Cauliflower, Pasta and Cheese Gratin

Total Time
1hr 20mins
Prep 45 mins
Cook 35 mins

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.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
Most Helpful

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.

deepany February 29, 2008