HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Cauliflower & Bacon Penne
Creamy Cauliflower & Bacon Penne

Creamy Cauliflower & Bacon Penne

with Garden Salad

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With its creamy sauce and classic pasta, mac ’n’ cheese is the ultimate winning family dish – but it needs a little help to transform it into a filling meal. So, we’ve added chunks of bacon and golden roasted cauliflower to take this classic to the next level, plus a fresh side salad to contrast the rich sauce.


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 Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 portion


1 bunch

spring onions

1 packet


4 packet

grated Parmesan cheese


1 bag

mixed salad leaves

1 unit


1 unit


2 packet


(ContainsGlutenMay be present Egg, Soy)

2 packet

thickened cream


1 cube

chicken stock

1 unit


Not included in your delivery

olive oil

20 g



1 tsp

plain flour


1 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3940 kJ
Fat53.3 g
of which saturates30.1 g
Carbohydrate79.4 g
of which sugars10.8 g
Dietary Fibre0 g
Protein32.6 g
Cholesterol0 mg
Sodium982 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. Cut the cauliflower into small florets and place on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.


While the cauliflower is roasting, thinly slice the spring onion, keeping the white and green parts separate. Zest the lemon to get a generous pinch. Add the penne to the boiling water and cook, stirring occasionally, until ‘al dente’, 9 minutes. Reserve 1/2 cup of cooking water, then drain the pasta, return to the pan and drizzle with olive oil to prevent sticking.


While the pasta is cooking, cut the bacon into 1cm pieces. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the bacon and cook, stirring occasionally, until golden, 6-7 minutes.


Add the lemon zest, butter and white parts of the spring onion to the bacon and cook until fragrant, 1 minute. Add the plain flour and cook, stirring, until the ‘raw’ smell has cooked off, 1 minute. Reduce the heat to low and add the thickened cream and grated Parmesan cheese. Crumble in 1 chicken stock cube and stir until combined. Add the cooked penne and roasted cauliflower to the sauce. Season to taste with pepper. Stir through the green parts of the spring onion (or reserve and sprinkle over the adults' portions). Add 1/4 cup of reserved pasta water and stir to combine. Add more pasta water if needed.


Juice the lemon. Slice the cucumber into half-moons. Roughly chop the tomato. In a large bowl, combine 2 tsp lemon juice with the honey and a drizzle of olive oil. Season with salt and pepper and mix well. Add the mixed salad leaves, cucumber and tomato to the bowl with the dressing and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.


Divide the cauliflower and bacon creamy penne between bowls and serve the salad on the side. Sprinkle any reserved spring onion over the adults' portions. TIP: For kids, follow our serving suggestion in the main image