This casserole is a great dish to serve when you're having company. It's easy to make, costs next to nothing and can be made ahead of time. Once you have the pasta in the baking dish, just cover with some plastic wrap and refrigerate up to 8 hours. An hour before you're ready to serve just pop it in the oven and bake until golden brown.
Creamy Cauliflower Pasta Bake
I know most of you are going to see the anchovies and immediately want to leave them out. However, I've found if used sparingly, anchovies add a wonderful flavor and most people will never know they’re there.
2 heads cauliflower, cut into florets
1 tablespoon olive oil
4 cloves garlic, thinly sliced
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 (16-ounce) package penne pasta
1 batch Dairy-Free Béchamel (see recipe below)
1/2 teaspoon chopped rosemary
3 anchovy filets, finely chopped (optional)
2 slices hearty bread, torn into pieces and processed in food processor
Garnish: 1/2 chopped fresh parsley
Heat oven to 350° F. Toss cauliflower with olive oil and place on a lightly-greased baking sheet. Sprinkle garlic slices over the top and roast until golden brown, about 20 to 30 minutes. Remove from oven and season with salt and pepper.
Meanwhile, cook pasta according to package directions for al dente. Drain and set aside.
In a large bowl stir together pasta, béchamel sauce, cauliflower, rosemary and anchovy fillets, if using. Pour mixture into a lightly-greased 13- x 9-inch baking dish. Sprinkle with breadcrumbs.
Bake at 350° F 30 to 40 minutes (or about 1 hour if assembled ahead of time) or until top is golden brown and mixture is heated through. If top browns before pasta is heated through, cover with foil and continue baking. Remove from oven and let stand 5 minutes before serving. Garnish with chopped parsley, if desired.
Dairy-Free Béchamel (White Sauce)
5 tablespoons vegetable or safflower oil
1/2 cup all-purpose flour
4 cups unsweetened, plain almond milk
1 teaspoon kosher salt
Black pepper to taste
In a heavy medium saucepan, heat oil over medium heat. Add flour and cook, whisking constantly, 2 to 3 minutes. Add almond milk and whisk until smooth. Bring mixture to a simmer, reduce heat and cook, whisking constantly, 3 to 4 minutes or until thickened. Season to taste with salt and pepper.
I know most of you are going to see the anchovies and immediately want to leave them out. However, I've found if used sparingly, anchovies add a wonderful flavor and most people will never know they’re there.
2 heads cauliflower, cut into florets
1 tablespoon olive oil
4 cloves garlic, thinly sliced
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 (16-ounce) package penne pasta
1 batch Dairy-Free Béchamel (see recipe below)
1/2 teaspoon chopped rosemary
3 anchovy filets, finely chopped (optional)
2 slices hearty bread, torn into pieces and processed in food processor
Garnish: 1/2 chopped fresh parsley
Heat oven to 350° F. Toss cauliflower with olive oil and place on a lightly-greased baking sheet. Sprinkle garlic slices over the top and roast until golden brown, about 20 to 30 minutes. Remove from oven and season with salt and pepper.
Meanwhile, cook pasta according to package directions for al dente. Drain and set aside.
In a large bowl stir together pasta, béchamel sauce, cauliflower, rosemary and anchovy fillets, if using. Pour mixture into a lightly-greased 13- x 9-inch baking dish. Sprinkle with breadcrumbs.
Bake at 350° F 30 to 40 minutes (or about 1 hour if assembled ahead of time) or until top is golden brown and mixture is heated through. If top browns before pasta is heated through, cover with foil and continue baking. Remove from oven and let stand 5 minutes before serving. Garnish with chopped parsley, if desired.
Dairy-Free Béchamel (White Sauce)
5 tablespoons vegetable or safflower oil
1/2 cup all-purpose flour
4 cups unsweetened, plain almond milk
1 teaspoon kosher salt
Black pepper to taste
In a heavy medium saucepan, heat oil over medium heat. Add flour and cook, whisking constantly, 2 to 3 minutes. Add almond milk and whisk until smooth. Bring mixture to a simmer, reduce heat and cook, whisking constantly, 3 to 4 minutes or until thickened. Season to taste with salt and pepper.
Makes approximately 41/2 cups.
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