Cauliflower Cheese Pasta Bake

This cauliflower cheese pasta bake has all the flavours of a classic cauliflower cheese recipe. The whole wheat pasta and reduced fat cheese sauce making it all the more healthier!

Course Dinner

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 345kcal

Author Neil

Equipment

Ingredients

225 g whole wheat fusilli
900 g cauliflower finely chopped or pulsed to a rice consistency in a food processor
400 ml skimmed milk
15 g corn flour mixed with 2 tbsp. cold water
175 g low fat grated cheese
1 teaspoon Dijon mustard
Salt and freshly ground pepper

Metric - US Customary

Instructions

Pre-heat oven to 180C fan.
Cook the pasta in boiling salted water for about 8 minutes, drain, and mix in a large bowl with the cauliflower.
Gently heat the milk in a saucepan and add the corn flour mixture. Stir continuously to form a white sauce ensuring any lumps are removed.
Gradually stir in 150g of the grated cheese, stirring continuously until it’s melted and has thickened to make cheese sauce then stir in the Dijon mustard and season to taste with salt and pepper.
Carefully pour the cheese sauce into the large bowl with the pasta and cauliflower and mix together thoroughly. Season.
Transfer the contents to a suitably sized casserole dish then sprinkle the remaining 25g grated cheese over the top.
Bake in the oven for 20 to 25 minutes until the cheese on top is bubbling.

Notes

Serve with a side salad of lettuce, cucumber and sliced tomatoes.

Nutrition