Cheesy Loaded Chorizo & Cauliflower Pasta Bake

• While the cauliflower is roasting, half-fill a medium 
saucepan with boiling water and a generous pinch 
of salt. 
• Cook fusilli over high heat until ‘al dente’, 
11 minutes.
• Reserve some pasta water (see ingredients). 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 tomato into wedges.
• Roughly chop mild chorizo.

• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook chorizo until golden, 4-6 minutes. Transfer to a plate. 
• To pan, add the butter (for the sauce), plain flour, garlic & herb seasoning and the remaining garlic, then cook until fragrant, 1-2 minutes.
• Stir in stock concentrate, light cooking cream, 
the milk and reserved pasta water. 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.

• Meanwhile, in a medium bowl, combine mixed 
salad leaves, tomato and a drizzle of white wine 
vinegar and olive oil. 
• Season to taste with salt and pepper.