The Big Glut – February

Cauliflower cheese and greens pasta bake

A meal for four from Delicious Magazine

Ingredients

• 250g wholewheat pasta
• 1 large cauliflower, cut into florets, leaves reserved (discard any tough thick stalks)
• 3 tbsp olive oil
• 3 tbsp plain flour
• 400ml semi-skimmed milk
• 250ml vegetable stock
• 100g feta, crumbled
• 100g cheddar, grated
• Splash Henderson’s Relish

Method

1. Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. Add the cauliflower florets for the final 3 minutes of the cooking time. Once the pasta and cauliflower are just tender, remove from the heat and drain well. 
2. Put the olive oil, flour, milk and stock in a large heavy-based pan. Whisk well to combine, then set over a medium-high heat. Bubble for 10 minutes, whisking frequently, to make a thick sauce. Stir in most of the feta and cheddar, then season with salt and pepper. Take off the heat.
3. Heat the grill to medium-high. Add the cauliflower, pasta and cauliflower leaves to the sauce, then tip into a baking dish. Sprinkle over the remaining cheese, splash over some Henderson’s relish and grill for 8-10 minutes until golden and bubbling.

Recipe courtesy of Delicious Magazine