The aroma of cauliflower cooking in the pan, with its delicate and slightly pungent scent, takes me back to winter afternoons spent at my grandmother’s house. I still remember her skilled hands carefully cleaning it, separating it into perfect florets, ready to be turned into delicious and genuine dishes.
The cauliflower, a vegetable with a thousand virtues, is a true protagonist of winter cuisine.
Available from October to April, it offers its best during the coldest months, when its florets become compact and flavorful.
A curious anecdote linked to the seasonality of cauliflower?
It is said that once, in the countryside, farmers closely observed the growth of cauliflower to predict the course of winter. A large and lush cauliflower heralded a mild winter, while a small and stunted one made them fear a long and harsh winter. Today, fortunately, we don’t need to rely on cauliflower for weather forecasts, but we can still appreciate its flavor and versatility in the kitchen, especially in this season when it is at its peak.
And what better way to enjoy it than in a recipe as simple and tasty as this baked pasta and cauliflower gratin?
Baked pasta and cauliflower gratin easy and tasty recipe
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
- Energy 378.98 (Kcal)
- Carbohydrates 21.19 (g) of which sugars 2.98 (g)
- Proteins 24.17 (g)
- Fat 22.21 (g) of which saturated 5.85 (g)of which unsaturated 6.13 (g)
- Fibers 2.42 (g)
- Sodium 772.99 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11.3 oz pasta (Short)
- 1 cauliflower
- 1 yellow onion
- 1 clove garlic
- 5.3 oz pancetta (Guanciale as an alternative)
- 0.85 cup vegetable broth
- 3.5 oz grated Grana Padano
- 7 oz emmental (Optional choices: provolone, scamorza, etc.)
- 1 tbsp ground turmeric (Optional)
- 1 tbsp extra virgin olive oil
- 1 pinch black pepper
- 1 pinch salt
Tools
- 1 Terracotta Pot Coli Ceramics
- 1 Baking Dish
- 1 Lagostina
Steps
Let’s start preparing our delicious baked pasta and cauliflower gratin! First, let’s focus on some ingredients we’ll need later.
Finely chop the onion with a knife or a mezzaluna, as you prefer. If you decided to add some melting cheese to your pasta and cauliflower, cut it into cubes or slices so that it melts well and evenly during baking. If you’re using grated cheese, keep it ready to use.
Now that we have these ingredients prepared, set them aside, and continue with the next step of the recipe.
Now it’s time to focus on the cauliflower! Clean it by removing the outer leaves and the end of the stem, then divide it into similarly-sized florets. Rinse the florets well under running water, and for a more thorough clean, you can soak them in cold water and vinegar for a few minutes. Fill a pot with water, bring it to a boil, and add a pinch of coarse salt. Immerse the florets in the boiling water, halving the larger ones, and parboil them for about 8-10 minutes until they are tender but still slightly crunchy. Drain the cauliflower with a slotted spoon and set aside, saving the cooking water for the pasta.
While the cauliflower is parboiling, let’s prepare the sauce that will make our baked pasta and cauliflower gratin even tastier! Take a sufficiently large pan and put it on medium heat. Pour a drizzle of extra virgin olive oil and sauté the finely chopped onion and garlic. When the onion becomes transparent, add the diced guanciale and let it brown, but not excessively, it should remain stewed and soft, stirring occasionally. The guanciale will release its fat, flavoring the onion and creating a delicious base for our sauce. At this point, deglaze the pan with half a ladle of hot vegetable broth to collect all the flavors. Add the parboiled cauliflower and the remaining broth. Let it cook over medium-low heat for about 10-15 minutes, until the broth has thickened, forming a creamy sauce. If you like, you can season the cauliflower with a pinch of sweet paprika or turmeric during cooking. These spices will give the dish a touch of color and a distinctive aroma. In the meantime, cook the pasta in the cauliflower cooking water, drain it al dente, and add it to the cauliflower sauce. Mix everything well to blend the ingredients and distribute the sauce evenly.
It’s time to assemble our baked pasta and cauliflower gratin and put it in the oven!
Transfer the pasta mixed with cauliflower to the chosen baking dish. Evenly distribute the Emmental cubes or slices over the surface of the pasta. Sprinkle with grated Parmesan cheese and add a little pasta cooking water, just a couple of tablespoons, to keep everything moist and help form a crispy crust. Drizzle a little extra virgin olive oil over the pasta.
Bake in a preheated oven at 356°F (static mode) for about 15-20 minutes, or until the cheese is completely melted and the surface has taken on a nice golden color.
Keep an eye on the baking in the last minutes to prevent the crust from burning.
If necessary, you can cover the dish with aluminum foil to protect the surface.
Once ready, remove the pasta and cauliflower gratin from the oven and let it rest for a few minutes before serving.
After letting it rest for a few minutes out of the oven, take a nice baking dish or serving plate and arrange the pasta carefully.
If you want to add a touch of color and freshness, you can garnish with some chopped fresh parsley leaves.
Bring the steaming dish to the table and serve the baked pasta and cauliflower gratin while still hot, so the cheese is still stringy and the crust is crispy.
Accompany the dish with a good glass of white wine, such as a Vermentino or a Chardonnay, to enhance the flavors.
Enjoy your meal!
Here are some storage tips and tasty variations for your baked pasta and cauliflower gratin:
Storage:
At room temperature:
If there is leftover baked pasta and cauliflower gratin, do not leave it at room temperature for more than 2 hours, especially if it’s hot.
In the refrigerator:
Store leftovers in an airtight container in the fridge for up to 2-3 days.
Reheating:
To reheat the pasta and cauliflower, use the oven (at 356°F for about 10 minutes) or the microwave (on medium power for a few minutes). Add a drop of water or broth to prevent it from drying out too much.
Freezing:
You can freeze the baked pasta and cauliflower gratin (already cooked) in a freezer-safe container. To defrost it, leave it in the fridge overnight and then reheat as indicated above.
Variations:
Gluten-Free: Use gluten-free pasta to make the recipe suitable for celiacs.
Vegetarian:
Replace the guanciale with champignon mushrooms or diced vegetables (zucchini, eggplant, bell peppers).
Spicy:
Add a pinch of chili pepper to the sauce for a spicy touch.
With Bechamel Sauce:
For a richer and creamier taste, you can add a layer of bechamel sauce to the pasta and cauliflower before baking.
With Breadcrumbs:
Sprinkle the surface with breadcrumbs before baking for an even crunchier crust.
With Other Cheeses:
Experiment with different types of cheese for the gratin, such as fontina, asiago, gorgonzola, or mozzarella.
With Aromatic Herbs:
Add fresh aromatic herbs to the sauce, such as rosemary, thyme, or sage, for a more intense aroma.
One More Idea:
For a lighter version, you can steam the cauliflower instead of parboiling it.
I hope these tips are useful to you!
Feel free to customize the recipe based on your tastes and creativity. 😋
Wine to Pair with Baked Pasta and Cauliflower Gratin:
Here are 5 wines that pair well with baked pasta and cauliflower gratin:
Vermentino di Sardegna:
A fresh and savory Sardinian white, with notes of white flowers and yellow-fleshed fruit. Its acidity balances the fattiness of the cheese and guanciale, while its minerality pairs well with the flavor of cauliflower.
Grechetto di Todi:
An aromatic and structured Umbrian white, with notes of citrus, aromatic herbs, and almond. Its aromatic persistence accompanies the complexity of the dish, while its softness harmonizes with the creaminess of the melted cheese.
Fiano di Avellino:
An elegant and mineral Campanian white, with notes of white-fleshed fruit, broom flowers, and hazelnut. Its freshness cleanses the palate from the fattiness of the guanciale, while its sapidity enhances the flavor of cauliflower.
Pinot Grigio del Trentino:
A versatile and aromatic Trentino white, with notes of green apple, pear, and white flowers. Its lightness and acidity do not overshadow the delicate flavors of the dish, while its aromaticity pairs well with the spices possibly used.
Pecorino delle Marche:
A fresh and savory Marche white, with notes of citrus, tropical fruit, and aromatic herbs. Its structure and minerality support the complexity of the dish, while its acidity balances the richness of the cheese.
Tips:
Serve the wine chilled, at a temperature of about 50-54°F for whites.
Choose a wine with good acidity to balance the fattiness of the dish.
If you have used spices or aromatic herbs in the sauce, choose a wine with good aromaticity for a harmonious pairing.
If you prefer a red wine, opt for a light and fruity red, such as a Pinot Noir or Dolcetto, served chilled.
FAQ (Frequently Asked Questions)
What is the best type of pasta for this recipe?
Short pasta is ideal for baked pasta and cauliflower gratin because it holds the sauce well. Orecchiette, shells, penne, fusilli, or macaroni are excellent choices.
Can I use frozen cauliflower?
Yes, you can use frozen cauliflower. Make sure to thaw it completely before cooking, following the package instructions.
How can I prevent the cauliflower from becoming mushy during cooking?
To prevent the cauliflower from becoming mushy, do not overcook it. Parboil it in salted boiling water for 8-10 minutes, until tender but still slightly crunchy.
What cheese can I use for the gratin?
You can use various types of cheese for the gratin, such as provolone, Emmental, scamorza, fontina, asiago, or a cheese mix. Choose a cheese that melts well in the oven.
Can I prepare the baked pasta and cauliflower in advance?
Yes, you can prepare the pasta and cauliflower in advance and store it in the fridge for up to 2-3 days. When serving, reheat it in the oven at 356°F for about 10 minutes, or until the cheese is melted and the surface is golden.
How can I make the baked pasta and cauliflower creamier?
For a creamier taste, you can add bechamel sauce to the sauce before baking.7. Can I make the recipe vegetarian?Sure! You can replace the guanciale with champignon mushrooms or diced vegetables like zucchini, eggplant, or bell peppers.
Can I make the recipe vegetarian?
Sure! You can replace the guanciale with champignon mushrooms or diced vegetables like zucchini, eggplant, or bell peppers.
How can I add an extra touch of flavor to the dish?
You can add spices and aromatic herbs to the sauce, such as paprika, turmeric, nutmeg, black pepper, rosemary, thyme, or sage.
What wine pairs well with baked pasta and cauliflower gratin?
A fresh and savory white wine, such as Vermentino di Sardegna, Grechetto di Todi, or Fiano di Avellino, pairs perfectly with this dish.
Can I freeze the baked pasta and cauliflower gratin?
Yes, you can freeze the baked pasta and cauliflower gratin (already cooked) in a freezer-safe container. To defrost it, leave it in the fridge overnight and then reheat it in the oven or microwave.
