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Nadia James

Cauliflower Gruyere Pasta Casserole

Cauliflower Gruyere Pasta Casserole — A warm, shareable side bake that can be assembled in advance with precooked components.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting / chilling / cooling 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 portions
Course: Dinner
Cuisine: American-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups fully cooked, cooled short pasta
  • 2 cups cooked chopped cauliflower
  • 1 cup shredded cheddar or mozzarella cheese
  • 1 cup milk
  • 2 large eggs, beaten
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked chopped cauliflower
  • 1/2 cup shredded Gruyere

Equipment

  • 8-inch baking dish
  • mixing bowl
  • food thermometer

Method
 

  1. Preheat oven to 375°F; lightly oil an 8-by-8-inch baking dish. Use fully cooked rice or pasta and cooked vegetables.
  2. Whisk milk, beaten eggs, salt and pepper in a bowl; fold in cooked grains, vegetables and half the cheese.
  3. Stir in special additions (cooked chopped cauliflower, shredded Gruyere) and spoon mixture into the baking dish. Sprinkle remaining cheese on top.
  4. Bake uncovered 30–35 minutes until the center is fully set and an instant-read thermometer registers at least 165°F.
  5. Rest 10 minutes before serving.

Notes

  • Cook rice or pasta and vegetables before assembly; the oven sets the casserole rather than cooking raw ingredients.
Storage: Refrigerate within 2 hours in shallow containers, use within 3–4 days and reheat to 165°F.
Serving suggestion: Serve on a festive platter.