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Cauliflower Pasta Bake

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Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • 1 small head of cauliflower cut into small florets
  • A bunch of chives
  • 14 oz 0.9 lb pasta, such as rigatoni or rotini
  • Salt to taste
  • 1 tablespoon butter
  • 1½ tablespoons all-purpose flour
  • 1¼ cups milk
  • Pepper to taste
  • 1 pinch ground nutmeg
  • 3.5 oz grated cheese of choice e.g. Gouda or mozzarella

Instructions
 

  • Preheat oven to 400°F.
  • Wash the cauliflower, remove the leaves and stalk. Cut into small florets. Wash the chives, chop, and set aside.
  • Bring a large pot of lightly salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 ¼ cups of pasta water when draining! This will help thicken the sauce.
  • Cook the cauliflower in the remaining pasta water for about 6 minutes.
  • Heat 1 tbsp butter in a saucepan and add the flour. Whisk in milk and pasta water, alternating between the two until fully integrated. Continue stirring the sauce is smooth. Simmer for 3 minutes over low heat. Season to taste with salt, pepper, and freshly grated nutmeg.
  • Add the cauliflower and pasta to a baking dish and pour the sauce over top. Top with grated cheese and bake for 20 minutes on the middle rack until golden brown. Sprinkle chives on top before serving.