Roasted Cauliflower Broccoli and Pasta Bake is a delicious side dish with a little pancetta to enhance the flavor of the vegetables.
We were planning on grilling steak this weekend so Mike suggested I try a vegetarian dish the night before. I love to get suggestions. After scouring my sources, I came up with this roasted cauliflower and broccoli pasta bake. While not entirely vegetarian, I thought it was close enough, vegetable sometimes just need some pancetta to bring out their flavor. I thought the roasted broccoli would overpower everything, but it didn’t. Of course you could leave it out and just increase the cauliflower but give the broccoli a try. This was creamy and full of flavor. The panko on top gave it a nice buttery crunch. I can’t wait to eat the leftovers. You could lighten this up by cutting the milk with chicken broth, but I think a little fat is not so bad, especially when you are eating vegetables!Print
Roasted Cauliflower, Broccoli, and Pasta Bake
- Category: Side
- 4 tablespoons olive oil
- 1 head cauliflower, cut into bite size florets
- 8 cups broccoli, cut into bite size florets
- salt and pepper
- 1 1/2 cups pasta
- 4 ounces pancetta, chopped
- 1 small yellow onion, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/4 cup white cheddar cheese, shredded
- 1 cup Panko crumbs
- Preheat oven to 400º. Line 2 baking sheets with parchment paper.
- Toss cauliflower in 2 tablespoons olive oil and salt and pepper. Place on one of baking sheets. Do the same with broccoli. Bake for 10 minutes, reposition and bake an additional 10 minutes. Remove when tinged with brown.
- Cook pasta in large pot of salted water. Drain.
- Heat a very large pan over medium heat. Add 1 tablespoon olive oil and pancetta and cook, stirring occasionally for about 4 minutes, until brown and crispy. Add onions and thyme and cook unit onions are tender. and slightly brown. Sprinkle the flour over the top and stir for 1 minute.
- Gradually stir in flour and increase heat to medium-high bringing it to a simmer. Reduce heat to medium and gradually stir in milk and cream, heat to simmer, stirring often for about 4 minutes or until it is lightly thickened. Remove from heat and add cheese, stirring until melted. Season with salt and pepper.
- Add pasta and vegetables and pour into prepared pan. Melt butter in small bowl and add panko crumbs to it and sprinkle over the top of the pasta. Bake for 10 minutes or unit the crumbs are golden. Let sit for 5 minutes before serving.
- Curtis Stone What’s for Dinner.