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Cheesy Cauliflower Pasta Bake
Cheesy Cauliflower Pasta Bake

Cheesy Cauliflower Pasta Bake

with Fresh Thyme & Pear Salad

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!

Tags:
Veggie
Allergens:
Milk
Gluten
Wheat

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.

Preparation Time40 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

1 drizzle

olive oil

20 g

butter

1 tbs

flour

⅓ cup

milk

1 drizzle

white wine vinegar

Nutritional Values

Calories580 kcal
Energy (kJ)2430 kJ
Fat39.6 g
of which saturates21.6 g
Carbohydrate89.8 g
of which sugars18.2 g
Dietary Fibre9.4 g
Protein26.1 g
Sodium921 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Medium Pan
Baking Paper

Cooking Steps

Roast cauliflower
1

• 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.

Cook pasta
2

• 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.

Get prepped
3

• Meanwhile, finely chop garlic. 
• Pick thyme leaves. 
• Slice pear(see ingredients) into thin wedges. 

Make the sauce and bake the pasta
4

• 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.

Toss the salad
5

• 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. 

Finish & serve
6

• Divide cheesy cauliflower pasta bake between 
plates. Serve with pear salad. Enjoy!

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