Cauliflower gratin pasta is a delicate and tasty main dish perfect for a family dinner or with friends. A white baked pasta dish even suitable for me, allergic to tomatoes. And you know it’s not easy to come up with a tasty white sauce every day that isn’t boring. And in this cauliflower gratin pasta, we have two ingredients that are not always appreciated: broccoli and cauliflower florets. However, I’m sure that presented this way, even the skeptical will approve and happily eat this delicious cauliflower gratin pasta.
Not to be missed
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 11 oz pennoni (or another pasta shape of your choice)
- 5 oz cauliflower florets
- 3.5 oz broccoli florets
- 4 oz smoked ham
- 3 oz asiago cheese
- 1 cup bechamel sauce
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste grated parmesan cheese
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Pasta Pot
- 1 Bowl
- 1 Large Hole Grater
- 1 Baking Dish
Steps
Clean the broccoli and cauliflower: separate the florets with a knife, wash them under running water, then boil them in hot water for ten to fifteen minutes (the florets should be soft but firm, so check the cooking level by piercing them with a fork). Drain them and transfer them into a large bowl. Season with oil and salt. Cook the pasta in plenty of salted water. Grate the asiago cheese and cut the smoked ham into strips. Drain the pasta and mix it in the bowl with the cauliflower. Add the grated asiago cheese and the béchamel sauce. Mix well. Transfer everything into a baking dish, sprinkle with grated parmesan cheese, and bake in a preheated oven at 356 °F (180 °C) for twenty minutes or until a nice golden crust forms. Serve the cauliflower gratin pasta hot!
Notes
Recipe source: Easy with Flavor January 2025.
