Dig into this rich, creamy bake packed with tender cauliflower, al dente pasta, bacon and most importantly... a generous scattering of golden cheese! Team with some crispy, garlic ciabatta and a simple yet satisfying salad for a trio of dishes with something for everyone.
We’ve replaced the fusilli in this recipe with orecchiette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
cauliflower
1 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
3 clove
garlic
1 packet
thyme
1
carrot
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains Milk;)
1 packet
Cheddar Cheese
(Contains Milk;)
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
mixed salad leaves
1 packet
diced bacon
(May be present: Soy. )
olive oil
20 g
butter (for the bread)
(Contains Milk;)
20 g
butter (for the sauce)
(Contains Milk;)
1 tbs
plain flour
(Contains Gluten, Wheat;)
⅓ cup
milk
(Contains Milk;)
¼ tsp
salt
drizzle
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Chop cauliflower into small florets including stalk. • Place cauliflower on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat. Roast until tender and brown around the edges, 20-25 minutes.
• While the cauliflower is roasting, half-fill a medium saucepan with the boiling water and a generous pinch of salt. Cook orecchiette in the boiling water until ‘al dente’, 8 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain orecchiette, drizzle with olive oil and set aside. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, finely chop garlic. Pick thyme leaves. Using a vegetable peeler, peel carrot into ribbons. • Place the butter (for the garlic bread) and half the garlic in a small heatproof bowl and microwave in 10 second bursts or until melted. Season with salt and set aside.
• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl and set aside. • Return the saucepan to medium-high heat with a drizzle of olive oil. Add the butter (for the sauce), plain flour, the remaining garlic and garlic & herb seasoning, and cook until fragrant, 1-2 mins. • Stir in light cooking cream, the milk, salt and the reserved pasta water, and simmer until slightly thickened, 1-2 minutes. • Remove from heat, then stir through roasted cauliflower, thyme, cooked pasta and bacon. Season with pepper. • Transfer pasta to a baking dish. Top with Cheddar cheese. Bake until cheese is melted and golden, 8-10 minutes.
• While pasta is baking, slice bake-at-home ciabatta in half lengthways, then slice each half diagonally. • Brush garlic butter over cut sides of the ciabatta, then place directly on wire racks in oven and bake until heated through, 5 minutes. • Meanwhile, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season with salt and pepper. • Add mixed salad leaves and carrot. Toss to combine.
• Divide cauliflower cheese and bacon pasta bake between plates. • Serve with buttery garlic bread and salad. Enjoy!