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Cauliflower Pasta Bake
Cauliflower Pasta Bake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Cheesy Cauliflower Pasta Bake with a crispy Ritz cracker topping - a sophisticated twist on classic mac and cheese featuring roasted cauliflower, onions, Parmesan, and Gouda for a deliciously comforting dish!
Ingredients:
  • For the pasta:
  • 1 large head cauliflower
  • 3 tablespoons olive oil
  • 1 medium yellow onion
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 pound pasta, such as shells, pipe rigate, or rigatoni
  • 1/2 cup (1 1/2 ounces) finely grated Parmesan
  • 1 cup milk, whole or 2%
  • Zest from one lemon (about 1 tablespoon zest)
  • 2 tablespoons chopped thyme leaves
  • 3 cups (8 ounces) grated Gouda
  • For the cracker topping:
  • 14 (1 small sleeve) Ritz crackers, or similar buttery crackers
  • 2 tablespoons finely grated Parmesan
  • 2 tablespoons melted butter
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Preheat the oven to 425ºF. Position one rack in the top third and one rack in the lower third of the oven.
  • Prepare the cauliflower and onions: Slice the cauliflower into 1/4-inch thick slices, allowing some smaller florets to naturally fall off. Place on a baking sheet and coat with 2 tablespoons of oil, salt, and pepper. Drizzle the onions with 1 tablespoon of oil and sprinkle with salt.Keep cauliflower and onions on separate pans for optimal roasting.
  • - Roast the cauliflower and onions: Arrange cauliflower on the lower rack and onions on the top rack in the oven. Roast for 25-30 minutes until tender and golden. Remember to flip the cauliflower and stir the onions occasionally during roasting. Remove onions from the oven if finished before the cauliflower. Let the vegetables cool in their pans before breaking the cauliflower into smaller florets.
  • Reduce the oven temperature to 375ºF before baking the pasta.
  • While the vegetables are roasting, cook the pasta: Boil a generously salted large pot of water. Add the pasta and cook for 8 to 10 minutes until al dente (avoid overcooking to prevent mushiness). Reserve 1 cup of the pasta cooking water, then drain the pasta in a colander.
  • Combine the drained pasta with 1/2 cup of Parmesan cheese in the pot while it's still hot, stirring until the cheese melts and blends in. Mix in the milk, roasted cauliflower, onion, lemon zest, thyme, and Gouda. Season with salt and pepper to taste. If needed, moisten with pasta cooking water. Transfer the mixture to a 3- or 4-quart baking dish.
  • Create a flavorful topping: Crush crackers in a zip-top bag using a rolling pin until coarsely crumbled. Combine with 2 tablespoons Parmesan, melted butter, and parsley in a bowl. Sprinkle mixture evenly over the pasta.
  • Bake the pasta until hot and the top is golden, 35 to 40 minutes.
  • Serve after allowing to cool slightly. Leftovers can be stored in the refrigerator for up to 5 days and reheated either in a microwave or a warm oven.

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