Description
Ina Garten Cauliflower Pasta Bake is a savory dish that combines roasted cauliflower with pasta in a creamy, cheesy sauce, all baked to perfection. The dish is a delightful blend of flavors and textures, with the cauliflower adding a subtle nuttiness and the cheese sauce providing a rich, comforting finish.
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 1 pound pasta (such as rigatoni or penne)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Roast the Cauliflower:
- Preheat your oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Drain and set aside.
- Prepare the Cheese Sauce:
- In a large skillet, heat olive oil over medium heat.
- Add garlic and red pepper flakes, sauté for 1-2 minutes.
- Pour in heavy cream and bring to a simmer.
- Stir in Gruyère and Parmesan cheese until melted and smooth.
- Season with salt and pepper.
- Combine and Bake:
- In a large bowl, mix the roasted cauliflower, cooked pasta, and cheese sauce.
- Transfer to a greased baking dish.
- Sprinkle with panko breadcrumbs and additional Parmesan cheese.
- Bake at 375°F (190°C) for 20-25 minutes, until the top is golden and bubbly.
- Garnish and Serve:
- Remove from the oven and let cool for a few minutes.
- Sprinkle with fresh parsley before serving.