Cauliflower Cheese Pasta Bake (Cavolfiore e Penne al Forno)

This dish puts a new spin on macaroni and cheese. I grew up with macaroni and cheese (like most Canadians and Americans did) eating homemade versions as well as Kraft dinner (the Kraft Company put it in a box in 1937). My Mom’s recipe for macaroni and cheese came from two of her prized cookbooks; Joy of Cooking and The Fannie Farmer Cookbook which she used prolifically. The Fannie Farmer cookbook has been around since 1906 but was originally published in 1896 under the title, The Boston Cooking School Cook Book by Fannie Farmer. The Joy of Cooking has been in households since 1931. Of course macaroni and cheese is Italian dish as recipes were found from the south of Italy dating from the 13th century but not in the noodle form we know of today. Cauliflower is an excellent source of vitamin C as well as a good source for folate, vitamin K and dietary fiber. Cauliflower is used in many recipes and one that is delicious and quite easy to make is soup. Purée cooked cauliflower, add fennel seeds and other favorite herbs and spices and serve. Enjoy!

Serves 2
recipe from TasteItalia

1 small head of cauliflower
160g penne

Cheese Sauce:
600ml milk
50g unsalted butter
50g flour
100g mix of grated Fontina and Parmesan
1 tablespoon English mustard

Preheat oven to 190c. Cut the cauliflower into florets, then blanch in boiling water. Remove from water and set aside in a colander. Boil the penne in the water according to packet instructions.

In the meantime, to make the cheese sauce, heat the butter in a pan then add the flour gradually to the melted butter. Stir vigorously for a minute. Remove pan from heat and stir in the milk. Place back on the heat and increase temperature, whisking the milk mixture continuously as it thickens. Bring to the boil, by which time it should have thickened, then stir in the cheese and mustard. Season to taste. Drain the penne and tip into the colander with the cauliflower. Carefully toss together, then tip them both into a baking dish. Top with the cheese sauce and grate a little extra Parmesan over the top. Place in oven and cook for 30 minutes or until the cheese begins to brown.

The Culinary Chase’s Note: Cheese is always a good friend to cauliflower and this dish is no exception. Try adding freshly chopped rosemary to the sauce before pouring over the cauliflower.