Since it’s Monday, I figured some vegetables were in order.
Does this count? Yes, absolutely.
I’m leaning on vegetables and my invisible internet friends this morning — wholesome in every way.
Cauliflower was one of the first vegetables I learned to tolerate, and even now I don’t experiment with it enough. Years ago I discovered that when it’s roasted — I mean really roasted — it develops a popcorn-like, nutty flavor. Since then I’ve wanted to roast cauliflower for nearly everything (hello charred cauliflower carbonara), and this recipe continues that streak.
And yes, that’s a better choice than some of the other things I would’ve considered for veggie florets in my younger days. Progress is real.
I can’t help it — I swoon a little at the sight of this cheese sauce. I meant to write “sight” and somehow typed “site,” which is the internet’s fault and my ongoing keyboard humiliation.
Look at that stringy, melty cheese — my heart hurts in the best way.
For this dish I used whole wheat shells, a super-melty combination of fontina and havarti in the cheese sauce, and a generous amount of roasted cauliflower. Unlike some recipes that turn cauliflower into the sauce base, here the sauce is classic — the cauliflower is simply roasted until caramelized and folded into the pasta and cheese.
It was incredibly satisfying — seriously, so good.
Yes, visually it leans neutral — a cozy beige palette — but the flavor is anything but boring.
Roasted Cauliflower Shells and Cheese
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Ingredients
- 1 head cauliflower
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- ¼ teaspoon garlic powder
- 3 cups whole wheat shell pasta
- 1/4 cup seasoned breadcrumbs
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups milk
- 4 ounces fontina cheese freshly grated
- 4 ounces havarti cheese freshly grated
- 2 teaspoons dijon mustard
- ¼ teaspoon freshly grated nutmeg
- pinch of salt and pepper
Instructions
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Preheat the oven to 425°F. Chop the cauliflower into florets and spread them on a baking sheet. Toss with olive oil, salt, pepper and garlic powder. Roast 20–25 minutes, until golden and slightly charred.
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Reduce oven heat to 375°F. Bring a large pot of salted water to a boil for the pasta.
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Make the cheese sauce: melt butter in a pot over medium-low heat. Whisk in flour and cook until fragrant and lightly golden. Gradually whisk in the milk and cook until the sauce thickens, about 5–6 minutes. Reduce heat to low and stir in the cheeses a small handful at a time until fully melted. Add the Dijon mustard, nutmeg and a pinch of salt and pepper.
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Cook the pasta according to package instructions. Drain and combine the pasta and roasted cauliflower with the cheese sauce.
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Transfer to a baking dish, sprinkle with seasoned breadcrumbs, and bake 30–35 minutes at 375°F until golden and bubbly. Finish with fresh herbs before serving.
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Sometimes this is my version of feel-good food.