Pasta e cavolfiore gratinata al forno: ricetta facile e veloce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano provides a similar flavor at a lower cost.

Cut the onion.

Take a cauliflower, cut it in half, and separate the florets, cutting the larger ones in half.

Wash the cauliflower and add 1-2 cloves of garlic.

Cut the guanciale (or pancetta) into cubes.

Boil the cauliflower in lightly salted water for 7-8 minutes to soften it a bit.

In the same water, cook the pasta.

Remove the cauliflower and set it aside while the pasta is cooking.

In a separate skillet, sauté the onion and garlic until the onion starts to change color.

Add the guanciale to the skillet with the onion; it should remain soft, not crispy.

Season with black pepper and a bit of salt, then deglaze with some broth.

Add the cauliflower to the skillet and let it stew for about 10 minutes until the broth is absorbed.

Add spices to taste.

Drain the pasta directly into the skillet with the cauliflower and mix everything together.

Take a baking dish, drizzle with olive oil, and pour in the pasta mixture.

Mix everything and add a bit of hot water around the edges if needed.

Top with remaining grated cheese and olive oil.

Place in the oven at 180°C until a nice crust forms.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens