Cauliflower, Pasta, and Cheese Gratin

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.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 24%
  • Fat: 10g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 21.2g
  • Carbohydrate: 49.6g
  • Fiber: 3.1g
  • Cholesterol: 28mg
  • Iron: 1.5mg
  • Sodium: 788mg
  • Calcium: 476mg

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

Preparation

  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.
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