Description

This Roasted Cauliflower Pasta Bake is such a delicious and healthier twist on everyone’s favorite comfort food – mac and cheese! It’s also a great way to use up leftover cauliflower and sneak in some extra veggies!

Ingredients

Scale

1 1/2 pound cauliflower head, cut into florets

2 tbsp avocado oil or extra virgin olive oil

1 tsp sea salt

12 oz pasta of choice

1/2 cup reserved pasta water

3/4 cup heavy cream or full-fat coconut milk

1 1/2 tsp dijon mustard

1 tsp garlic powder

3/4 tsp onion powder

sea salt and black pepper

1 1/2 cup shredded cheddar, fontina or gruyère cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 450F. Line a baking pan with a parchment paper.
Toss cauliflower florets with oil, salt and pepper. Roast for 20-25 minutes until it starts to brown.
Meanwhile, cook the pasta according to the directions on the package. Reserve 1/2 cup pasta water and set aside. In a small bowl melt butter and stir in breadcrumbs.
Place pasta water, coconut milk or heavy cream, mustard, garlic powder, onion powder and 1/2 of the roasted cauliflower in a high speed blender or food processor. Blend until smooth and creamy. Season with salt and pepper. Transfer cooked pasta into a baking dish. Pour the sauce, add remaining cauliflower florets, shredded cheese and bread crumbs. Bake at 400F for 15 minutes or until golden brown.

Prep Time: 15 minutes
Cook Time: 40 minutes