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Cauliflower mac&cheese

Contrary to the tastes of young people, I loved cauliflower and my mother made a pasta and cabbage that was to lose your head, so I invented a recipe with cabbage and my new “love”, bechamel. This dish met everyone’s favor, so much so that my mom still cooks it every now and then.


1 Small cauliflower

280 gr of broken spaghetti

1 mozzarella of 250 gr

150 gr of cooked ham

Parmesan Cheese

½ liter of whole milk

50 grams of unsalted butter + one for greasing the pan and one for browning

50 grams of flour

Nutmeg as required


Fill a saucepan with water and bring to a boil.

Meanwhile, clean and cut the cauliflower into florets that you will throw into the boiling water.

Prepare the béchamel: bring the milk to a boil, meanwhile in a saucepan, melt the butter and add the flour, turn with a small whisk and add the hot milk a little at a time, stirring constantly. Keep stirring until everything is brought back to a boil (it will take a few minutes). Add the nutmeg and salt. Set aside, stirring occasionally.

Salt the water with the cabbage and lower the pasta. Bring to cooking and pour. Season the pasta and cabbage with the béchamel. Prepare the pan for the oven, brushing it with butter and sprinkle with breadcrumbs. Make a layer of pasta then a layer of diced mozzarella and cooked ham, a little béchamel, then a generous sprinkle of grated Parmesan cheese. Another layer of pasta, one of bechamel then breadcrumbs. Spread the butter into flakes and bake in a preheated oven at 180C until a golden and crunchy crust forms.

Let it rest for 15 minutes, serve and get ready for a standing ovation!

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