Roasted Cauliflower Pasta Bake | GCBC15 Ep42

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

Preheat the oven to 220°C (428°F).

Cut the cauliflower into florets.

Toss the cauliflower with olive oil, salt, black pepper, garlic, chili, and thyme.

Spread the cauliflower on a baking tray lined with greaseproof paper.

Roast the cauliflower in the oven for 20 minutes.

At the 15-minute mark, add cherry tomatoes to the baking tray to warm them through.

In a pot of salted water, cook the penne pasta for 9 minutes until al dente; drain and set aside.

In a bowl, combine the roasted cauliflower, cherry tomatoes, and cooked pasta.

Add canned tomatoes and sour cream to the mixture and stir well to combine.

Transfer the mixture to a baking tray and spread it evenly.

Top with grated mozzarella cheese and sprinkle breadcrumbs over the top.

Bake in the oven at 220°C (428°F) for 10 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens