PREP TIME: 10 mins
COOK TIME: 25 mins
TOTAL TIME: 35 mins
DIETARY PREFERENCES: Vegetarian, Nut-free
150g Spelt pasta, like macaroni or spirals (or wholemeal pasta)
1 tbsp olive oil
½ small brown onion, diced
1 garlic clove, crushed
¼ tsp dried thyme
pinch of dried chilli flakes
sea salt and ground black pepper, to taste
150g cauliflower, cut into florets
125ml salt-reduced vegetable stock
100ml reduced-fat milk
60g parmesan cheese, grated
120g reduced-fat cheddar cheese, grated
2 tsp cornflour
1 handful of baby spinach leaves.
Fill a large saucepan with water, add a pinch of salt and bring to a boil. Add the pasta and cook until al dente (see the pasta packet for the recommended cooking time).
Preheat the oven to 190°C (375°F).
Heat the olive oil in a non-stick fry pan over medium heat. Add the onion and cook for 3-4 minutes, stirring frequently. Add the garlic, thyme and chilli flakes and cook for 1 minute or until fragrant, stirring constantly. Remove from the heat and set aside.
Place the cauliflower in a saucepan and cover with water. Bring to the boil over high heat, then reduce the heat to medium-low and simmer, covered, for 5-7 minutes or until fork tender. Drain well and set aside.
Transfer the cauliflower to a high-powered blender or food processor (or use a stick blender). Add the vegetable stock and milk and blend until smooth. Return the pureed cauliflower to the saucepan.
Heat the cauliflower puree over medium-low heat and stir through the parmesan cheese and half of the cheddar cheese. Simmer until the cheese has melted, stirring frequently. If the sauce is a little thin, mix the cornflour with 1 tablespoon of water to form a paste. Stir the paste through the cauliflower cheese sauce and cook for 2-3 minutes or until the sauce has thickened, stirring constantly.