Cauliflower and pasta cheese bake

A cheesy starter that combines two types of cheeses and the crunch of baked pasta

Makes 6-8 “cakes” 


  • 1 medium cauliflower, cut into florets
  • 1 small onion
  • 1 tbsp olive oil
  • 200g ditali pasta (zibeg)
  • 50g gruyere cheese, grated (or blue cheese)
  • 50g Parmesan cheese + some extra for sprinkling on top
  • 1 tub light yoghurt
  • Pinch of nutmeg
  • 1 tsp English mustard
  • 1 egg, lightly beaten
  • Salt and pepper


  1. Heat oven to 200°C. 
  2. Steam the cauliflower until tender.  
  3. Fry the chopped onion in olive oil until translucent and starting to brown. 
  4. Meanwhile cook the pasta al dente. 
  5. In a large bowl mash the cooked cauliflower, add the yoghurt, nutmeg and mustard. 
  6. Drain the pasta and run under cold water, drain again and add to the cauliflower mash. 
  7. Add the fried onions, the beaten egg and the cheese. 
  8. Season and give a good stir.  
  9. Place in greased ramekins and top with some grated Parmesan.  
  10. Bake for about 15 to 20 mins until bubbling and golden on top.  

Recipe provided by Gaby Holland