Cauliflower Pasta and Cheese Gratin
Indulge in the comfort of this creamy, golden-baked Cauliflower Pasta and Cheese Gratin, a modern twist on the classic mac and cheese that's packed with flavor and texture! Roasted cauliflower florets add a smoky, nutty depth, perfectly complementing the cheesy, velvety sauce made with sharp cheddar, Parmesan, and a hint of Dijon mustard. Al dente penne or elbow pasta ensures every bite is hearty, while a crunchy panko breadcrumb topping adds impeccable contrast. Easy to prepare in under an hour, this dish is perfect for weeknight dinners or an impressive side at gatherings. Garnished with fresh parsley for a pop of color, this crowd-pleasing gratin is a delicious way to elevate comfort food classics.
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Recipe Information
Ingredients
- 1 whole small cauliflower head
- 250 g penne or elbow pasta
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 500 ml whole milk
- 250 g sharp cheddar cheese, grated
- 50 g Parmesan cheese, grated
- 1 tsp Dijon mustard
- 0.5 tsp garlic powder
- 75 g panko breadcrumbs
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 200°C (400°F) and lightly grease a baking dish.
Cut the cauliflower into small florets, season with a drizzle of olive oil, a pinch of salt, and black pepper. Roast in the oven for 20 minutes, flipping halfway through, until browned and tender.
While the cauliflower is roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk for 1-2 minutes to form a roux.
Gradually pour in the milk while whisking constantly to avoid lumps. Cook the mixture for 5-7 minutes, stirring often, until thickened and smooth.
Stir in the cheddar cheese (reserve a handful for the topping), Parmesan, Dijon mustard, garlic powder, and a pinch of salt and pepper. Stir until the cheese is fully melted and the sauce is smooth.
Fold the cooked pasta and roasted cauliflower into the cheese sauce until evenly coated.
Transfer the mix into the prepared baking dish, spreading it out evenly. Sprinkle the top with the remaining cheddar cheese.
In a small bowl, combine the panko breadcrumbs with 1 tablespoon of olive oil and mix to coat the crumbs. Scatter the breadcrumbs over the cheese layer.
Bake the gratin in the preheated oven for 20 minutes, or until the top is golden and bubbling.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 5712 mg | 248% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 38.4 g | ||
| Protein | 133.3 g | 267% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 3102 mg | 239% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1922 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
