Best Roasted Cauliflower Shells And Cheese Recipes

CRUSTY BAKED SHELLS & CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees.
• Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook al dente, according to the instructions on the package. Since it will be baked later, don't overcook it! Drain and pour into a very large bowl.
• Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) saute pan over medium-high heat, add half the cauliflower in one layer, and saute for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of oil to the saute pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl.
• Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley, and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.

ROASTED CAULIFLOWER WITH CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine cauliflower, onion, and garlic in a bowl. Add olive oil, Parmesan cheese, and Cheddar cheese and stir to coat. Arrange on the prepared baking sheet.
• Cook in the preheated oven until lightly browned, 35 to 45 minutes.

ROASTED CAULIFLOWER SHELLS AND CHEESE RECIPE

Steps:

• Preheat oven to 450 degrees Chop cauliflower into florets and place on a baking sheet Drizzle with olive oil (I used less than 1/4 cup worth) Sprinkle on salt, pepper, garlic powder, and onion powder, and use hands to toss and combine Roast cauliflower for 20 - 30 minutes, checking 2-3 times to flip/stir, until slightly blackened on the edges While cauliflower is roasting, cook pasta according to package instructions (I did not salt my pasta water) In a large sauce pan, add mozzarella, parmesan, milk, and cornstarch Heat to medium and stir for 5 - 10 minutes, until it forms a thick cheese sauce Once sauce is done, add in cooked pasta and roasted cauliflower and stir to combine Salt and pepper to taste if necessary (I did not add any additional to mine) Serve immediately