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1 1/2 cups375 mLbreadcrumbs
1 cup250 mLwhite cheddar cheese, grated
1/2 lb250 gfarfalle (bow tie pasta), cooked as per package directions
3 lb1.4 kgcauliflower, trimmed and cut into florets, (about 8 cups)
1 tbsp15 mLCrisco® Canola or Vegetable Oil
2cloves garlic, finely chopped
3 tbsp45 mLchopped fresh sage
2 tbsp30 mLCrisco® Canola or Vegetable Oil
2 tbsp30 mLRobin Hood® All Purpose Flour
2 cans708 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
2 cups500 mLwhite cheddar cheese, grated
1/2 cup125 mLgrated parmesan cheese
1 tbsp15 mLDijon mustard
1 : Combine breadcrumbs and cheddar cheese in a small bowl. Reserve.
2 : Preheat oven to 375ºF (190ºC). Grease a 9” x 13” (3L) baking dish.
3 : Bring a large pot of water to a boil. Add cauliflower and cook for about 5 minutes until crisp tender. Drain well and pat dry.
4 : Heat 1 tbsp (15mL) oil in a large skillet, add onion, garlic, sage and cauliflower. Cook on medium high heat until cauliflower starts to brown, about 5-8 minutes. Place cooked pasta and cauliflower mixture in large bowl. Reserve.
5 : Heat remaining 2 tbsp (30mL) oil in medium saucepan, add flour and cook over low heat stirring for 1-2 minutes. Whisk in milk and bring to a boil, lower heat and cook for about 5 minutes until thickened. Add 2 cups (500mL) of cheddar cheese, parmesan and mustard, stirring until melted. Stir into reserved mixture. Pour into prepared dish. Sprinkle with breadcrumb mixture.
6 : Bake in preheated oven 35-40 minutes or until golden and bubbling.
You can assemble this dish one day ahead of time. Wrap well and refrigerate.
Replace half the cauliflower with broccoli or brussel sprouts.
Replace the farfalle with any short pasta such as penne or fusilli.
Serve this as a side dish with beef, chicken or fish.
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