HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Creamy Cauliflower Pasta
Cheesy Creamy Cauliflower Pasta

Cheesy Creamy Cauliflower Pasta

with Baby Spinach and Chives

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Making the perfect mac n’ cheese starts with a creamy cheddar cheese sauce and a swirl of sour cream. Roasted cauliflower and a chive garnish add elegance to this everyday favourite!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Cauliflower, florets

½ cup

Cheddar Cheese, shredded


7 g


170 g



56 g

Onion, chopped

1 tbsp

All-Purpose Flour


56 g

Baby Spinach

6 tbsp

Sour Cream


1.5 tsp

Garlic Salt

1 tsp

Chili Flakes

Not included in your delivery

½ cup



1 tbsp

Unsalted Butter*


1 tbsp


0.13 tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories700 kcal
Fat30 g
Saturated Fat15 g
Carbohydrate86 g
Sugar12 g
Dietary Fiber7 g
Protein26 g
Cholesterol65 mg
Sodium920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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Before starting, preheat oven to 425°F. Wash and dry all produce. Heat Guide for Step 6: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt in a large pot (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, cut cauliflower into bite-sized pieces. Thinly slice chives.


Toss cauliflower with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with 1/4 tsp garlic salt (dbl for 4ppl) and pepper. Roast in the middle of the oven, until golden-brown, 14-16 min.


While cauliflower cooks, add rigatoni to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl). Drain, then return to the same pot. Set aside, off heat.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4ppl) then onions. Cook, stirring often, until softened, 3-4 min. Sprinkle over flour and 1/2 tsp garlic salt (dbl for 4ppl). Cook, stirring often, until coated, 1 min. Add 1/2 cup milk (dbl for 4 ppl) and bring to a boil. Cook, stirring often, until thickened, 1 min. Remove the pan from the heat and add spinach. Stir, until wilted, 1 min.


Stir sour cream and cheddar cheese into sauce. Season with salt and pepper. Add cheese sauce, reserved pasta water and half the cauliflower to the pot with rigatoni. Stir until cheese melts, 1 min.


Divide pasta between bowls and top with remaining cauliflower. Sprinkle over chives and 1/4 tsp chili flakes (NOTE: Reference Heat Guide).