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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Cauliflower-Noodle Gratin

Cummulative Rating
N/A
Servings
Makes 8 servings.
Difficulty
Easy

Ingredients

12 oz. cottage cheese
2/3 cup Parmigiano Reggiano cheese, grated
3/4 cup cream
3 Tablespoons unsalted butter
1/4 cup gf bread crumbs
1 Tablespoon fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1 small head of cauliflower, cut into 1 inch long florets
1 cup gf vegetable Stock
8 oz. gf fettucine, broken into 3 inch pieces

Directions

Preheat the oven to 400°F. Lightly butter a 9x13 inch baking pan; set aside.

Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and set aside.

In a food processor, process the cottage cheese, 1/3 cup of Parmigiano Reggiano cheese, and cream until well blended.

Melt 1 tablespoon of the butter in a 12 inch skillet over high heat. Add the breadcrumbs, thyme, rosemary and season with salt and freshly ground black pepper. Sauté for a couple minutes, stirring occasionally, until the bread crumbs are lightly browned and crisped. Transfer the breadcrumbs to a plate and wipe the skillet clean with a paper towel.

Melt 1 tablespoon of the butter in the same skillet over high heat. Add half the cauliflower and cook until well browned, about 2-3 minutes. Transfer the cauliflower to a plate. Lower the heat to medium high and add the remaining tablespoon of butter. Add the remaining cauliflower and brown for 2-3 minutes. Return the first batch of cauliflower to the skillet and add the vegetable stock; cook until the cauliflower begins to get tender but still is a little crunchy, about 3 minutes. Remove the pan from the heat and season with salt and freshly ground black pepper.

Place the cauliflower along with the stock into the empty pasta pot. Add the cottage cheese mixture and the cooked pasta and stir to combine. Adjust seasonings, if needed, with salt and freshly ground black pepper. Spread the mixture into the prepared baking dish. Sprinkle the remaining Parmigiano Reggiano cheese and the breadcrumb mixture over the top. Bake until the top is lightly golden brown and the cheese is bubbling, about 20-30 minutes. Let cool on a wire rack for 10 minutes before serving.

Tips

We used Tinkyada’s gf fettucine for the gf pasta in this recipe. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

#533 Tinkyada Fettucine