Cauliflower Rigatoni Cheese

with Rocket Salad

30 minutes

Ingredients

Red Onion

1 unit(s)

Rocket

40 grams

Olive Oil for the Crumb

1 tbsp

Italian Style Herbs

1 sachet

Creme Fraiche

150 grams

Plain Flour

16 tbsp

Water

250 milliliter(s)

Cider Vinegar

1 sachet

Vegetable Stock Paste

10 grams

Mature Cheddar Cheese

90 block(s)

Cauliflower Florets

300 grams

Panko Breadcrumbs

50 grams

Rigatoni Pasta

180 grams

Oil for the Flour

1 tbsp

Olive Oil for the Dressing

2 tbsp

Utensils

Saucepan
Grater
Baking Tray
Colander
Frying Pan
Oven Dish

Nutritional Information

Per Serving

Energy (kJ):

4624 kJ

Energy (kcal):

1105 kcal

Fat:

61 g

of which saturates:

28 g

Carbohydrate:

105 g

of which sugars:

13 g

Protein:

32 g

Salt:

2.4 g

Per 100g

Energy (kJ):

934 kJ

Energy (kcal):

223 kcal

Fat:

12.32 g

of which saturates:

5.66 g

Carbohydrate:

21.21 g

of which sugars:

2.63 g

Protein:

6.46 g

Salt:

0.48 g

Instructions

Step 1

Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta. Halve, peel and thinly slice the red onion. Grate the Cheddar cheese.

Step 2

Halve any large cauliflower florets. Pop the florets onto a baking tray. Drizzle with oil, season with salt and pepper then sprinkle over the Italian style herbs. Toss to coat then spread out in a single layer. When the oven is hot, roast on the top shelf until golden and tender, 15-20 mins. Turn halfway through.

Step 3

Meanwhile, when boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. While the pasta cooks, pop the panko breadcrumbs into a medium bowl and add the olive oil for the crumb (see ingredients for amount). Season with salt and pepper, mix together, then set aside.

Step 4

Put a large frying pan on medium-high heat. Add the oil for the flour (see ingredients for amount) and the onion. Cook until softened and golden, 5-6 mins. Stir in the flour and cook until it forms a paste-like roux, 1-2 mins. Gradually, stir in the water for the sauce (see ingredients for amount) and veg stock paste. Bring to the boil, then reduce the heat slightly and simmer until thickened, 1-2 mins, stirring continuously. Mix in the creme fraiche, then remove from the heat.

Step 5

Add the Cheddar to the sauce and stir until melted. Taste and add salt and pepper if needed. Stir the cooked pasta and cauliflower through the sauce with a splash of water to loosen if you need to. Spoon into a medium-sized ovenproof dish and sprinkle the crumbs evenly over the top. Bake on the top shelf of your oven until the crumbs are golden, 8-10 mins.

Step 6

While the pasta bakes, pop the cider vinegar into a medium bowl with the olive oil for the dressing (see ingredients for amount) and a pinch of sugar (if you have any). Season with salt and pepper and mix together. Once the pasta is cooked, add the rocket to the dressing and toss to coat. Serve the cauliflower rigatoni cheese with the salad alongside. Enjoy!