Baked Pasta with Cauliflower and Chard

By • January 21, 2010 • 9 Comments

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Author Notes: I don't think cauliflower is appreciated enough. This is a great way to do so. You can consider this as a more substantial cauliflower gratin with pasta or grown-up mac and cheese. I think it is a great way to balance the richness of the cream and cheese with healthy and tasty vegetables (and a way to convince somebody to eat some). You can replace or add broccoli or substitute chard with spinach. Also, you can try with blue cheese for more rich taste, though if you use sharp cheese you might want to reduce the amount a bit.
Cordelia

Serves 4-6

  • 3/4 package of short tube like pasta
  • 1 medium cauliflower broken to florets
  • 1 bunch of chard (6-7 big leaves)
  • 1/2 onion sliced thinly
  • 3 cloves of garlic minced
  • 1 cup of heavy cream
  • 3 eggs
  • 1.5 cups of grated gruyere cheese
  • 1/4 teaspoon of freshly ground nut meg
  • 1/2 teaspoon of cayenne pepper
  • 2 tablespoons of olive oil
  • 2 tablespoons of grated parmesan cheese
  • Salt and pepper
  1. Warm the oven to 360 F.
  2. Cook the cauliflower in boiling water for 7-10 minutes. In the same water cook the pasta just shy of al dente.
  3. In the meantime put 2 tablespoons in skillet and sauté the onions with a bit of salt for 5 minutes or so. Wash the chard, discard the white stems and tear to medium pieces. Add to the skillet and sauté until wilted. Add the garlic, nut meg and some pepper. Sauté for 1 minute or so and take off the stove.
  4. In a bowl mix the cream, eggs, cauliflower, pasta, chard mixture, teaspoon of salt and cayenne pepper. Finally add the gruyere and mix again.
  5. Pour to a baking dish and scatter the parmesan cheese on top. Bake for 40 minutes until golden brown on top.
Jump to Comments (9)

Tags: baked pasta, brunch, cauliflower, Chard, gratin, light, lunch, pasta

Comments (9) Questions (0)

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Stringio

6 months ago lori benet

Hello! I'm trying this recipe for the first time and would like to clarify the #3 instructions for preparing ~ when you say "2 tablespoons in skillet & saute onions" . . . etc ~ I am assuming you mean 2 tablespoons of OIL as the oil is the only ingredient listing 2 TBs. However, I just want to make certain I will be following the recipe corrctly. Thanks in advance ~ appreciate your help.

Stringio

5 months ago Pat Jordan

I am not the author of this recipe but I can say with pretty strong certainty that oil is the missing ingredient. Nothing else would make sense. Cheers!

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about 1 year ago Expat in NL

The whole family loved this! I used hardly any pasta, and next time, I won't use any at all - it doesn't need it! I also added a few splashes of tabasco when cooking the kale, and substituted a mixture of milk and kwark for the heavy cream. Will definitely be making this again!

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over 2 years ago ihaventpoisonedyouyet

I'm embarrassed to ask but cook the pasta and cauliflower simultaneously, or simply in the same water?

Gizma_and_frou_frou

over 2 years ago Cordelia

I cook the separately, but I use the same waters one after the other (the pasta catches some of the cauliflower taste :) ) if I can save the water. Thanks for checking out my recipe. Enjoy.

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over 4 years ago bottomupfood

We were so excited about this recipe...but in the end, it was a bit bland. If we made it again we would use 2x or 3x the chard and figure out what more interesting spices we could use.

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almost 5 years ago HilaryGar

Made a double serving of this recipe and I had one small and one medium cauliflower and one bunch of kale. I would put in at least one other head of cauliflower and a bunch of kale as it didn't seem to be enough veggies. I used a mixture of mozzarella and cheddar for the cheese as I didn't have any gruyere and it was great. The recipe was just great. I would definitely double up on the kale though- my kids LOVED it, but then they like onions too. Great recipe!

Sodium_girl

almost 5 years ago Sodium Girl

I love cauliflower pasta! Thanks for the recipe

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almost 5 years ago anatshi

looks yummy!