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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Cauliflower
170 g
Rigatoni
(Contains Wheat)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
7 g
Chives
56 g
Yellow Onion, chopped
56 g
Baby Spinach
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Sour Cream
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 tsp
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
Not included in your delivery
¼ tsp
Salt and Pepper*
½ cup
Milk*
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
2 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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.
Add cauliflower, half the Smoked Paprika-Garlic Blend and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. 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 remaining Smoked Paprika-Garlic Blend. 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).