Wednesday, August 14, 2013

Cauliflower Pasta Bake

I've noticed of late that pasta bake type recipes don't seem to call for a roux but a simple sour cream and cheese concoction.....well, I just don't know about it. Call me old fashioned I guess but I don't mind mixing a little butter and flour together, then stirring in the milk until it starts to thicken's not that hard. So here is a simple pasta bake that is quick and easy to make and your kids are gonna love it!


1/2  large  or 1 whole small cauliflower, chopped into florets
1 box of Penne Regate Pasta (Barilla brand) SORRY! I had typed 375g but is actually a 500g pack!
50g butter
50g plain flour
2 cups milk (we use lite)
200 g of grated parmesan (measured into 100g lots)
2 pieces of day old bread chopped into fine bread crumbs (we use wholemeal bread)
2 tablespoons finely chopped parsley
salt and pepper


Place large pot of water on to boil. 

Pop oven on to 190C and have large dish for pasta ready (no need to grease)

Make your bread crumbs and set aside. Place butter in a medium saucepan and place on stove (don't turn on flame just yet)

Have milk in a jug ready to pour.

Mix bread crumbs, 100g cheese and the parsley together and set aside.

When water starts boiling set timer for 11 minutes and pop pasta and cauliflower into pot. Now put the butter over a low heat. When melted take off heat and add flour until combined and smooth. Put back on heat and add milk, slowly, slowly, combining as you go at the start. Empty milk into saucepan and keep stirring. Turn up the heat a little. You don't want it to boil but if the heat is too low it will take a while for it to thicken so I usually adjust the temp as I go. It should just be ready at the 11 minute mark! When thickened turn off heat and add the other 100g of cheese plus salt and pepper. Stir to melt the cheese. Drain your pasta and cauliflower. Place them in your large dish. Pour over the cheese sauce and combine well. Sprinkle with the cheese, breadcrumb and parsley mix. Sprinkle with a little salt and pepper. Place in the oven and cook for 20 to 25 minutes until nice and browned on the top.

I actually forgot to include the parsley when I took photos for this dish - it tastes fine either way : )

No comments:

Post a Comment