Dig into this rich, creamy bake packed with tender cauliflower, al dente pasta and most importantly... a generous scattering of golden cheese! Team with a simple yet satisfying salad for a trio of dishes with something for everyone.
We’ve replaced the tomato in this recipe with pear due to local ingredient availability, as a result of the recent heavy rainfall. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
Cheddar Cheese
1
Cauliflower
1 sachet
Vegetable Stock Pot
1 sachet
Thyme
1 packet
Thickened Cream
3
Garlic
1 packet
Mixed Salad Leaves
1 sachet
Garlic & Herb Seasoning
1
Fusilli
1
Pear
1 drizzle
olive oil
20 g
butter
1 tbs
flour
⅓ cup
milk
1 drizzle
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced.
• Boil the kettle.
• Chop cauliflower into small florets including
the stalk.
• Place cauliflower on a lined oven tray. Drizzle
with olive oil and season with salt and pepper.
• Toss to coat. Roast until tender and brown
around the edges, 20-25 minutes.
• Half-fill a medium saucepan with boiling water
and a generous pinch of salt. Cook fusilli in the
boiling water until ‘al dente’, 12 minutes.
• Reserve some pasta water (1/3 cup for 2 people
/ 2/3 cup for 4 people). Drain fusilli, drizzle with
olive oil and set aside.
TIP: ‘Al dente’ pasta is cooked through but still
slightly firm in the centre.
• Meanwhile, finely chop garlic.
• Pick thyme leaves.
• Slice pear(see ingredients) into thin wedges.
• Return the saucepan to medium-high heat with
a drizzle of olive oil. Add the butter, plain flour,
garlic and garlic & herb seasoning and cook
until fragrant, 1-2 minutes.
• Stir in thickened cream, the milk, vegetable
stock and the reserved pasta water, then
simmer until slightly thickened, 1-2 minutes.
• Remove from heat, then stir through roasted
cauliflower, thyme and cooked pasta. Season
with pepper.
• Transfer pasta to a baking dish. Top with
Cheddar cheese. Bake until cheese is melted
and golden, 8-10 minutes.
• While pasta is baking, in a medium bowl,
combine a drizzle of white wine vinegar and
olive oil. Season with salt and pepper.
• Add mixed salad leaves and pear. Toss
to combine.
• Divide cheesy cauliflower pasta bake between
plates. Serve with pear salad. Enjoy!