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Cauliflower, Pasta, and Cheese Gratin

Randy Mayor
Yield 6 servings (serving size: 1 1/2 cups)
Get your comfort food fix with this creamy cauliflower, pasta and cheese gratin. Add hot sauce for a little more zip and enjoy with a green salad for a satisfying family-style dinner.

Ingredients

  • 8 cups water
  • 6 cups cauliflower florets (about 1 1/2 pounds)
  • 3/4 teaspoon salt, divided
  • 8 ounces uncooked small seashell pasta
  • 1/4 cup all-purpose flour
  • 3 cups 1% low-fat milk
  • 2 teaspoons chopped fresh or 3/4 teaspoon dried thyme
  • 3 garlic cloves, crushed
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 3/4 cup finely chopped green onions
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon black pepper
  • 2 (1-ounce) slices white bread
  • 2 teaspoons butter, melted

Nutrition Information

  • calories 375
  • caloriesfromfat 24 %
  • fat 10 g
  • satfat 5.7 g
  • monofat 2.7 g
  • polyfat 0.7 g
  • protein 21.2 g
  • carbohydrate 49.6 g
  • fiber 3.1 g
  • cholesterol 28 mg
  • iron 1.5 mg
  • sodium 788 mg
  • calcium 476 mg

How to Make It

  1. Preheat oven to 400°.

  2. Bring water to a boil in a large saucepan; add cauliflower and 1/2 teaspoon salt to boiling water, and cook 4 minutes or until tender. Remove cauliflower with a slotted spoon, reserving cooking liquid; set cauliflower aside. Bring cooking liquid to a rolling boil. Add pasta, and cook 7 minutes or until al dente; drain and set aside.

  3. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and milk in a saucepan, stirring well with a whisk. Stir in thyme and garlic; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat; stir in 1/4 teaspoon salt, cheeses, onions, mustard, and pepper. Combine cauliflower, pasta, and cheese sauce in a large bowl. Spoon the cauliflower mixture into a 13 x 9-inch baking dish. Place bread in food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs with butter; sprinkle evenly over cauliflower mixture. Bake at 400° for 20 minutes or until lightly browned.