Pasta with cauliflower and breadcrumb gratin in a bundt pan

The author of Flavors and Moments, Patricia, surprises us today with a recipe that's ideal for everyday life but presented in the most original way! I would have liked to see the kids' faces when they saw that on the table, at mealtime, there was a cake pan instead of the traditional serving dish. I can just picture them saying "But Mom, this pan is for cakes!"

Well, yes, the Bundt cake pans they're for cakes... but why not give them other uses? They're molds that can go in the oven, so they can be used for gratins or to finish off any recipe; and they'd also be ideal for giving cold salads a super-original shape, for example, since served in the shape of Bundts, they could add a very original touch to the table this summer.

The recipe has been prepared in the new Nordic Ware Square Bundt pan, which we like so much, and which we welcome with this recipe!

Today I’m sharing a very simple recipe, with seasonal vegetables, a creamy, smooth sauce... and some simple gratinéed bacon breadcrumbs that will delight both kids and grown-ups! And it couldn’t be more true: I enjoyed it, but it was a real pleasure to see how happily the kids ate the cauliflower, which was so well hidden in the same white as the sauce and the pasta.

But maybe it’s not the recipe that will catch your eye the most, but the dish I baked it au gratin in and served it in! What do you think? Well, NordicWare bundt pans aren’t just for making incredible sponges and cakes; when the occasion calls for it, we can surprise our loved ones, especially the little ones at home, with a wonderful, complete and very nutritious pasta dish—but with that playful touch that will be great fun at the table!!!

To get boiled pasta with cauliflower just right, nothing better than in the beautiful cast iron casserole which, over low heat, will give us that touch that, together with the creaminess of the sauce, will be a caress on the palate. The breadcrumb gratin is the salty and crunchy touch that simply makes it irresistible!

The recipe is inspired by one from Jamie Oliver book, and as he says, it's a recipe to enjoy and share.

In the photo, presentation of the ingredients in the Le Creuset round cast iron casserole, and Pallarès carbon steel kitchen knife

Ingredients

• 1 medium cauliflower
• 400g of pasta (macaroni, elbow, spiral…as desired)
• 180g freshly grated mature Cheddar cheese.
• 6 slices of bacon
• 2 slices of bread (country-style, farmhouse, or payés)
• 2 sprigs of fresh rosemary
• 1 small clove of garlic
• 200ml cooking cream (or crème fraîche)
• Grated Parmesan cheese for serving

Production

We preheat the oven to 200º.

In a casserole-style pot with boiling water, salt, and a drizzle of olive oil, we will cook the cauliflower cut into small florets together with the pasta, following the cooking time indicated by the manufacturer over medium heat with the lid slightly ajar.

Meanwhile, let's start toasting the bacon in a frying pan or skillet without oil, until it is golden but not crispy, because remember that we’re going to chop it together with the bread and we want the crunchy touch to come from the gratin. If you prefer, you can take advantage of the oven’s heat to toast it there on a tray with parchment paper. Once ready, we place the bacon together with the bread, the rosemary, and a drizzle of olive oil, in the food processor with the chopping blade. We chop until we get the consistency of very finely chopped crumbs and set aside.

We prepare a large bowl where we drain the pasta with the cauliflower, taking care not to lose that liquid, which we will use later for the cream.

In the same pot or casserole previously used, we pour about 300ml of the pasta cooking liquid, the crushed garlic clove, the cream, and the grated Cheddar cheese (for grating, I definitely recommend the Microplane Zester Grater, there's nothing like it!), over medium heat. Stir for a couple of minutes and then add the pasta and cauliflower, stirring gently. If we find it necessary, we can add a bit more liquid to give it a loose, juicy texture. Season to taste with salt and pepper and pour into the Bundt pan (or, failing that, into the oven-safe dish where we're going to gratin it), spreading evenly. Now cover with the crumbs and go straight into the oven for about 7-8 minutes, or until you see the cream bubbling and the crumbs begin to brown with a crunchy texture.

We take it out of the oven and straight to the table to enjoy with the family!

NOTES:

- Remember to use wooden serving spoons (or, failing that of silicone) to avoid scratching the mold.

- For baking, I would normally recommend another type of mold, but I think it's great to give versatility to the bundts, especially when we're talking about using them, as in this case, to serve a pasta dish at the table that we've only had to bake au gratin.