Baked Pasta with Cauliflower

Back in October, Bon Appetit presented several hearty and comforting fall meals, and this was one of them. As I re-read the recipe, I realized I was a little short on time to follow the precise instructions. With just a couple of changes, I ended up with a very similar dish and a rich and filling dinner. My cauliflower came from Hands of the Earth farm, and I grabbed the pipe rigate whole wheat pasta at Central Market instead of penne. Other than using whole wheat pasta, my recipe modifications in no way improved the nutritional profile of this dish. The cream, butter, and cheeses were all used in their specified quantities.

So, to speed up the process, I did not boil the cauliflower nor did I peel the tomatoes. Instead, I sautéed the cauliflower chunks over medium heat for seven minutes or so and then added the diced tomatoes with skins and green onions. The vegetables were transferred to a large mixing bowl. I moved on to the sauce while the pasta boiled. I prepared the sauce as suggested and added it to the mixing bowl with the partially cooked pasta. All was mixed and layered into the baking dish with more cheese. I skipped the breadcrumbs all together because I never apply breadcrumbs to mac and cheese, maybe some day, and it saved another few minutes. Instead, the remaining cheeses were the lone topping. The dish went into a 375 degree oven, rather than 350, and baked for 25 minutes rather than 35. To brown the top a little more, I turned on the broiler for a couple of minutes. It didn’t exactly become a five minute meal, but I saved 25 minutes or so overall. These days, I’ll take an extra 25 minutes when I can get it.

As promised by the article, it was hearty and comforting. The flavor of the cheeses was fantastic, and the cauliflower was perfectly tender. I’m glad I skipped the boiling, or the cauliflower might have been too soft. Kurt would like to try the dish again with the dijon omitted, and I can understand his point. The mustard added a slightly sharp note to an otherwise very mild combination of tastes. The green onions, I think, could handle the job of delivering a contrasting flavor on their own while the mild cauliflower, pasta, and cheese stick to the business of comfort food goodness. It is rich, it is heavy, but there is cauliflower, and it is very enjoyable to eat.