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Nutritional Info
  • Amount Per Serving
  • Calories: 275.6
  • Total Fat: 9.4 g
  • Cholesterol: 38.3 mg
  • Sodium: 757.8 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 18.8 g

View full nutritional breakdown of Cauliflower, Pasta, and Cheese Gratin calories by ingredient
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Cauliflower, Pasta, and Cheese Gratin


Cauliflower, Pasta, and Cheese Gratin


Ingredients

    INGREDIENTS FOR 6 SERVINGS:
    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

Directions

INSTRUCTIONS:
1. Preheat oven to 400 degrees.

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 degrees for 20 minutes or until
lightly browned. Yield: 6 servings (serving size: about 1-1/2 cups).

For more crowd-pleasing casseroles that satisfy morning, noon, or night, visit Cooking Light.

Recipe Copyright Cooking Light Magazine






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Member Ratings For This Recipe


  • Incredible!
    1 of 2 people found this review helpful
    Ok...I did something a little different with this recipe...I omitted the parmesan cheese, the bread, the butter, two cups of the milk and I added a can of campbells cheddar cheese soup and I sprinkled the top with some of the alotted cheddar cheese...it was very delicious! - 6/3/10

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  • I used less wheat pasta & reduced fat cheese. It was good but nothing special. - 1/25/12

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  • I enjoy this as it is tasty and healthy - 1/17/12

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  • Oh my goodness!!!!! I LOVE cauliflower and this was GREAT!!! - 1/17/12

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  • reminds me of pasta & peas . love this . easy and does taste great . gives me more vegetables in my daily foods . - 1/17/12

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  • So convenient to prepare in advance for a busy week night! And, the whole family LOVED this recipe! ☺ - 7/29/11

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  • Made this tonight for dinner. Yum, yum! Even my fiance, who is quite picky, enjoyed it. Plus, the serving size is BIG! - 4/23/11

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  • very tasty - 3/8/11

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  • This was yummy! I took advice of GRAPHICKAT & added no salt, peas. I also added an ounce of tuna in water to just my plate. Because I thought it would be like tuna casserole. AND it was! :) I think it would even be good with chicken breast cooked in it too, to up the protein & make it a main dish! - 5/16/10

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  • I left out the bread, added broccoli and other greens and turned it into more of a veggie pasta casserole, so it wasn't exactly like this, but I was grateful for the idea! - 3/30/10

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  • We ate this last night. It was good but I think I will try it with extra sharp full fat cheese next time the fat free did not have much flavor. Thanks I found it to be an easy supper - 2/24/10

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  • This is a wonderful dish. Freezes well, too, for leftovers! - 1/28/10

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  • I thought this was good, but it was a lot of effort and dirtied too many pans for a side dish. Maybe save it for a special occassion? - 1/18/10

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  • I thought this was perfect the way it is but my hubby thought a few peas should be added for color. - 10/10/08

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  • I made a lot of subsitutions with healthier ingredients when I could...like whole-wheat couscous instead of the seashell pasta. It was different...good! - 9/14/08

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  • I will be making this again. Made it without the thyme because I didn't have any so would like to see what it'll taste like with it. - 9/1/08

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  • We are going to try it again, but add a little spice. Maybe some chilis or hot sauce. Very good though! - 8/12/08

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  • Terrific, I love this recipe.
    - 8/7/08

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  • Sounds like a recipe that my whole family will like. We will try it this weekend when everyone is home. - 8/7/08

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  • This sounds delicious and will try it soon! Thanks - 8/7/08

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  • Sounds wonderful, not a fan of thyme but my family loves Johnny's parmesan garlic seasoning so I will try that instead. - 8/7/08

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  • sounds really good, a t spoon of mustard will enhance the flavour of the sauce. - 8/7/08

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  • Sounds Excellent! Will make this week. - 8/7/08

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  • sounds good - 8/7/08

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  • This one sounds really good. I will definetely try it!!!! - 8/7/08

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