Cheesy Creamy Cauliflower Pasta
with Baby Spinach
Making the perfect mac 'n’ cheese starts with a velvety cheddar cheese sauce and a swirl of cream. Roasted cauliflower and a sprinkle of chili flakes add elegance to this everyday favourite!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
170 g
Rigatoni
(Contains: Wheat)
285 g
Cauliflower
56 g
Baby Spinach
1 unit(s)
Yellow Onion
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
113 mL
Cream
(Contains: Milk)
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
4 g
Chili Flakes
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
20 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Milk, Sulphites, Tree nuts, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
½ cup
Milk*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, cut cauliflower into bite-sized pieces.
- Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
- Add cauliflower and 1 tbsp (2 tbsp) oil to an unlined baking sheet.
- Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven, until golden-brown, 14-16 min.
- Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until onions soften, 3-4 min.
Hey tester! Please measure out half (10g) Cream Sauce Spice Blend out and start with that. Confirm if that was the right amount to thicken this sauce. Thanks!
- Sprinkle Cream Sauce Spice Blend and remaining garlic salt over onions. Cook, stirring often, until onions are coated, 1 min.
- Add cream and 1/2 cup (1 cup) milk, then bring to a boil.
- Once boiling, cook, stirring often, until sauce thickens, 1 min.
- Remove from heat, then add spinach. Stir until wilted, 1 min.
- Add cheese, sauce, half the reserved pasta water and cauliflower to the pot with rigatoni. Stir until cheese melts, 1 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- Season with salt and pepper, to taste.
- Divide cheesy creamy cauliflower pasta between bowls.
- Sprinkle 1/4 tsp chili flakes over top. (NOTE: Reference heat guide.)
