Cheesy Creamy Cauliflower Pasta
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Cheesy Creamy Cauliflower Pasta

Cheesy Creamy Cauliflower Pasta

with Baby Spinach and Chives

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 Time


serving amount

170 g


(Contains Wheat)

285 g

Cauliflower, florets

56 g

Baby Spinach

56 g

Onion, chopped

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

All-Purpose Flour

(Contains Wheat)

6 tbsp

Sour Cream

(Contains Milk)

1 tsp

Garlic Salt

1 tsp

Chili Flakes

Not included in your delivery

½ cup


(Contains Milk)

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.13 tsp

Salt and Pepper*

2 tsp



Nutrition Values

Calories720 kcal
Fat32 g
Saturated Fat16 g
Carbohydrate85 g
Sugar12 g
Dietary Fiber9 g
Protein28 g
Cholesterol50 mg
Sodium970 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.


Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan



Before starting, preheat oven to 425°F. Wash and dry all produce.Heat Guide for Step 6 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While the water comes to a boil, cut cauliflower into bite-sized pieces. Thinly slice chives.

Roast cauliflower

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

Cook rigatoni

While cauliflower cooks, add rigatoni to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/3 cup pasta water (dbl for 4 ppl), then drain and return to same pot, off heat.

Make sauce

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

Finish pasta

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 the rigatoni. Stir until cheese melts, 1 min.

Finish and serve

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