We’re in the thick of casserole season now, folks.
As the last local farmers’ markets shutter for the season and unseasonably warm weather means anything above freezing, it’s time to get friendly with your bakeware again. And if you’re into filling that bakeware with loads of pasta and cheese…welcome home, friend.
This recipe is an adapted version from Ina Garten’s newest cookbook Cooking for Jeffrey, where she shares recipes that have kept her 48 year marriage to husband Jeffrey, rock solid.
Jeffrey has got to be one of the luckiest dang guys out there. Imagine 48 years of Ina’s cooking?! So. Much. Butter.
This one combines roasted cauliflower and three cheeses with aromatic garlic and fresh sage and the bright flavours of parsley, lemon and capers – and it ticks all the delicious boxes, guys.
Personally, I’ve never loved capers and I was skeptical of using them here, but Dara loved it capers and all, and I confess, they really really work here.
This isn’t your typical ooey gooey Mac and cheese, though if you wanted an ooey gooey version you could make a white sauce and add it to the cheese mixture before tossing it with the pasta and cauliflower.
And while you may not consider this an ideal kid friendly meal, it’s a perfect option for making what we call the ‘deconstructed meal’. Set aside some plain noodles, roasted (or raw) cauliflower and shredded cheese and have those on offer when you serve the casserole family style. That way, you are being considerate without catering and everyone gets the same meal. No short order cooking in your house!
Now tell us, what are your go-to casseroles for the cold weather season?
Erin
Cheesy Roasted Cauliflower Pasta Bake
Serves
4-6
Prep time
10 minutes
Cook time
55 minutes
Total time
1 hours, 5 minutes
From book
Adapted from Ina Garten's Cooking for Jeffrey
Ingredients
Directions
1.
Pre-heat oven to 400F and line a baking sheet with parchment paper. Transfer cauliflower florets to baking sheet and toss with 2 tbsp of oil, 1 tsp salt and 1/2 tsp pepper. Roast for 30 minutes, stirring halfway through, until soft and browned. Cool slightly and transfer to a large bowl.
2.
Meanwhile, prepare pasta according to package directions and once cooked, reserve 3/4 cup of the starchy pasta water and set aside. Transfer pasta to the bowl with cauliflower.
3.
In a medium bowl, add sage, capers, garlic, lemon zest and red pepper flakes and mix until well combine. Add cheddar and ricotta and mix until evenly combined. Transfer into the bowl with cauliflower and pasta and stir gently, adding pasta water, 1/4 cup at a time, to loosen the cheese mixture and coat pasta evenly.
4.
Transfer mixture into a 9" x 13" oiled baking dish.
5.
In a small bowl, mix together panko bread crumbs, parmesan, parsley and remaining tbsp of olive oil. Sprinkle evenly over pasta dish. Bake for 20-25 minutes until top begins to brown.
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