Tag Archives: cauliflower

Baked Cauliflower and Pasta With Bechamel Sauce

My husband is trying to save time for both of us by making good, filling dishes that last several days and are also good for lunch.  Of course the first consideration is always taste.  Although this recipe is fairly easy for my husband, I have never tried my hand at making bechamel/mornay sauce.  I encourage you to try it though because it is a key ingredient.  Substituting the sauce with cheese, even excellent ones for melting, is not the same. 

We had so much cauliflower and pasta that my husband decided to make a second, different recipe out of the same primary ingredients.

Ingredients for Recipe 1:

Rotini Pasta (1 pack of Barilla)

Cauliflower (1)

Peas (1 can or jar)

Cotija cheese, or parmigiano

Eggs (2-3)

Breadcrumbs with Italian seasoning


Black Pepper

Extra Virgin Olive Oil

Additional Ingredients for Recipe 2 that we have now dubbed “Sicilian” for its spiciness:

Anchovy Fillets


Plum Tomato Sauce

Italian Peperoncino (1)


For the Bechamel/Mornay sauce:


Whole Milk


Grated Parmigiano or gruyere

Nutmeg (to grate)


1 ) Steam or boil the cauliflower.

2 ) Cook the rotini pasta according to direction. Drain.

3 ) Roughly chop the steamed caulifower and toss with the pasta and peas in a large bowl.

4)  Add grated Parmigiano or Cotija cheese and mix well.  

5 ) Season with extra virgin olive oil, salt and pepper.

6 ) Add 2/3 uncooked eggs and mix well.

7 ) Scoop the ingredients into a large baking pan, creating one layer.

8 ) Make the sauce mornay or bechamel( http://en.wikipedia.org/wiki/Béchamel_sauce )

9 ) Pour the Sauce Mornay on top of the Pasta/Cauliflower/Peas mixture.

10 ) Add another layer of the cauliflower and pasta mixture.  Pour on another layer of the sauce mornay on top.  

11 ) Bake for approximately 20 – 25 minutes at 350 degrees, OR until the top is slightly browned.

For the Second recipe, use the remaining or leftover mixture.

12 ) Add the plum tomato sauce into the cauliflower and pasta mixture.

13 ) Add the capers, black olives, 1 crushed peperoncino and chopped anchovy fillets and mix all the ingredients well.

14 ) As with the first recipe, pour into a baking pan and sprinkle bread crumbs on top.

15 ) Bake for approximately 25 minutes at 350 degrees.

Let it sit before serving.  This is important because the flavors come together once it cools down. It also makes a great lunch because it tastes just as good when reheated.  We’ve been eating these two dishes for 3 nights, plus 2 lunches, yet it never feels like leftovers.

Simple Recipe #4: Cauliflower And Caper Salad

This “simple recipe” series is a personal challenge to come up with 31 simple recipes that are also good and healthy.

This salad is so simple that it almost doesn’t qualify as a recipe. It’s great for a quick dinner or for lunch at work.


Cauliflower (one head)


Extra Virgin Olive Oil

Salt and Pepper

Spanish Butter Beans (optional)


1 ) Steam the cauliflower. You can also boil it but steaming allows the cauliflower to maintain more flavor and firmness.

2 ) Put capers in a colander and rinse with water. Chop well. If you’re a little ambitious, chop it up very well and mix it with olive oil to make a ‘sauce’.  This will help the capers spread more evenly over the cauliflower.

If you’re more ambitious, make a green sauce by blending capers, green olives, fresh parsley and olive oil in a food processor. If you love garlic, add a clove to the mixture and then blend. My husband has made several variations of this green sauce so I’ll probably do a separate post at some point.

3 ) When the cauliflower is done, about 10-15 minutes, chop it up into small florets. I would not let this get too mushy; you can poke it with a fork to make sure it’s done.

4 ) In a large bowl, mix the cauliflower, capers and butter beans (optional). Add in extra virgin olive oil, salt and pepper to taste.