Dig into this rich, creamy bake packed with tender cauliflower, al dente pasta 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.
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1
cauliflower
1 packet
fusilli
(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 sachet
vegetable stock powder
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
olive oil
20 g
butter (for the bread)
(Contains Milk;)
20 g
butter (for the sauce)
(Contains Milk;)
1 tbs
plain flour
(Contains Gluten;)
⅓ cup
milk
(Contains Milk;)
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.
• Half-fill a medium saucepan with boiling water and a generous pinch of salt. Cook fusilli in the boiling water until ‘al dente’, 12 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain fusilli, drizzle with olive oil and set aside.
• 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. 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, vegetable stock powder, and the reserved pasta water, and simmer until slightly thickened, 1-2 mins. • Remove from heat, then stir through roasted cauliflower, thyme and cooked pasta. 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, sprinkle over Parmesan cheese, 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 pasta bake between plates. • Serve with Parmesan garlic bread and salad. Enjoy!