Roasted Cauliflower Pasta with Smoked Gouda
The smoked gouda in this dish gives is a bacon-like quality (bacon would be a delicious addition to this dish as well). Recipe tester Amy Stanley said, “It was a very good dish, with both a healthful and rich vibe with a slightly sophisticated flavor.”
Ingredients
- 8 oz. smoked Gouda cheese or use smoked Cheddar or other smoked cheese
- 1 head cauliflower 1 1/2 – 2 lbs.
- 5 Tbsp. extra virgin olive oil
- 1/2 tsp. garlic powder
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 16 oz. whole wheat fusilli (spiral) noodles (use wheat/gluten-free, if needed)
- 1/2 cup whole wheat bread crumbs (use store-bought or homemade) (use wheat/gluten-free, if needed)
- 1/2 cup reduced-sodium chicken or vegetable broth (or use any variety) or use water
Instructions
- Preheat the oven to 425 degrees. Put the cheese in the freezer for a few minutes so it will be easier to grate. Heat a large pot of water for the pasta.
- Chop the cauliflower into small florets and stems (you want them to be not much bigger than the size of the noodles).
- In a medium mixing bowl, toss the cauliflower with 3 Tbsp. oil, the garlic powder, basil, oregano, and salt.
- Transfer the cauliflower to a baking sheet and roast it for about 20 minutes until it is tender and starting to brown. When it is done, remove it from the oven and reduce the oven to 400 degrees.
- Meanwhile, cook the pasta in salted water until it is al dente; and while the pasta cooks, mix the bread crumbs with 1 Tbsp. oil in a small bowl, heat the broth in the microwave or on the stovetop, and grate the cheese.
- Drain the pasta and transfer it to a 9 x 13-inch baking dish. Toss the pasta with the remaining 1 Tbsp. oil, the warm broth and the cheese. Gently stir in the cauliflower and top it evenly with the bread crumbs. (At this point the dish can be covered and refrigerated for up to 24 hours.)
- Transfer the dish to the oven and bake it for 10 minutes until it is heated through and the bread crumbs are starting to brown. Serve it immediately or refrigerate it for up to 3 days, or freeze it for up to 3 months.
Slow Cooker Directions:
- Combine the cheese, cauliflower, garlic powder, basil, oregano, salt, and 4 Tbsp. of the oil in the slow cooker and cook on low for 5 - 6 hours or on high for 3 - 3 1/2 hours. Meanwhile, cook the pasta in salted water until it is al dente, drain, and toss with a little bit of oil to prevent sticking. 15 minutes before serving time, combine the bread crumbs with 1 Tbsp. oil, mix the cauliflower mixture and pasta in a 9 x 13-inch pan, top with the bread crumb mixture and place the pan in a 400-degree oven to brown. Alternatively, omit the bread crumbs and mix the cooked pasta right into the ingredients in the slow cooker at the end. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Grate the cheese and refrigerate, chop the cauliflower, combine the spices, cook the pasta and store tossed with a little oil to prevent sticking, roast the cauliflower, assemble and refrigerate the dish, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Add 1/4 – 1/2 tsp. crushed red pepper flakes with the dried seasonings, top the cooked casserole with finely chopped fresh parsley, serve it with grated Parmesan cheese.
Tip: Nutrition experts often tell us to limit our intake of white foods (like white flour, white bread, etc.) One white food you can embrace is cauliflower. Not only is it nutritious, but it’s also very versatile. It can be used in pastas like this one, soups, roasted dishes and, even pureed and served like mashed potatoes or finely shredded and used instead of white rice.
Nutritional Information Per Serving (% based upon daily values): Calories 432, Total Fat: 20g, 30%; Saturated Fat: 8g, 36.5%; Cholesterol: 31mg, 10%; Sodium: 483mg, 20%; Total Carbohydrate: 50g, 16.5%; Dietary Fiber: 9g, 34.5%; Sugar: 5g; Protein: 17g
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