Cauliflower Pasta Bake with Brie and Fontina is like a combination of a fancy mac and cheese with veggies! Two dishes at once.
Cauliflower | Pasta | Milk Olive Oil | Fontina Cheese | Brie Butter | Flour | Nutmeg Panko Breadcrumbs | Thyme Pecorino Cheese | Salt | Pepper
roast cauliflower Cut up the cauliflower, mix with olive oil, salt and pepper, and roast for 20 minutes.
make a roux Cook the pasta according to instructions, but 2 minutes less than al dente. Next, melt butter, add flour and stir in the milk one cup at a time, then cook until the sauce thickens.
assemble pasta bake Remove from the heat and mix in Fontina and Brie cheese until melted, then add nutmeg. Gently mix the cauliflower and pasta in a baking dish.
bake Pour over the sauce, then mix the Panko with Pecorino cheese and thyme and sprinkle over the top. Bake until bubbly and golden brown.