Cauliflower Penne Gratin
Ready In: 1 hr
Serves: 6-8
Ingredients
- 1 head cauliflower, in bite size pieces
- 3 cups uncooked penne
- 5 tablespoons butter
- 1⁄4 cup flour
- 2 garlic cloves, minced (optional)
- 1⁄8 teaspoon nutmeg
- salt
- pepper
- 3 cups milk, warmed
- 2 1⁄2 cups shredded gruyere
- 1⁄3 cup grated parmesan cheese
- 2 tablespoons breadcrumbs
Directions
- Preheat oven to 350°F and grease a 3 qt casserole dish.
- Cook penne until very al dente (not quite tender enough to eat) about 6-7 minutes, run under cold water, drain and add to casserole dish.
- Steam cauliflower florets until tender crisp, run under cold water, drain and mix with penne.
- Melt butter over low heat (add garlic if you like).
- Whisk in flour until combined and smooth, about 1 minute.
- Add warm milk slowly, whisking then bring to a boil over medium heat until thickened.
- Add in nutmeg, salt, pepper and Gruyere cheese until smooth.
- Pour sauce over the penne/cauliflower mix and stir just a bit to make sure it gets to the bottom.
- Top with Parmesan and bread crumbs.
- Bake for about 30-40 minutes until gold and bubbly.
- Cool 10 minutes before serving.
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