmth of the kitchen. While I'm enjoying all the warmth, I can make all of my cold-weather recipes. This is definitely one of them! Feel free to use full fat cheeses and whole milk if you like, but it's really delicious without."
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 8 cups water
- 6 cups cauliflower florets (about 1-1/2 pounds)
- 3⁄4 teaspoon salt, divided
- 8 ounces uncooked small shell pasta (any small pasta will do)
- 1⁄4 cup all-purpose flour
- 3 cups 1% low-fat milk
- 2 teaspoons fresh thyme, chopped or 3/4 teaspoon dried thyme
- 3 garlic cloves, crushed
- 1 cup reduced-fat sharp cheddar cheese, shredded
- 1⁄2 cup fresh parmesan cheese, grated
- 3⁄4 cup green onion, finely chopped
- 2 teaspoons Dijon mustard
- 1⁄4 teaspoon black pepper
- 2 slices white bread
- 2 teaspoons butter, melted
directions
- Preheat oven to 400°F.
- Bring water to a boil in a large saucepan; add cauliflower and 1/2 teaspoon salt to boiling water, and cook 4 minutes or until tender. Remove cauliflower with a slotted spoon, reserving cooking liquid; set cauliflower aside. Bring cooking liquid to a rolling boil. Add pasta, and cook 7 minutes or until al dente; drain and set aside.
- Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and milk in a saucepan, stirring well with a whisk. Stir in thyme and garlic; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat; stir in 1/4 teaspoon salt, cheeses, onions, mustard, and pepper.
- Combine cauliflower, pasta, and cheese sauce in a large bowl. Spoon the cauliflower mixture into a 13x9-inch baking dish. Place bread in food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs with butter; sprinkle evenly over cauliflower mixture. Bake 400°F for 20 minutes or until lightly browned.
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Reviews
-
I made this recipe with 2 small changes. First, I used regular cheddar, not reduced fat, and used panko as the topping instead of the bread crumbs. I found that the flavor was very good, creamy and garlicky, but lacked salt. Next time, I'll up the salt. The panko worked okay, but I think the bread crumbs would work better and will try that next time.
Tweaks
-
I made this recipe with 2 small changes. First, I used regular cheddar, not reduced fat, and used panko as the topping instead of the bread crumbs. I found that the flavor was very good, creamy and garlicky, but lacked salt. Next time, I'll up the salt. The panko worked okay, but I think the bread crumbs would work better and will try that next time.
RECIPE SUBMITTED BY
FLUFFSTER
Bullhead City, Arizona
I would like to welcome you to my recipes. I have been with Food.com since 10/05.
My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him.
I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me.
We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here.
I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more.
Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact.
I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.
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