Cauliflower cheese pasta

If using bread, blitz in a blender to make breadcrumbs.  If using breadcrumbs, add these straight into the blender.

Add into the blender: the garlic clove, olive/rapeseed oil and a few of the smaller inner cauliflower leaves.  Blitz again into a fairly fine crumb.

Crisp up the breadcrumb mix in a wide-bottomed pan over a medium heat, this will take approx. 10-15 minutes (keep an eye on it and stir around regularly so it doesn’t burn).

While the breadcrumb mix is crisping, finely chop the onion and chop the cauliflower (including the stalk) into small pieces.

When the breadcrumbs are crisped up, tip them into a bowl and keep to the side until serving.

Using the same wide-bottomed pan, add the milk, chopped onion and cauliflower and bring to the boil over a medium heat.  Cover with a lid, reduce to a low heat and simmer for approx. 7-8 minutes or until vegetables are cooked.

In the meantime, cook the pasta in a large pot of boiling water, following the instructions on pack.

Add the cauliflower mixture into the blender and blitz with the grated cheese until very smooth (you may need to do this in batches).

Drain the pasta and return to the saucepan.  Add the cauliflower cheese mix and stir through.

Serve topped with a generous sprinkling of the breadcrumb mixture.

Nutritional Information

• A good source of fibre
• A good source of protein
• Vegetarian
• No added sugar

Tips  

• Use wholemeal pasta to increase fibre intake. This can help to improve digestive health.
• To increase the protein content of this dish, serve with grilled chicken or fish.