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Roasted Cauliflower Shells and Cheese

A simple and flavorful recipe that's sure to be a favorite.

Total Time
1 hr 20 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • 1 head cauliflower
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1/4 teaspoon pepper
  • 4 ounces fontina cheese freshly grated
  • ¼ teaspoon garlic powder
  • 4 ounces havarti cheese freshly grated
  • 3 cups whole wheat shell pasta
  • 2 teaspoons Dijon mustard
  • 1/4 cup seasoned breadcrumbs
  • ¼ teaspoon freshly grated nutmeg
  • pinch of salt and pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F. Place the chopped cauliflower on a baking sheet. Toss it with the olive oil, salt and pepper. Sprinkle with the garlic powder. Roast for 20 to 25 minutes, until golden and slightly charred.
  2. Reduce the oven heat to 375 degrees F. Bring a salted pot of water to a boil.
  3. Heat a pot over medium-low heat and add butter. Once sizzling, whisk in the flour and cook until fragrant and golden in color. Slowly whisk in the milk. Cook until the mixture thickens, about 5 to 6 minutes. Reduce the heat to low and stir in the cheeses, one small handful at a time, until melted. Stir in the mustard, nutmeg and a pinch of salt and pepper.
  4. Cook the pasta according to its directions. Once the pasta is cooked, stir it and the cauliflower into the cheese sauce.
  5. Pour the pasta in a dish and top with the breadcrumbs. Bake for 30 to 35 minutes, until golden and bubbly. Top with fresh herbs before serving.