• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course - Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Pizza and Pasta

    By Carol Published: May 4, 2016 Modified: Feb 24, 2022 | This post may contain affiliate links. Please read my disclosure.

    Cheesy Baked Orecchiette with Cauliflower

    Jump to Recipe
    4.50 from 2 votes
    1 hour 25 minutes
    What's better than adult mac and cheese? Baked Orecchiette with Cauliflower, Bacon and Taleggio is comfort food with an elegant side!

    Cheesy Baked Orecchiette with Cauliflower, Bacon and Taleggio is comfort food with a touch of elegance!  It's like adult mac and cheese!

    Photo of Baked Orecchiette with Cauliflower, Bacon and Taleggio in white baking dish on white surface with bread in the background.

    When I first moved to the Memphis area a little over 20 years ago, I almost wept when I saw the selection of grocery stores in this area.  This was long after the Jeremiah Tower/Alice Waters-inspired American food revolution!

    I mean.... Had Memphis not heard there was a food revolution?  My husband tried to cushion my fall beforehand and told me that when you get to Memphis, turn your clock back 25 years.  Ugh.

    Specialty ingredients were not to be found, but I married for love and suddenly had two stepkids, so I tried to tell myself.... Deal with it, sister.  Who needs anything but boxed macaroni and cheese right now anyway?

    That was then.  This is now.  We now have amazing grocery stores and international markets popping like popcorn around here where I can find specialty ingredients like Tallegio cheese.  Orecchiette with Cauliflower, Bacon and Taleggio is nothing like your kid's mac-and-cheese!

    Photo of Baked Orecchiette with Cauliflower, Bacon and Taleggio with a wooden spoon taking a scoop from pan.

    Regular white cauliflower is not a "specialty" vegetable, however, it's now possible to find beautiful orange, purple and bright green cauliflower--even here!  Bacon certainly isn't new either but it's been on a roll that shows no sign of slowing down.

    Here's an ingredient that needs to have its day in the sun--Taleggio cheese!

    Photo of a wedge of Tallegio cheese on white cheesecloth.

    TABLE OF CONTENTS - Find the Info You Need FAST!

    • What is Taleggio cheese?
    • More baked pasta recipes you'll love:
    • Cheesy Baked Orecchiette with Cauliflower
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    What is Taleggio cheese?

    Taleggio has been around since the 9th century and is named after the valley of its origin.  It has an edible coarse rind with a rich, mellow taste.

    If you can't find Taleggio, brie or fontina make great substitutes.

    Photo of orecchiette spilling out of bag.

    I could not help myself when I came upon fresh, imported orecchiette (pronounced orek-yet-tee, meaning "small ears" or "little ears") at Whole Foods.  Feel free to use any pasta shape you have around the house.  I like orecchiette for this dish because it acts like a little "scoop" which holds onto the creamy sauce.

    Photo of Baked Orecchiette with Cauliflower, Bacon and Taleggio in white baking dish.

    This dish can be assembled up to 24 hours in advance of baking and serving.  It's going to be super cold coming right out of your refrigerator, so you may need to increase the baking time.

    Let's eat!

    Close-up photo of Baked Orecchiette with Cauliflower, Bacon and Taleggio with wooden spoon removing some of the dish.

    More baked pasta recipes you'll love:

    • Shrimp, Scallop and Artichoke Lasagna
    • Lasagna with Pesto, Green Beans and Potatoes
    • Spaghetti Pie with Three Cheeses
    • Baked Orzo with Pesto, Peas, Prosciutto and Mascarpone
    • Hatch Green Chile Mac and Cheese
    • Cheese-Stuffed Pasta Shells with Chunky Garden Marinara Sauce
    • Chicken, Spinach and Artichoke Cannelloni
    • Baked Spaghetti Frittata with Broccoli Rabe, Bacon and Three Cheeses

    Cheesy Baked Orecchiette with Cauliflower

    4.50 from 2 votes
    By: Carol | From A Chef's Kitchen
    Cheesy Baked Orecchiette with Cauliflower, Bacon and Taleggio is comfort food with a touch of elegance!  It's like an adult mac and cheese!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 40 mins
    Cook Time 45 mins
    Total Time 1 hr 25 mins
    Course Pizza and Pasta
    Cuisine Italian
    Servings 4
    Calories 719 kcal

    Equipment

    • Pasta Pot with Insert
    • Rimmed Sheet Pan
    • Saucepan
    • 11 x 7 Baking Dish

    Ingredients
      

    • 12 ounces orecchiette - fresh or dried
    • 3 tablespoons olive oil - divided, plus more for the baking dish
    • 5 cups cauliflower florets - approximately ½ large head
    • Salt and freshly ground black pepper - to taste
    • 6 tablespoons unsalted butter - divided
    • 4 tablespoons all-purpose flour
    • ½ cup dry white wine
    • 3 cloves garlic - minced
    • 2 cups whole milk
    • 8 ounces Taleggio cheese - rind removed and cut into small bits
    • Cayenne pepper - to taste
    • 4 pieces bacon - cooked and crumbled
    • ⅓ cup freshly grated Parmesan cheese
    • ⅓ cup panko
    • 2 tablespoons chopped fresh parsley

    Instructions
     

    • Preheat oven to 375 degrees. Brush an 11 x 7-inch baking dish with oil. Set aside.
    • Cook orecchiette per package directions. Drain, toss with 1 tablespoon oil and set aside.
    • Toss cauliflower florets with remaining 2 tablespoons olive oil. Spread out onto a baking sheet. Season to taste with salt and black pepper. Roast for 12-15 minutes or until just beginning to soften and brown. Set aside.
    • Melt 4 tablespoons unsalted butter over medium-high heat. Add flour, reduce heat to low and cook 2-3 minutes, whisking constantly being careful not to brown the roux.
    • Add the wine and the garlic, whisking constantly.
    • Slowly add the milk, whisking constantly. Increase temperature to high, bring to a simmer then reduce heat to low and cook 3-4 minutes or until thickened.
    • Remove from heat and add the cheese, whisking until cheese has melted and been incorporated. Season to taste with salt, black pepper and cayenne.
    • Combine orecchiette, cauliflower, bacon and cheese sauce in a large bowl and mix well. Transfer to prepared baking dish.
    • In another small bowl, combine Parmesan cheese, panko, remaining butter and parsley. Sprinkle over pasta.
    • Cover with aluminum foil and bake 25-30 minutes. Remove foil and continue to bake until crumb topping is turning golden and sauce is bubbling--approximately 10-15 minutes.
    • Let stand 5-10 minutes and serve.

    Notes

    MAKE AHEAD: Assemble up to 24 hours in advance and refrigerate. Let stand at room temperature for 30-45 minutes before baking or increase baking time.

    Nutrition

    Serving: 4 | Calories: 719kcal | Carbohydrates: 28g | Protein: 27g | Fat: 55g | Saturated Fat: 27g | Polyunsaturated Fat: 24g | Cholesterol: 127mg | Sodium: 1017mg | Fiber: 4g | Sugar: 11g

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Pizza and Pasta

    • Gnocchi with Cherry Tomato Puttanesca Sauce
    • Slow Cooker Spicy Italian Sausage Ragu
    • Antipasto Pasta Salad with Parmesan Herb Vinaigrette
    • Skillet Barbecue Chicken Pizza
    803 shares
    • Share130
    • Tweet
    • Yummly
    • Email

    Categories: Make Ahead and Meal Prep

    Reader Interactions

    Comments

    1. Rebecca says

      June 06, 2016 at 12:58 pm

      Pasta being my one, true love, I am totally trying this one with this dish! Bacon, cauliflower and 9th century cheese all in one dish sounds like something delish! Hope it comes out as pretty as yours!

      Reply
      • Carol says

        June 06, 2016 at 6:29 pm

        Thanks, Rebecca! Let me know how it goes!

        Reply
    2. Maria @halsanutrition.com says

      May 11, 2016 at 2:46 pm

      This looks delicious! My kids, especially, would love this!!! Printed, can't wait to try!

      Reply
      • Carol says

        May 11, 2016 at 7:39 pm

        Thanks, Maria! Hope they enjoy!

        Reply
    3. Rosemary @anitalianinmykitchen.com says

      May 11, 2016 at 2:41 am

      This looks amazing, anything pasta is good by me. On my to make list. Haha, Carol I could be talking about myself, same thing only in Italy. And now stores are bigger, a lot more variety. But when I go home I still spend a lot of time in grocery stores with my mouth open. LOL.

      Reply
      • Carol says

        May 11, 2016 at 7:41 pm

        I hear ya! Such a crazy foodie existence one lives when one lives to visit cool markets and grocery stores!

        Reply
    4. Nicoletta @sugarlovespices says

      May 07, 2016 at 8:56 pm

      That looks so good, Carol! Taleggio is fantastic when melted, it has that pungent distinctive flavor that pairs well with vegetables. Love that you used orecchiette, not very many know how good they are 🙂 .

      Reply
    5. Kristen @A Mind Full MOm says

      May 06, 2016 at 7:41 am

      Nothing beats great grocery stores!! It is so nice to find high quality ingredients locally! And this--YUM!!!

      Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

    More About Me →

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    AS SEEN ON

    As Seen On Cloud

    LIGHT AND HEALTHY RECIPES

    • Kale Quinoa Salad with Lemon Honey Dressing
    • Cauliflower Tabouli Salad with Lemon Tahini Dressing
    • Easy Skillet Mediterranean Chicken
    • Asian Beef Lettuce Wraps with Ginger Lime Dipping Sauce
    • Vietnamese Chicken Salad with Spicy Lime Ginger Dressing
    • Mediterranean Fish en Papillote
    • Chicken Milanese with Cherry Tomato and Arugula Salad
    • Tuna White Bean Salad with Artichokes

    SOUL-SATISFYING SOUPS

    • White Bean Kale Soup with Parmesan Toast
    • Roasted Poblano Corn Chowder
    • Italian Sausage Soup
    • Traditional Hungarian Goulash Soup Recipe
    • Creamy Taco Soup
    • Ethiopian Red Lentil and Vegetable Stew
    • Vegetable Barley Soup
    • Chorizo Sweet Potato Stew with Kale

    More Soul-Satisfying Soups! →

    SLOW COOKER FAVORITES

    • Stout Braised Beef Short Ribs and Colcannon
    • Wine Braised Beef Short Ribs with Cauliflower Leek Puree
    • Braised Pork Loin Roast in Dijon Mustard Sauce
    • Mississippi Boneless Short Ribs Recipe (Without Packaged Mixes)
    • Southwestern Turkey Butternut Squash and Black Bean Stew (Slow Cooker Recipe)
    • Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta
    • Italian Vegetable Stew
    • Turkey Quinoa Chili

    More Great Slow-Cooker Recipes →

    READER FAVES

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Vegan Thai Red Curry
    • Southwestern Lentil and Brown Rice Bake
    • Roasted Poblano Corn Chowder
    • Spicy Asian Pork Cabbage Rolls
    • Garlic Herb Muffin Pan Potato Galettes
    • Cream of Celery Leaf and Scallion Soup

    Get All My Recipes →

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Work With Me
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 130Facebook
    • Pinterest
    803 shares