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Pasta with cauliflower

Baked Pasta with Cauliflower

Pasta and cauliflower — unexpected, but delicious. Plain pasta can be dressed up with just about anything: meat, mushrooms, the classic cheese and cream. Vegetables are no exception, cauliflower included. Pairing it with pasta makes the dish lighter, healthier, and tastier. Give it a try!

Julia

Recipe author

Composition / ingredients

Servings:

Cauliflower (half of a small head)

500

Pasta

180

Water (for cooking the pasta)

1.8

Olive oil

Sour cream

Salt

Hard cheese

100

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 27 % 3 g

Carbohydrates 55 % 6 g

58 kcal

GI: 17 / 83 / 0

Cooking method

Cooking time: 45 min

Step 1:

Gather the ingredients for pasta with cauliflower. It's better to use a medium-sized durum-wheat pasta shape. The sour cream can be any fat percentage, depending on your taste.
Step 2:

Wash the cauliflower, break it into florets, and trim off the thick stems.
Step 3:

In boiling salted water, cook the cauliflower at a moderate boil for no more than (!) 5–6 minutes. It should turn tender but not overcooked.
Step 4:

Bring water to a boil for the pasta and salt it. Add the pasta and stir. Cook over medium heat until al dente — that is, slightly underdone.
Step 5:

Drain the cooked pasta in a colander.
Step 6:

Wash and dry the dill, then chop it finely.
Step 7:

Grate the cheese on the coarse side of a grater.
Step 8:

Combine the pasta and cauliflower in a roomy bowl.
Step 9:

Add the sour cream, dill, about 2/3 of the grated cheese, and the olive oil.
Step 10:

Mix everything well.
Step 11:

Lightly grease a baking dish with olive oil and spread the mixture in it.
Step 12:

Sprinkle the remaining cheese evenly over the top.
Step 13:

Preheat the oven to 350°F (180°C). Bake the pasta for 15 minutes, until the cheese melts and turns lightly golden on top. Serve the pasta with cauliflower hot, either on its own or as a side dish. Enjoy!

Cauliflower is low in calories and has little coarse fiber, so it's easy to digest without irritating the digestive tract. If you love vegetables, it's worth working cauliflower into your menu more often — and this dish is one good way to do it. You can swap the olive oil for any other vegetable oil, or use butter. I often make pasta with mixed vegetables, but I'd never tried it with cauliflower before. At first the pairing seemed a little odd to me, but the dish turned out great — and it's simple and quick to make. The only change I'd make is a bit more cheese.