Spiced Cauliflower and Gemelli Pasta Bake with Creamy Cheese Sauce

This pasta bake brings together tender gemelli, crispy roasted cauliflower and a rich, creamy cheese sauce with a hint of warm North African spices. It’s a comforting dish that feels lighter and brighter than traditional mac and cheese, making it perfect for any weeknight dinner.

Serve it alongside a simple mixed green salad tossed with balsamic vinegar and olive oil for a complete meal that’s both satisfying and fresh.

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Ingredients

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

6 ounce Gemelli PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 cup MilkView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Bring a large pot of salted water to a boil. On a baking sheet, toss cauliflower florets with a drizzle of olive oil, salt, pepper and ½ teaspoon Turkish spice blend. Roast until tender and lightly browned, about 25 minutes.
2. Meanwhile, thinly slice scallions, separating white and green parts. Halve, peel and finely chop the yellow onion.
3. Cook gemelli pasta in the boiling water until al dente, 9-12 minutes. Drain and set aside.
4. In a large ovenproof skillet or pan, melt 1 tablespoon butter over medium-high heat. Add chopped onion and scallion whites; cook until softened, 3-5 minutes. Stir in remaining ½ teaspoon Turkish spice blend and cook until fragrant, about 1 minute. Sprinkle flour over the mixture and cook, stirring, for 1-2 minutes.
5. Slowly whisk in 1 cup milk, then stir in veggie stock concentrate. Bring to a simmer and cook until thickened, about 2 minutes. Remove from heat and stir in Italian cheese blend until melted. Season with salt and pepper to taste.
6. Add cooked gemelli and roasted cauliflower to the cheese sauce, stirring to combine. If your pan is not ovenproof, transfer the mixture to a baking dish. Bake until the top is crisp and golden, about 5 minutes.
7. Toss mixed greens with balsamic vinegar and a drizzle of olive oil. Divide pasta among plates, sprinkle with scallion greens and serve with the salad on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or shells works well in this recipe.

What can I substitute for Turkish spice blend?

You can make your own blend with equal parts cumin, coriander, paprika and a pinch of cinnamon or allspice.

Can I make this dish ahead of time?

Yes, assemble the pasta and sauce, then refrigerate. Bake just before serving, adding a few extra minutes if needed.