pasta and cauliflower cheese bake
First of all apologies for the rather messy and unprofessional picture. I remembered I needed to take one when I had already served a couple of people. OOPS! Still, what counts is the taste, right? And this dish was so comforting it deserves to be shared. How could I not blog it? I am not a fan of cauliflower but if you add a bechamel sauce to it and bake it I could eat it every day. This is a variation on cauliflower cheese but I think the addition of pasta works really well. An ideal dish to have now that the days are getting shorter again and autumn is knocking at the door.
INGREDIENTS
220 gr. pasta (I used orecchiette but macaroni would work very well)
1 head of cauliflower, divided into florets
600 ml bechamel sauce (I make mine in the microwave. A real synch)
150 gr comte or gruyere cheese, grated
30 gr. parmesan, grated
grated nutmeg
METHOD
Start by putting the pasta in a big pan of boiling, salted water. Add the cauliflower when you are 5 minutes away from the end of cooking time. Drain and place in a buttered oven dish. Make a bechamel sauce and when ready add the comte or gruyere cheese. Allow it to melt then pour on top of the pasta and cauliflower. Stir it a bit so that it is well coated. Sprinkle the parmesan cheese and the grated nutmeg on the top and bake in the oven at 190 degrees for approx. 25-30 minutes (until golden brown). Grill the top if necessary.
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