Cauliflower and Noodles baked in Tomato Sauce is one of my favorite comfort food recipes. I stumbled upon this combination years ago when looking for new ways to use cauliflower, and it’s been a family favorite since then. The sauce is made from scratch, giving it a fresh, homemade taste that store-bought versions just can’t match. The crispy top layer gives way to a creamy, satisfying interior that’ll have everyone asking for seconds.
About the Recipe
This recipe hits all the right notes – it’s filling enough to be a main dish but doesn’t feel heavy. The cauliflower stays tender-crisp, while the noodles soak up the flavorful tomato sauce. It’s a clever way to include more vegetables in your meals, and kids love it too. The cheese and breadcrumb topping creates an irresistible golden crust that adds great texture.
Why You’ll Love This Recipe
You’ll love how the ingredients work together – the mild cauliflower pairs perfectly with the rich tomato sauce, while the noodles add substance. The dish is pretty forgiving – you can adjust seasonings to your taste, and the cooking process is straightforward. It’s also great for meal prep since it reheats well. Best of all, it’s a complete meal in one dish, saving you time on cleanup.
Cauliflower and Noodles baked in Tomato Sauce
Cooking Tips
– Don’t overcook the cauliflower – it should be firm enough to hold its shape
– Let the dish rest for 5-10 minutes after baking to set
– Use freshly grated cheese for better melting
– Keep an eye on the top during baking to prevent the breadcrumbs from burning
– Cook noodles al dente as they’ll continue cooking in the oven
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: about 1 hour. Serve hot as a main dish. Leftovers keep well in the fridge for up to 3 days – reheat in the oven for best results. This dish also freezes well for up to 2 months.
Similar Recipes
- Broccoli and Pasta Bake
- Vegetable Lasagna
- Baked Mac and Cheese with Roasted Vegetables
Nutrient Benefits
This dish packs a nutritional punch. Cauliflower provides vitamin C and fiber, while tomatoes offer lycopene and antioxidants. The cheese adds calcium and protein, making this a well-balanced meal. Using whole grain noodles can boost the fiber and nutrient content even more.
Cauliflower and Noodles baked in Tomato Sauce
Ingredients
- 1 Cauliflower (large)
- 50 gms Noodles
- 1 cup Cheese
- 1/2 cup Breadcrumbs
- 2 tbsp Butter (and a little extra)
- 1 tbsp Flour
- A greased Casserole dish
For the Sauce:
- 1/2 kg Tomatoes
- 1 Onion (medium, minced)
- 4 cloves Garlic (minced)
- 1 tsp Fresh Herbs (minced)
- Dried Oregano (a pinch)
- 1 tsp Chilli Powder
- 1/2 tsp Pepper Powder
- 1 tsp Sugar
- Salt to taste
Instructions
- Cut cauliflower into florets, discard the hard stem.
- Steam cook florets, sprinkling some salt.
- When done, they should be tender but crisp.
- Cook noodles according to instructions on packet, set aside.
- To make tomatoe sauce, boil tomatoes with enough water, cool, pass through a liquidiser, strain and take out thick tomato juice.
- Melt butter, add minced onion and garlic, fry to a light brown, add flour, stir fry till lightly browned.
- Add tomato puree, all the seasonings, cook till thick - sauce consistency.
- Remove from fire, add cauliflower, noodles and 3/4 of the cheese, mix thoroughly, pour into a greased casserole, even out surface.
- Sprinkle rest of the cheese, the bread crumbs and dot the surface with butter.
- Bake in a moderate oven till cheese melts and the top is browned.
- Serve hot as a main dish.
- Tip: Instead of noodles, you could use any pasta.
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Frequently Asked Questions
Can I make this dish ahead of time?
Yes. You can assemble the casserole up to 24 hours in advance. Keep it covered in the fridge and add the breadcrumb topping just before baking. You might need to add a few extra minutes to the baking time if cooking from cold.
What type of cheese works best?
Medium or sharp cheddar gives great flavor, but you can also use mozzarella for extra stretch, or a mix of both. Any good melting cheese will work well in this recipe.
Is there a way to make this gluten-free?
Merely swap regular noodles for gluten-free ones and use gluten-free breadcrumbs. Make sure to use cornstarch or gluten-free flour for thickening the sauce.
