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Homemade Easy Roasted Cauliflower Baked Ziti photo

Easy Roasted Cauliflower Baked Ziti

A comforting baked ziti with roasted cauliflower and a creamy fontina–parmesan sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Baking Sheet
  • Food Processor
  • Large Pot
  • large oven-proof heavy-bottom saucepan or skillet
  • Whisk
  • Mixing Bowl
  • Measuring cups and spoons

Ingredients
  

  • 2 large cauliflower heads cut into florets
  • 1/4 cup olive oil
  • salt to taste
  • 1/2 loaf French bread for breadcrumbs
  • 3/4 cup grated Parmesan cheese divided use; reserve 1/4 cup for breadcrumbs
  • 12 tablespoons unsalted butter divided use (4 Tbsp for breadcrumbs, remaining for sauce)
  • 1 lb pasta tube such as ziti; cook according to package
  • 4 tablespoons all-purpose flour
  • 3 1/2 cups milk heated
  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 8 oz fontina cheese shredded

Instructions
 

  • Preheat the oven to 425°F (218°C). Toss the cauliflower florets with 1/4 cup olive oil and season with kosher salt and freshly ground black pepper.
  • Spread the florets in a single layer on a large baking sheet and roast, tossing occasionally, until caramelized and tender, about 35–40 minutes. Remove and set aside to cool.
  • Meanwhile, make the breadcrumbs: pulse the half loaf of French bread in a food processor to coarse crumbs. Melt 4 tablespoons of the butter and toss it with the breadcrumbs and 1/4 cup grated Parmesan; set aside.
  • Reduce oven temperature to 350°F (177°C). Cook the pasta in salted boiling water according to package directions until al dente; drain and set aside.
  • In a large oven-proof heavy-bottom saucepan over low heat, melt the remaining 8 tablespoons butter. Whisk in the 4 tablespoons flour and cook, whisking, about 1–2 minutes to form a smooth paste.
  • Slowly add the heated milk while whisking constantly. Continue to cook and whisk until the sauce thickens and coats the back of a spoon, about 15–17 minutes.
  • Stir the 2 teaspoons kosher salt, garlic powder, onion powder, and smoked paprika into the sauce. Add the shredded fontina and stir until melted, then stir in the remaining 1/2 cup (approximately) grated Parmesan.
  • Add the cooked pasta and the roasted cauliflower to the sauce and stir gently to combine so everything is evenly coated.
  • Sprinkle the breadcrumb mixture evenly over the top. Transfer the pan to the preheated 350°F oven and bake 15–20 minutes, until the cheese is melted and the top is lightly golden.
  • Remove from the oven and let rest a few minutes before serving.

Notes

  • The roasted cauliflower can be made up to two days ahead.
  • Use warm milk to help the sauce thicken evenly.
  • Pulse bread to coarse crumbs for better texture.
  • Adjust salt to taste, especially if using salted butter.