We love cauliflower, and baking is one of the best ways to prepare it. This cauliflower bake with gnocchi and mozzarella delivers melty cheese and vivid flavour while remaining relatively low in calories. It’s an easy, satisfying family meal packed with good nutrients — even kids tend to devour it. The finished dish has a pizza-like appeal that makes vegetables feel more fun.
This gnocchi and mozzarella bake is already comforting on its own, and the addition of roasted cauliflower lifts it even further. The combination of tender florets, pillowy gnocchi, sweet peppers and golden mozzarella creates a dish that’s simple to assemble and bakes into a crowd-pleasing meal. Set it up on the stove, transfer to the oven, and let the heat do the rest.
Make a cauliflower bake with gnocchi
This is a wholesome recipe that many children will happily eat. Gnocchi is naturally appealing to kids, and the cauliflower is easily hidden among the gnocchi and melted mozzarella, making picky eaters less likely to fuss. It’s a great way to introduce more vegetables while keeping the family smiling.
Is cauliflower bake with gnocchi healthy?
Yes. This recipe focuses on vegetables that are lower in starch and higher in fibre, helping you feel full for longer. The dish features peppers, spring greens (such as collard or kale), garlic, a flavourful tomato sauce with whole cherry-style tomatoes, spring onions, and mozzarella cheese, paired with the beloved gnocchi. Together these ingredients create a balanced, nourishing meal.
Rather than following restrictive fad diets, a sustainable approach to eating — emphasising whole, minimally processed ingredients and seasonal produce — will serve you better in the long term. The Mediterranean-style way of eating, which focuses on fresh vegetables, whole foods and simple preparation, is a practical, enjoyable path to healthy living.
Cook more at home, limit highly processed takeaways and store-bought sugary treats, and experiment in the kitchen. Failure is part of learning; most dishes taste better than they look, and when you control the ingredients you know exactly what you’re serving your family.
More about this cauliflower bake
This recipe is quick to prepare, healthy, and versatile. It makes a great lunch, dinner, packed lunch or picnic dish — even for potlucks. The bake begins on the stove and finishes in the oven, though you can adapt the method to cook entirely on the stove or fully in the oven if preferred. A skillet that transfers to the oven works best for convenience.
If you want to make your own gnocchi from scratch, there are many straightforward recipes available that explain the process step by step; homemade gnocchi is easier than it looks and gives a lovely texture to the dish.
FAQs
No. Steaming first is unnecessary and can lead to overcooked cauliflower. Baking caramelises and tenderises the florets while preserving texture and flavour.
Roasted cauliflower becomes sweet, nutty and richly flavored. A little oil, salt and pepper transforms it, and when combined with tomato sauce, peppers and mozzarella the result takes on a pizza-like, indulgent quality.
If you enjoy this cauliflower bake, you may also like other cauliflower recipes that combine interesting flavours and textures.
- Creamy cauliflower with pork medallions, turmeric and mushrooms
- Low carb prawn, chorizo and cauliflower couscous
- Chunky roasted cauliflower with capers and raisins dressing
- Giant potato cauliflower filo samosa
- Curried orzo with ground beef, turmeric and sweet sprouting cauliflower
- Cauliflower, aubergine and chickpea salad
Cauliflower Bake with Gnocchi and Mozzarella
Equipment
- chopping board
- knife
- skillet
Ingredients
- 1 small cauliflower head (and leaves)
- 350 g gnocchi (12.4 oz)
- 3 small onions (e.g., 1 shallot, 1 red, 1 brown)
- 5 tbsp tomato sauce
- 140 g mozzarella cheese (5 oz), preferably a firmer variety or grated
- 2 peppers (I used red and yellow)
- 3 cloves garlic
- 200 g spring greens (7 oz), such as collard or kale
- 1 tbsp olive oil
- 2–3 tbsp spring onions/scallions or fresh herbs, to garnish
Instructions
- Prep the vegetables. Wash the cauliflower and break it into small florets. Wash the peppers and cut into strips. Peel and trim the onions. Set everything aside.
- Preheat the oven to 190°C/375°F (or 200°C/400°F if not fan assisted).
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the roughly chopped onions and the crushed, chopped garlic. Add the gnocchi and cook for about 3 minutes, stirring occasionally, until the onions are translucent and the gnocchi are lightly golden.
- Add the cauliflower florets and pepper strips and cook for another 2–3 minutes, tossing occasionally so the vegetables begin to soften.
- Dot the pan with the tomato sauce mixed with dried Italian herbs. Place the sauce in small spoonfuls around the dish rather than stirring it in, leaving little peaks of sauce.
- Top each tomato dollop with a few cubes or a pinch of grated mozzarella. A firmer cubed mozzarella works well, but grated also melts beautifully.
- Transfer the skillet to the oven and bake at 190°C/375°F for 15–20 minutes, or until the cheese is melted and golden and the cauliflower has a nice roast colour. Serve hot, garnished with spring onions or fresh herbs.
Nutrition
| Carbohydrates: 50 g
| Protein: 16 g
| Fat: 13 g
| Saturated Fat: 6 g
| Cholesterol: 28 mg
| Sodium: 648 mg
| Potassium: 627 mg
| Fiber: 8 g
| Sugar: 8 g
| Vitamin A: 3049 IU
| Vitamin C: 106 mg
| Calcium: 356 mg
| Iron: 4 mg
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