Baked Pasta with Cauliflower

Baked Pasta with Cauliflower is a comforting and hearty dish, ideal for cold winter days, and here I propose a version inspired by Italian flavors, with the addition of a touch of pecorino to enhance the taste.

Ingredients

• 400g of short pasta (penne, rigatoni, or cavatappi)
• 1 medium cauliflower (cleaned and divided into florets)
• 2 cloves of garlic
• 300ml of béchamel sauce
• 200g of mozzarella, cut into cubes
• 100g of grated pecorino cheese
• Salt and pepper to taste
• Extra virgin olive oil
• Breadcrumbs (for gratinating)

Preparation

1. Preheat the oven to 200ºC.
2. Boil the cauliflower in salted boiling water for about 5-6 minutes or until slightly softened, then drain it and set aside.
3. In a large pot of boiling salted water, cook the pasta according to package instructions, but al dente as it will continue cooking in the oven.
4. In a large skillet, sauté the chopped garlic cloves in a bit of oil, then add the cauliflower and sauté briefly. Remove the garlic if you prefer a milder flavor.
5. Drain the pasta and add it to the cauliflower in the skillet, add the béchamel sauce and mozzarella and mix well to distribute the ingredients.
6. Transfer everything into a lightly greased baking dish, sprinkle with grated pecorino and some breadcrumbs.
7. Bake for about 20 minutes or until the surface is golden and crispy.
8. Let it rest for a few minutes before serving.

Curiosity

In Italy, baked pasta with cauliflower is a traditional recipe often found in the South, especially in Sicily where the addition of oil-packed anchovies is common for an even bolder taste.

Enjoy your meal and feel free to experiment by adding other Italian cheeses or aromatic herbs such as rosemary to give your dish a personal touch!