> Recipes > Cauliflower

Tricolore penne and cauliflower cheese with hazelnuts

by
Karen Burns-Booth
Tricolore penne with cauliflower, cheese and hazelnuts

PT50M

Share recipe

Related recipes

Shaved brassica stem salad
Victoria Glass
Cauliflower with apple, raisin and cheddar
Nigel Mendham
Deep-fried cauliflower cheese
Sally Abé
Chargrilled romanesco salad
Monica Shaw
Whole wheat penne rigate with kale, chilli, garlic and Pecorino Romano
Valeria Necchio

hide story show story

This wonderful family dish for cauliflower cheese with hazelnuts and penne pasta is a cross between the eternally popular cauliflower cheese and macaroni cheese, but with an elegant and sophisticated twist, that will still appeal the children and adults alike. Using mezze penne tricolore adds a bit of fun as well as colour to the recipe, and the quill-shaped pasta is the perfect shape and size for the unctuous coating of cheese sauce.

Ingredients

save recipe
recipe saved
print recipe
shopping List
save recipe
recipe saved
print recipe
shopping List

Method

save recipe
recipe saved
print method
1
To begin, cook the pasta in salted boiling water for 8–10 minutes, adding the cauliflower florets for the last 5 minutes. Drain the pasta and cauliflower and set to one side in a large bowl
2
Preheat the oven to 200°C/gas mark 6 and butter a large ovenproof dish
3
To make the cheese sauce, make a roux by melting the butter in a pan then stirring in the flour. Stir over a low heat for a few minutes, then gradually whisk in the warmed milk
4
Keep whisking until you have a silky, thick sauce. Stir in three quarters of the cheese and mustard, then taste and adjust the seasoning with salt and pepper
5
Pour the cheese sauce over the cooked pasta and cauliflower and mix well. Spoon it into the prepared ovenproof dish and scatter the remaining cheese over the top
6
Bake in the oven for 15–20 minutes, until it is golden brown and bubbling, adding the chopped hazelnuts over the top for the last 3–4 minutes. Garnish with parsley and serve immediately with seasonal green salad and crusty bread

Brought to you by Barilla

Follow Barilla


Share recipe

Brought to you by Barilla

Follow Barilla


Karen Burns-Booth Profile Picture
Karen Burns-Booth

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

Comments ()

Tricolore penne and cauliflower cheese with hazelnuts

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...
loading

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 

NAVIGATE

© Great British Chefs 2019