Cauliflower Pasta Bake
This Cauliflower Pasta Bake is a true one pan meal, it uses a no-boil technique so you don't even need to pre-cook the pasta before it bakes in the oven. Warm and comforting getting dinner ready couldn't be any easier!
Pasta bakes are always a crowd pleaser, this recipe joins my already popular chicken pasta bake, salmon pasta bake and Mexican Pasta in this category.
Why This Recipe Is Great For Busy Parents
- Cooks in one pan which means fewer dishes.
- Easy recipe with minimal prep.
- Classic comforting flavors of cauliflower and cheese that kids love.
Ingredients you will need
Ingredient Notes and Substitutes
- Cauliflower: In winter when cauliflower is in season I use fresh cauliflower but this recipe also works well with frozen cauliflower florets. I roast them from frozen.
- Dry pasta: I typically use a short pastas for this recipe such as spirals, penne, macaroni or rigatoni. I have successfully made this recipe with gluten-free pasta as well.
- Cheese: When I make this recipe I use Tasty Cheese which is a strong sharp cheddar. You can choose to use a milder cheese such as edam or Colby if you prefer.
- Milk: I use cows milk when making this recipe. I have not tested the recipe with dairy free milk, however as long as the ratio of milk to pasta remains the same it should work fine, the final flavour will just be different depending on the milk you choose to use.
- Cornflour: In some countries this may be called corn starch.
- Dijon Mustard: Mustard goes well with cauliflower and cheese and adds depth of flavour.
- Nutmeg: Always a lovely flavour enhancer in cheese sauces.
- Salt and Pepper: I find this recipe does benefit from a good bit of seasoning.
Cauliflower Pasta Bake Step-By-Step
Below are illustrated step-by-step instructions to make my Cauliflower Pasta Bake recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Preheat your oven to 180 degrees Celsius (360 F).
Roughly chop the cauliflower into florets and dice the onion. Place this into the bottom of a baking dish or casserole that will be large enough to eventually hold all of the ingredients.
Step two: Drizzle over the oil and toss the vegetables so they are coated. Bake the cauliflower and onion for 20 minutes (or until the cauliflower is tender and a little caramelised) stirring halfway through.
Step three: In a large mixing bowl or jug combine ½ a cup of the milk with the corn flour to make a slurry.
Step four: Whisk in the remaining milk, nutmeg and mustard.
Step five: Once the cauliflower is cooked, remove it from the oven and add the dry pasta and grated cheese to the dish, then mix to combine.
Step six: Carefully pour the milk mixture over the roasted cauliflower, cheese and pasta.
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Step seven: Return the pasta bake to the oven and bake for one hour. After this time the cheese should be golden on top, the sauce thickened and the pasta tender.
I like to garnish with a little chopped parsley or red pepper flakes, otherwise the meal is a little beige!
Step eight: Enjoy!
Tips & FAQs
Here is how you can make this Cauliflower Pasta Bake perfectly every time!
- When you are using the no-boil technique the ratio of liquid to pasta is critical. Be sure to weigh your pasta and measure out your milk.
- When it comes to cauliflower cheese I personally find the stronger the cheese you use the better. I love a hard crumbly cheddar or even parmesan cheese. You can use a combination of cheese varieties if you prefer.
- Bacon can be a really nice addition to the Cauliflower Pasta. I add a couple of rashers to the baking dish when I roast the cauliflower, and then cut it up once cooked and stir through with the pasta and cheese.
How To Make This Cauliflower Pasta Recipe Suitable For Baby-Led-Weaning
- This recipe is perfect for baby led weaning. Soft well cooked pasta is a great baby led weaning first food. Choose a large pasta shape that your baby will be able to pick up and grasp.
- Cook the cauliflower until it is tender and can easily be squashed with your finger.
- Skip seasoning with salt for your little one. I do find this recipe is nicer (for big people) with a little salt (the roasted onions and cauliflower are quite sweet) so season to taste at the table if needed.
- Skip the addition of bacon if you are making this recipe for a young child.
Cauliflower Pasta Bake
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Ingredients
- ½ head cauliflower 600 grams
- 1 large onion diced
- 2 Tablespoons olive oil
- 3 cups dry pasta 300 grams
- 3 cups cheese grated 300 grams
- 6 cups milk
- 2 teaspoons corn flour
- 1 Tablespoon Dijon Mustard
- ½ teaspoon nutmeg
- salt and pepper
Instructions
- Preheat your oven to 180 degrees Celsius (360 F)
- Roughly chop the cauliflower into florets and dice the onion. Place this into the bottom of a baking dish or casserole that will be large enough to eventually hold all of the ingredients.
- Drizzle over the oil and toss the vegetables so they are coated. Bake the cauliflower and onion for 20 minutes (or until the cauliflower is tender and a little caramelised) stirring halfway through.
- In a large mixing bowl or jug combine ½ a cup of the milk with the corn flour to make a slurry.
- Whisk in the remaining milk, nutmeg and mustard.
- Once the cauliflower is cooked, remove it from the oven and add the dry pasta and grated cheese to the dish, then mix to combine.
- Carefully pour over the milk mixture.
- Return the pasta bake to the oven and bake for one hour. After this time the cheese should be golden on top, the sauce thickened and the pasta tender.
- Enjoy!
Video
Notes
- When you are using the no-boil technique the ratio of liquid to pasta is critical. Be sure to weigh your pasta and measure out your milk.
- When it comes to cauliflower cheese I personally find the stronger the cheese you use the better. I love a hard crumbly cheddar or even parmesan cheese. You can use a combination of cheese varieties if you prefer.
- Bacon can be a really nice addition to the Cauliflower Pasta. I add a couple of rashers to the baking dish when I roast the cauliflower, and then cut it up once cooked and stir through with the pasta and cheese.
- Cauliflower: In winter when cauliflower is in season I use fresh cauliflower but this recipe also works well with frozen cauliflower florets. I roast them from frozen.
- Dry pasta: I typically use a short pastas for this recipe such as spirals, penne, macaroni or rigatoni. I have successfully made this recipe with gluten-free pasta as well.
- Cheese: When I make this recipe I use Tasty Cheese which is a strong sharp cheddar. You can choose to use a milder cheese such as edam or Colby if you prefer.
- Milk: I use cows milk when making this recipe. I have not tested the recipe with dairy free milk, however as long as the ratio of milk to pasta remains the same it should work fine, the final flavour will just be different depending on the milk you choose to use.
- Cornflour: In some countries this may be called corn starch.
- Dijon Mustard: Mustard goes well with cauliflower and cheese and adds depth of flavour.
- Nutmeg: Always a lovely flavour enhancer in cheese sauces.
- Salt and Pepper: I find this recipe does benefit from a good bit of seasoning.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.