Cauliflower cheese pasta bake is made with healthy whole wheat pasta and a reduced fat cheese sauce making it a healthier option compared to normal cauliflower cheese.
Hello there folks! Today I’m introducing you to this delicious cauliflower cheese pasta bake. It’s our favourite healthier twist on the classic cauliflower cheese dish.
Firstly, let me say, I love the classic cauliflower cheese recipe! All that lovely gooey cheese sauce and the soft crunch of the cauliflower.
However, what I don’t love about it, is that it can often be quite calorific.
Plus, I don’t know about you folks but it often doesn’t fill me up totally either.
But this this cauliflower cheese pasta bake will.
Why You’ll Love This Cauliflower Cheese Pasta Bake
- It only takes one hour to make. An ideal family quick healthy meal!
- Six servings mean leftovers can be frozen, helping towards meal planning when you follow the 80/20 rule
- It’s only 345 calories per serving. The nutrition section can provide you with more details as to how many calories you need per day
- A more than recommended daily helping of your vitamin C allowance here, from the cauliflower, will help boost your immune system
- Kids will love this, and you can be sure they’re getting plenty of vitamins and minerals
- Can be used as a side dish as well as a main meal
This cauliflower cheese pasta bake was EXACTLY the thing I needed when I arrived home from climbing Beinn Tulaichean on Saturday!
You can read all about that on Thursday, once Lady Lynne decides which photographs are the best. 😉 Otherwise, if it were left to my deliberation, it would be next year before you saw them!
- 225 g whole wheat fusilli
- 900 g cauliflower finely chopped or pulsed to a rice consistency in a food processor
- 400 ml skimmed milk
- 15 g corn flour mixed with 2 tbsp. cold water
- 175 g low fat grated cheese
- 1 tsp Dijon mustard
- Salt and freshly ground pepper
- Pre-heat oven to 180C fan.
- Cook the pasta in boiling salted water for about 8 minutes, drain, and mix in a large bowl with the cauliflower.
- Gently heat the milk in a saucepan and add the corn flour mixture. Stir continuously to form a white sauce ensuring any lumps are removed.
- Gradually stir in 150g of the grated cheese, stirring continuously until it’s melted and has thickened to make cheese sauce then stir in the Dijon mustard and season to taste with salt and pepper.
- Carefully pour the cheese sauce into the large bowl with the pasta and cauliflower and mix together thoroughly. Season.
- Transfer the contents to a suitably sized casserole dish then sprinkle the remaining 25g grated cheese over the top.
- Bake in the oven for 20 to 25 minutes until the cheese on top is bubbling.
Serve with a side salad of lettuce, cucumber and sliced tomatoes.
Liam and I’s hillwalking attempt of Ben Vorlich and Stuc a Chroin last Saturday, that I mentioned in the Mexican bean bake recipe had to be abandoned. For safety reasons. As this photo shows…..
So no hillwalking photographs I’m afraid! 🙁
However instead of wasting the day brooding about it, I came home and made a fantastic new Mediterranean breakfast egg muffins weekend breakfast/brunch recipe instead.
That recipe is all photographed and ready to burst forth onto your screens next week! Don’t miss it!
Catch up with you all on Thursday!
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