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Easy Roasted Cauliflower Baked Ziti

A comforting baked ziti with roasted cauliflower and a creamy fontina-parmesan sauce.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Servings: 6 servings

Ingredients

  • 2 large cauliflower heads cut into florets
  • 1/4 cup olive oil
  • salt
  • 1/2 loaf French bread
  • 3/4 cup grated Parmesan cheese divided use
  • 12 tablespoons unsalted butter divided use
  • 1 lb tube pasta
  • 4 tablespoons all-purpose flour
  • 3 1/2 cups milk heated
  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 8 oz fontina cheese shredded

Instructions

  • Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 1/4 cup olive oil and a pinch of kosher salt and freshly ground black pepper on a baking sheet.
  • Roast the cauliflower 35–40 minutes, tossing occasionally, until caramelized and tender. Remove and let cool; this can be done up to two days ahead.
  • Make the breadcrumbs: pulse 1/2 loaf French bread in a food processor to coarse crumbs. Melt 4 tablespoons butter and toss with the crumbs and 1/4 cup grated Parmesan. Set aside.
  • Reduce oven temperature to 350°F (175°C). Cook the pasta according to package directions until al dente, then drain and set aside.
  • In a large oven-safe heavy-bottom saucepan over low heat, melt the remaining 8 tablespoons butter. Add 4 tablespoons flour and whisk to form a smooth paste, cooking about 1–2 minutes.
  • Slowly whisk in the hot milk, stirring constantly, and cook until the sauce thickly coats the back of a spoon, about 15–17 minutes.
  • Stir in 2 teaspoons kosher salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, and 1 teaspoon smoked paprika. Add the shredded fontina and stir until melted, then stir in the remaining 1/2 cup (approx. remaining) grated Parmesan.
  • Add the cooked pasta and roasted cauliflower to the sauce and stir gently to combine and coat evenly.
  • Sprinkle the breadcrumb-Parmesan mixture evenly over the top. Transfer the pan to the oven and bake 15–20 minutes, until cheese is melted and the top is lightly golden.
  • Remove from oven and let rest a few minutes before serving.

Equipment

  • Baking Sheet
  • Large Pot
  • oven-proof heavy-bottom saucepan or baking dish
  • Food processor or blender
  • Whisk
  • Large Bowl

Notes

  • Roast cauliflower up to two days ahead.
  • Use hot milk when making the sauce to prevent lumps.
  • Pulse bread to coarse crumbs for better texture.
  • Choose an oven-safe pan for stovetop-to-oven transfer.