Cauliflower Rigatoni Cheese with Bacon Lardons
with Rocket Salad
This Cauliflower Rigatoni Cheese with Bacon Lardons is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
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
Red Onion
90
Mature Cheddar Cheese
(Contains Milk)
300
Cauliflower Florets
1
Italian Style Herbs
180
Rigatoni Pasta
(Contains Cereals containing gluten)
50
Gluten Free Breadcrumbs
Panko Breadcrumbs
10
Vegetable Stock Paste
(Contains Celery)
150
Creme Fraiche
(Contains Milk)
15
Cider Vinegar
(Contains Sulphites)
40
Wild Rocket
90
British Smoked Bacon Lardons
16
Plain Flour
Not included in your delivery
1
Olive Oil for the Crumb
250
Water
1
Oil for the Flour
2
Olive Oil for the Dressing
1.5
Plain Flour
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 your pan of water is boiling, add the rigatoni 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.
Heat the oil for the roux (see ingredients for amount) in a large frying pan on medium-high heat. When the oil is hot, add in the onion and cook until softened, 5-6 mins. Then stir in the flour and cook until it forms a paste, 1-2 mins - you've made a roux! Gradually stir in the water for the sauce (see ingredients for amount) and the vegetable stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir 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 roasted 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 bake is cooked, add the rocket to the dressing and toss to coat. Serve the cauliflower rigatoni cheese with the salad alongside. Enjoy!
STEP 4 MOD: If you've added bacon lardons to your recipe, add the oil to the pan as instructed in the step above, then add the bacon lardons. Stir-fry until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. Add the onion to the pan with the lardons and continue with the step as instructed.
