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Roasted Cauliflower Shells and Cheese Recipe

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3.8 from 8 reviews

  • Author: Sara
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This comforting Roasted Cauliflower Shells and Cheese recipe combines tender roasted cauliflower with whole wheat pasta and a creamy, cheesy sauce made from fontina and havarti cheeses. Baked until golden and bubbly, it’s a delicious twist on classic macaroni and cheese with added nutrition and flavor.

Ingredients

Cauliflower and Seasoning

  • 1 head cauliflower, chopped
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder

Pasta

  • 3 cups whole wheat shell pasta

Cheese Sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 2 cups milk
  • 4 ounces fontina cheese, freshly grated
  • 4 ounces havarti cheese, freshly grated
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of salt and pepper

Topping

  • 1/4 cup seasoned breadcrumbs
  • Fresh herbs (for garnish)

Instructions

  1. Roast the Cauliflower: Preheat your oven to 425°F (220°C). Spread the chopped cauliflower on a baking sheet and toss it with olive oil, salt, pepper, and garlic powder. Roast for 20 to 25 minutes until the cauliflower turns golden and slightly charred, enhancing its natural sweetness and flavor.
  2. Prepare for Cooking Pasta and Cheese Sauce: Reduce the oven temperature to 375°F (190°C). Meanwhile, bring a large pot of salted water to a boil to cook the pasta.
  3. Make the Cheese Sauce: Over medium-low heat, melt the unsalted butter in a pot until sizzling. Whisk in the flour and cook it until it turns fragrant and golden, about 1 to 2 minutes. Slowly whisk in the milk, continuing to stir until the mixture thickens, which should take about 5 to 6 minutes. Lower the heat and gradually stir in the grated fontina and havarti cheeses, allowing them to melt smoothly into the sauce. Finally, mix in the Dijon mustard, grated nutmeg, and a pinch of salt and pepper for added depth of flavor.
  4. Cook the Pasta and Combine with Cauliflower: Cook the whole wheat shell pasta according to package instructions until al dente. Drain the pasta and return it to the pot. Stir in the roasted cauliflower and cheese sauce, ensuring everything is well combined and coated.
  5. Bake the Casserole: Transfer the pasta mixture into a baking dish. Sprinkle the top evenly with seasoned breadcrumbs to create a crunchy topping. Bake in the preheated oven at 375°F for 30 to 35 minutes, or until the top is golden brown and the cheese sauce is bubbly.
  6. Serve: Remove from the oven and garnish with fresh herbs before serving to add a touch of freshness and color to this creamy, comforting dish.

Notes

  • Use whole wheat pasta for added fiber and a nutty flavor.
  • Fontina and Havarti cheeses melt well, creating a creamy cheese sauce; feel free to substitute with similar melting cheeses if needed.
  • For a crispier topping, broil the casserole for the last 2-3 minutes, watching carefully to prevent burning.
  • Fresh herbs like parsley or thyme add a bright flavor contrast when sprinkled on top before serving.
  • To make this dish vegetarian, ensure the cheese used is free from animal rennet.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/roasted-cauliflower-shells-and-cheese-recipe/