Cauliflower Alfredo Bake
Cauliflower Alfredo Bake is a deliciously light yet creamy casserole made from tender pasta, cauliflower sauce, and cheese. It combines traditional Italian flavors with modern healthy twists. Each bite feels indulgent but remains nutritious, making it a perfect weeknight dinner option.
Ingredients
- 1 medium cauliflower, chopped into florets
- 2 cups cooked pasta (penne or rotini)
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1½ cups milk or unsweetened almond milk
- ½ cup grated Parmesan cheese
- ¼ cup cream cheese (optional for richness)
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Boil cauliflower florets until tender, about 10 minutes. Drain and set aside.
- Heat olive oil in a pan, sauté garlic until fragrant.
- Add cooked cauliflower and milk. Simmer for 3–4 minutes.
- Blend the mixture with Parmesan, cream cheese, salt, and seasoning until smooth.
- Combine cooked pasta with the creamy sauce.
- Transfer to a baking dish and top with mozzarella cheese.
- Bake at 375°F (190°C) for 20–25 minutes until golden and bubbly.
- Garnish with parsley and serve hot.
Notes
- Choose gluten-free pasta for dietary needs.
- Add grilled chicken for extra protein.
- Roast cauliflower for a richer flavour.
- Blend sauce until silky for best results.
- Store leftovers in the fridge for up to three days.