Pasta and Cauliflower with Cheese Sauce

Pasta and Cauliflower with Cheese Sauce 150 Author: Canadian Living Credits: Pasta and Cauliflower with Cheese Sauce 150

Mother Nature invented cauliflower as a perfect partner to cheese. Nothing else in the vegetable world (except, perhaps, potatoes) pairs as wonderfully with cheese, as cooks around the cheese-making world have proved throughout history. Serve with extra Canadian Parmesan cheese and pepper to sprinkle over top.

  • Portion size 6 servings



In saucepan, heat oil over medium heat; cook shallots, garlic, salt and pepper until softened, about 3 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Stir in parsley; cook until wilted, about 30 seconds.

Stir in vegetable broth and milk; bring to simmer. Reduce heat to medium-low; simmer for 2 minutes. Stir in Cheddar cheese and Parmesan cheese until melted.

Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until 2 minutes before al dente. Add cauliflower and return to boil; boil for 2 minutes. Reserving 1/2 cup of the cooking liquid, drain and return to pot. Reduce heat to medium-low; stir in cheese sauce to combine, adding some of the reserved cooking liquid if necessary to moisten.

Makes 4 to 6 servings.

Nutritional facts Per each of 6 servings: about

  • Sodium 637 mg
  • Protein 20 g
  • Calories 448.0
  • Total fat 18 g
  • Potassium 314 mg
  • Cholesterol 39 mg
  • Saturated fat 9 g
  • Total carbohydrate 52 g


  • Iron 23.0
  • Fibre 0.0
  • Folate 78.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 33.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 73.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick & Easy

Pasta and Cauliflower with Cheese Sauce