Roasted cauliflower and caramelized onion mac n cheese Roasted cauliflower and caramelized onion mac n cheese
Prep 15 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 pack of bow tie pasta (450g)
  • ¼ Cup olive oil
  • 1 clove garlic, minced
  • 1 onion, thinly sliced
  • 1 whole head of cauliflower, sliced into 1/2 inch slices
  • 1 tsp salt plus more for the pasta
  • 1½ Cups shredded cheddar cheese (use more if you wish)
  • 1 Cup milk
  • 2 tbsps grated parmigiano cheese
  • Seasoned bread crumbs, enough to shake over the dish
Roasted cauliflower and caramelized onion mac n cheese

We were tired of our usual cauliflower dishes and I tried something new. The kids are already asking me for it again. Roasting the cauliflower first brings out the amazing flavours and I absolutely loved getting one whole head of cauliflower in there. There is also very little prep involved and you can bake this dish why you are doing other things.

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  1. Wash and cut the cauliflower. Place it in an oven safe lasagna dish along with the sliced onion.  Cover with olive oil, oregano and garlic and stir until coated.  Arrange in a single layer on the tray.
  2. Bake at 375F for 35 minutes, turning once halfway through.  
  3. In the meantime, boil your pasta in a pot of salted water and drain 2 minutes before al dente cooking time indicated on the box.
  4. Add to the tray with the roasted cauliflower and onions along with the cheese and milk.  Mix well.  Add salt if needed.  
  5. Flatten the pasta out evenly and sprinkle the top with bread crumbs. Lower oven to 350F and bake for another 15-20 minutes or until the top is crispy.
  6. Enjoy hot.


Roasted cauliflower and caramelized onion mac n cheese Roasted cauliflower and caramelized onion mac n cheese
Roasted cauliflower and caramelized onion mac n cheese

We were tired of our usual cauliflower dishes and I tried something new. The kids are already asking me for it again. Roasting the cauliflower first brings out the amazing flavours and I absolutely loved getting one whole head of cauliflower in there. There is also very little prep involved and you can bake this dish why you are doing other things.

Prep 15 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 pack of bow tie pasta (450g)
  • ¼ Cup olive oil
  • 1 clove garlic, minced
  • 1 onion, thinly sliced
  • 1 whole head of cauliflower, sliced into 1/2 inch slices
  • 1 tsp salt plus more for the pasta
  • 1½ Cups shredded cheddar cheese (use more if you wish)
  • 1 Cup milk
  • 2 tbsps grated parmigiano cheese
  • Seasoned bread crumbs, enough to shake over the dish
favorite
print
like
  1. Wash and cut the cauliflower. Place it in an oven safe lasagna dish along with the sliced onion.  Cover with olive oil, oregano and garlic and stir until coated.  Arrange in a single layer on the tray.
  2. Bake at 375F for 35 minutes, turning once halfway through.  
  3. In the meantime, boil your pasta in a pot of salted water and drain 2 minutes before al dente cooking time indicated on the box.
  4. Add to the tray with the roasted cauliflower and onions along with the cheese and milk.  Mix well.  Add salt if needed.  
  5. Flatten the pasta out evenly and sprinkle the top with bread crumbs. Lower oven to 350F and bake for another 15-20 minutes or until the top is crispy.
  6. Enjoy hot.