I was a bit dubious as to whether or not I was going to pull this off, I have a bad track record with home-made Béchamel sauce and so I did anticipate something going awry... However, I was pleasantly surprised at how easy this ended up being and the sauce turned out delicious if I do say so myself. I made a large pyrex dish of this for our dinner and it was demolished so, I can't have gone far wrong!
For this recipe I used the following ingredients and served six people (and had enough for second helpings) but you can easily modify this recipe for a smaller family.
1kg frozen Cauliflower florets
500g dried pasta (I used Farfalle)
1 litre of milk
8 tbsp flour
Salt & Pepper
4-6 tablespoons breadcrumbs
- Preheat the oven to 200 degrees (fan oven).
- Cook the cauliflower and pasta in separate pans as packaging directs, and set aside.
- In a separate pan, add the milk, butter and flour and whisk continually over a high heat until sauce has thickened, seasoning with salt & pepper, to create your Béchamel sauce.
- Remove the Béchamel sauce from the heat and add most of the cheese, stirring well to combine.
- Drain the cauliflower and pasta and add to your oven dish.
- Pour over the cheesy Béchamel sauce and mix well until completely covered.
- Sprinkle the remainder of the cheese and the breadcrumbs over the top and bake in the oven for approx 15-20 minutes until you have a lovely golden brown crust forming on the top (see pic for example).