Cauliflower Rigatoni Cheese
with Rocket Salad
Our Cauliflower Rigatoni Cheese is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
90
Mature Cheddar Cheese
(Contains Milk)
300
Cauliflower Florets
1
Dried Oregano
180
Rigatoni Pasta
(Contains Cereals containing gluten)
50
Panko Breadcrumbs
(Contains Cereals containing gluten)
24
Plain Flour
10
Vegetable Stock Paste
(Contains Celery)
150
Creme Fraiche
(Contains Milk)
12
Red Wine Vinegar
(Contains Sulphites)
40
Wild Rocket
Not included in your delivery
1
Olive Oil for the Crumb
250
Water for the Sauce
1.5
Oil for the Roux
2
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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!
