Have you ever tasted gratinated pasta with cauliflower? If the answer is no, get ready to discover a dish with a unique and irresistible flavor.
This recipe is the perfect fusion between the crunchiness of the gratin and the delicacy of cauliflower, a vegetable often underestimated but capable of surprising. Its versatility makes it the star of many dishes, but here it becomes the secret ingredient for a baked pasta you won’t easily forget.
The trick to perfect gratinated pasta with cauliflower? Cook the pasta and cauliflower al dente, so they retain texture and flavor, even after baking. The final touch is the golden breadcrumb coating that makes every bite so satisfying.
A dish not only appetizing but also practical. You can prepare it in advance and reheat it for a few minutes when serving.
Don’t wait any longer. Discover the recipe now and let yourself be won over by the goodness of this dish. Just one taste to fall in love!
If you like cauliflower, don’t miss these other tasty recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Gratinated Pasta with Cauliflower
- 12.7 oz pasta tubes
- 1.1 lbs cauliflower
- 0.85 cup heavy cream
- 3.5 oz grated Parmesan cheese
- 2 eggs
- 3 tbsps tomato sauce
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp dried parsley
- 1.8 oz breadcrumbs
- 1.4 oz butter
- 3 pinches salt
- 1 pinch pepper
- 2 tbsps extra virgin olive oil
Preparation of Gratinated Pasta with Cauliflower
Clean the cauliflower and cut it into florets. Wash the florets and slice them, then blanch them for 5 minutes in a pot with salted water. Drain the cauliflower well and set it aside.
Meanwhile, preheat the oven to 350°F and cook the pasta al dente.
In a bowl, beat the eggs with a pinch of salt and add the cream, chopped herbs, and 1.8 oz of grated Parmesan cheese. Mix well and add the three tablespoons of tomato sauce. Now add the cauliflower and adjust with salt and pepper. Drain the pasta al dente and mix it with the flavored cream.
Grease the bottom and sides of four small baking dishes with butter and sprinkle with a little breadcrumbs. Then, distribute the pasta and finish with the remaining breadcrumbs and a drizzle of oil.
Bake at 350°F for about 30 minutes.
Suggestion
You can enrich the gratinated pasta with cauliflower by adding frozen peas (about 7 oz) during the last minute of cooking the cauliflower. Then proceed with the recipe as illustrated. You can add chopped hazelnuts to the breadcrumbs to make the gratin even crunchier.
Storage
The gratinated pasta with cauliflower can be stored for 2 days in the fridge, covered with aluminum foil or in an airtight container. When ready to eat, reheat it in the oven at 320°F for about ten minutes.
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FAQ
What type of pasta is recommended for gratinated pasta with cauliflower?
You can use short pasta shapes like tubes or shells. But penne or rigatoni are also fine, as they absorb the sauce better during baking.
Can I use frozen cauliflower for this recipe?
Yes, you can use frozen cauliflower. Cook it for a few minutes and proceed as per the recipe.
Can gratinated pasta with cauliflower be frozen?
Yes, you can freeze gratinated pasta with cauliflower, preferably before baking. Place it in a freezer-safe container and consume within a month. When you want to cook it, put it directly in the oven and add a few minutes to the cooking time.
