- Level
- easy
- Prep Time
- 25 mins
- Cooking Time
- 45 mins
- Serves
- 4 to 6
Ingredients
- 2 cups
- water
- 500 ml
- 2 cups
- milk
- 500 ml
- 1
- large cauliflower, cut into small florets
- ¼ cup
- butter
- 55 g
- 450 g
- penne
- 1 lb
- 1
- onion, finely chopped
- 2
- garlic cloves, finely chopped
- 3 tbsp
- unbleached all-purpose flour
- 1 ½ cups
- sharp cheddar cheese, grated
- 150 g
- ½ cup
- fresh Parmesan cheese, grated
- 35 g
- Basil leaves, torn, for serving
Directions
- Step 1
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- Step 2
- In a pot, bring the water and half of the milk (1 cup/250 ml) to a boil. Season with salt. Add the cauliflower florets. Simmer for 15 to 20 minutes or until the cauliflower is very tender. Strain through a sieve set over a large measuring cup or bowl. Keep the cooking liquid.
- Step 3
- In a blender or food processor, purée the cauliflower with ¾ cup (180 ml) of the cooking liquid and half of the butter (2 tbsp) until smooth. Add more cooking liquid as needed. Season with salt and pepper. Set the remaining cooking liquid aside.
- Step 4
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the pasta cooking water. Drain the pasta and oil lightly.
- Step 5
- In the same pot over medium heat, brown the onion in the remaining butter. Add the garlic and continue to cook for 1 minute. Add the flour and cook for 1 minute while stirring. Add the remaining cauliflower cooking liquid and remaining milk. Bring to a boil while stirring. Continue to cook over medium-low heat for 1 to 2 minutes or until the mixture thickens. Season with salt and pepper. Remove from the heat.
- Step 6
- Add the cauliflower purée, 1 cup (100 g) of the cheddar and the Parmesan to the pot. Stir until the cheese has melted. Add the pasta and toss to coat well with the sauce. Add the reserved pasta cooking water to thin out the sauce as needed. Adjust the seasoning (see note).
- Step 7
- Transfer the pasta mixture to an 11 x 8-inch (28 x 20 cm) baking dish. Sprinkle with the remaining cheddar. Season with pepper. Bake for 15 minutes or until the cheese is melted and golden. Finish off cooking under the broiler, if desired.
- Step 8
- Remove the baking dish from the oven and let sit for 5 minutes. Sprinkle with basil leaves.
Tips
For a pasta dish with a touch more protein, add cubes of dried chorizo sausage or cooked chicken breast.
