The cauliflower casserole is a simple, tasty, flavorful yet delicate first course: a perfect recipe for a family dinner or with friends. I know not everyone likes cauliflower, it’s a vegetable not particularly loved, yet it’s so rich in vitamins, minerals, has antioxidant properties, and when it’s in season we should take advantage of it. This baked cauliflower casserole is definitely a “trick” to eat it perhaps a bit more willingly because you can’t say no to baked pasta, no matter how it’s made! Try it!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 2 People
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1/2 cauliflower
- 1/2 red onion
- 7 oz pasta (I use oat pasta)
- to taste grated parmesan
- to taste bread crumbs
- to taste salt
- 2 tablespoons extra virgin olive oil
- 1 pinch nutmeg
Tools
- 1 Cutting Board
- 1 Knife
- 1 Saucepan with low edges
- 1 Pot for boiling pasta
- 1 Baking Dish
Steps
Clean the cauliflower: separate the florets with a knife, wash them under running water, then boil them in boiling water for ten/fifteen minutes (the florets should be tender but firm, so check the degree of cooking by pricking them with a fork’s tines). Drain them and set aside. In a saucepan with low edges, heat the oil and add the finely chopped onion. Add the cauliflower and let it flavor for a couple of minutes and season with salt. Then transfer it to the immersion blender glass and blend it until you get a smooth cream. If necessary, you can add a little water. Boil the pasta in plenty of salted water and drain it al dente (two/three minutes ahead of the time indicated on the package). Season the pasta with the cauliflower cream and nutmeg, mix well and then transfer it into a baking dish greased with a little oil and breadcrumbs, sprinkle it with grated parmesan, if you also want with breadcrumbs (I don’t like it much on pasta and I haven’t put it) and bake in a preheated oven at 392 °F for 20/25 minutes or until golden brown. Serve the pasta hot.
