Creamy Cauliflower Shells and Cheese
Yield: 4-6 servings
  • pasta, cooked al dente and drained. (I used shells but any kind will do)
  • 1 small head of cauliflower, cut into florets
  • 3 tablespoons of butter
  • 3 tablespoons of flour
  • 3 cups of milk
  • 2 cups of white cheddar cheese, grated
  • ½ cup panko bread crumbs
  • salt & pepper to taste
  1. In a large pot of salted water, boil the cauliflower until super soft, about 7 minutes. Drain and set aside.
  2. In a large saucepan or dutch oven, melt the butter. Add the flour and whisk constantly until golden brown. Gradually add the milk and stir until smooth and thickened (about 5 minutes.)
  3. Add the grated cheese, and then salt & pepper to taste. Stir until smooth and creamy.
  4. Using a food processor or blender, pureƩ the cauliflower until smooth, . Or, put the cauliflower florets directly into the cheese sauce and use an immersion blender to pureƩ the sauce.
  5. Stir in the cooked pasta, tossing until evenly coated.
  6. Turn the sauce/pasta into an 8x8 baking dish. Top with a bit more freshly ground pepper if you have, and bake for 10 minutes or until golden and bubbly.
  7. While cooling, toast the panko in a medium sized skillet with a little bit of olive oil, stirring frequently until golden brown. Sprinkle over the pasta and enjoy!
Recipe by The Baker Chick at