ROASTED CAULIFLOWER MASCARPONE CHEESE PASTA RECIPE | Simple Cheesy pasta | Food with Chetna

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and dairy-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

Preheat the oven to 425°F (220°C).

Cut the cauliflower into florets and place on a baking sheet.

Drizzle cauliflower with olive oil, season with salt and pepper, and toss to coat.

Roast the cauliflower for 25-30 minutes until golden and tender, stirring halfway through.

Cook the pasta in a large pot of salted boiling water until al dente, according to package instructions.

In a saucepan, melt butter over medium heat and add chopped onion and garlic; sauté until translucent, about 5 minutes.

Stir in flour and cook for 1-2 minutes to form a roux, stirring constantly.

Gradually whisk in milk, cooking until the sauce thickens, about 5-7 minutes.

Remove from heat and stir in cheddar and parmesan cheese until melted and smooth.

Combine the cooked pasta, roasted cauliflower, and cheese sauce in a large bowl; mix well.

Transfer the mixture to a baking dish and top with bread crumbs and extra cheese if desired.

Bake for 15-20 minutes until bubbly and golden on top.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens