Best Baked Ziti With Cauliflower And Gruyere Recipes

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BAKED ZITI WITH CAULIFLOWER AND GRUYERE



Baked Ziti With Cauliflower and Gruyere image

Make and share this Baked Ziti With Cauliflower and Gruyere recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cauliflower

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

6 tablespoons unsalted butter
1/4 cup fine dry breadcrumb
3 tablespoons all-purpose flour
3 1/4 cups milk, heated
salt
white pepper
6 ounces gruyere cheese, shredded
1/4 cup grated parmesan cheese
1 lb ziti pasta
1 large head cauliflower, cut into florets

Steps:

  • In a small frying pan, melt 2 tablespoons butter over medium heat.
  • Add the bread crumbs and stir and toss to coat evenly; set aside.
  • In a heavy saucepan, melt the remaining butter over low heat.
  • Add the flour and cook, whisking, until a smooth paste forms, about 4 minutes.
  • Slowly whisk in the hot milk and cook, stirring often, until the sauce is smooth and thick enough to coat the back of a spoon, about 15 minutes.
  • Add 1/2 teaspoon salt and a few grindings of pepper.
  • Add the gruyere cheese and stir until melted, about 2 minutes.
  • Stir in the parmesan, remove from the heat, and cover to keep warm.
  • Preheat the broiler; position a rack 8 inches from the heat source.
  • Bring a large pot of salted water to a rapid boil.
  • Add the pasta and cauliflower and stir well.
  • Cook, stirring occasionally, until the pasta is al dente, according to package directions.
  • Drain the pasta and cauliflower and return to the pot.
  • Add the cheese sauce and toss to coat evenly.
  • Adjust the seasoning with salt and pepper.
  • Transfer to a baking dish.
  • Sprinkle with buttered bread crumbs.
  • Broil until the surface is bubbling and golden, about 5 minutes, then serve.

Nutrition Facts : Calories 670, Fat 28.6, SaturatedFat 16.8, Cholesterol 83.9, Sodium 305, Carbohydrate 76.2, Fiber 5.5, Sugar 5.1, Protein 28.1

BAKED ZITI OR PENNE RIGATE WITH CAULIFLOWER



Baked Ziti or Penne Rigate With Cauliflower image

You can add vegetables to just about any baked macaroni dish. Cauliflower works very well in this one, inspired by another Sicilian cauliflower dish in Clifford A. Wright's "Cucinia Paradiso."

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1 medium cauliflower, about 2 pounds, leaves and stem trimmed
Salt to taste
Pinch of saffron threads
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 anchovy fillets, rinsed and chopped
1 14-ounce can chopped tomatoes, with juice
Freshly ground pepper
2 tablespoons chopped flat leaf parsley
3/4 pound ziti or penne rigata
2 ounces pecorino or Parmesan, grated (1/2 cup)

Steps:

  • Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain. Cover the pot and turn off the heat. You will cook the pasta in the cauliflower water. Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.
  • Meanwhile, place the saffron in a small bowl and add 3 tablespoons warm water. Let steep for 10 to 15 minutes.
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Season to taste with salt (remembering that the anchovies will contribute a lot of salt) and freshly ground pepper. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in the cauliflower, saffron with its soaking water, and parsley, cover and simmer for another 5 minutes. Remove from the heat. Taste and adjust seasonings.
  • Bring the cauliflower water to a boil and add the pasta. Cook until just al dente, a few minutes less than you would cook it to serve. It will soften further when it bakes. Drain and transfer to a bowl.
  • Heat the oven to 375 degrees. Oil a 3-quart baking dish. Toss the pasta with half the cauliflower mixture and half the cheese and spoon into the baking dish. Combine the remaining cauliflower mixture and remaining cheese and spoon over the pasta. Drizzle on the remaining tablespoon of oil. Place in the oven and bake for 20 to 25 minutes, until bubbling. Serve hot.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 685 milligrams, Sugar 4 grams

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