Cauliflower and Gruyere Macaroni Gratin Recipe

Cauliflower and Gruyere Macaroni Gratin


1 Head of Cauliflower (chopped into tiny florets)

1 tbs Olive Oil

8 oz Elbow Macaroni

8 oz Gruyere, shredded

1 1/2 cups Heavy Cream

1 tsp Mustard Powder

1/4 tsp Ground Nutmeg

1/2 tsp Sea Sal

1/2 tsp Freshly Ground Black Pepper

3 oz Parmesan (finely grated)


  1. Preheat oven to 375 F. Toss the cauliflower florets with the olive oil and give them a light dusting of salt and pepper. Roast them for 20-25 minutes in a 9X9 inch pan or a similar-sized casserole dish. The florets should be slightly browned and easily pierced with a fork.
  2. While the cauliflower is roasting, cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.
  3. Pour the pasta into the rooasting pan with the cauliflower. Add the Gruyere, cream, mustard, nutmeg, salt, and pepper. Stir until ingredients are well mixed. Use a spoon to push the pasta beneath the surface of the cream and heavily sprinkle the top with Parmesan.
  4. Bake for 1 hour. Allow to cool for 5 to 10 minutes so the cream sets before serving.