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Home Dish Cauliflower Pasta Bake

Cauliflower Pasta Bake

Name: How to cook Cauliflower Pasta Bake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 people
Cuisine: Us

Introduce

Chef :

John A

Cauliflower Pasta Bake

Simple comfort food, combining several of our favourite ingredients. Omit the bacon if you’re vegetarian or use turkey rashers if you prefer. Save the cauliflower stalks and leek tips to help making vegetable stock later. #WastenotWantnot #seasonalcooking

Ingredient

Food ration :

4-6 people

Cooking time :

70-80 minutes including prep

2 tbsp

rapeseed oil

250 g

bacon

onion, thinly sliced in half-moons

leek, finely sliced

3 cloves

garlic, finely sliced

hot red chilli, with seeds & sliced

red pepper, deseeded and chopped

100 g

chestnut mushrooms, sliced

400 g

pasta shapes, eg fusilli

cauliflower, in florets

50 g

butter

50 g

plain flour

1 tbsp

Dijon mustard

600 ml

milk

250 g

cheddar cheese, grated

8-10

cherry tomatoes, halved

Cooking instructions

* Step 1

Bring half the oil to a medium-high heat in a pan and fry the bacon until cooked. Cut into smallish pieces and set aside to drain on kitchen paper until Step 3.

* Step 2

Meanwhile, pre-heat the oven to Gas Mark 4 or electric equivalent (Circotherm 160C).

* Step 3

Add the remaining oil and gently fry the onion for 2 minutes without stirring and then add the leek for a further 3 minutes, stirring occasionally. Add the garlic, chilli, pepper and mushrooms and continue on a medium-high heat for a further 3-4 minutes stirring occasionally, until all are cooked but not not burnt. Put into a largish bowl. Add the bacon.

* Step 4

Cook the pasta in boiling salted water for 5 minutes, then add the cauliflower and continue cooking until the pasta is cooked, another 6-8 minutes.

* Step 5

Drain the pasta and cauliflower (but retain about 50 ml of the pasta water for Step 8) and add them to the largish bowl. Gently stir to mix all ingredients together.

* Step 6

In a small saucepan, melt the butter and stir in the flour. Gently cook for 1 minute, stirring continuously. Then gradually stir in the milk

* Step 7

Continue cooking, still stirring, until you have a thick white sauce. Remove from heat and stir in the mustard and 200 g of the cheese. Season to taste.

* Step 8

Pour gently over the contents of the largish bowl and shake or gently stir to mix all together. Add in the reserved pasta water.

* Step 9

Transfer the contents to a lasagna or similar dish and sprinkle the remaining cheese across the top. Carefully add the halved tomatoes on top and cook in the pre-heated oven for 30-35 minutes or until the cheese is a nice golden-brown and bubbly.