Cauliflower Cheese Pasta

• If using bread, blitz in a blender to make breadcrumbs.  If using breadcrumbs, add these straight into the blender.
• Add into the blender: the garlic clove, olive/rapeseed oil and a few of the smaller inner cauliflower leaves.  Blitz again into a fairly fine crumb.
• Crisp up the breadcrumb mix in a wide-bottomed pan over a medium heat, this will take approx. 10-15 minutes (keep an eye on it and stir around regularly so it doesn’t burn).
• While the breadcrumb mix is crisping, finely chop the onion and chop the cauliflower (including the stalk) into small pieces.
• When the breadcrumbs are crisped up, tip them into a bowl and keep to the side until serving.
• Using the same wide-bottomed pan, add the milk, chopped onion and cauliflower and bring to the boil over a medium heat.  Cover with a lid, reduce to a low heat and simmer for approx. 7-8 minutes or until vegetables are cooked.
• In the meantime, cook the pasta in a large pot of boiling water, following the instructions on pack.
• Add the cauliflower mixture into the blender and blitz with the grated cheese until very smooth (you may need to do this in batches).
• Drain the pasta and return to the saucepan.  Add the cauliflower cheese mix and stir through.
• Serve topped with a generous sprinkling of the breadcrumb mixture.

Nutritional Information

• A good source of fibre
• A good source of protein
• Vegetarian
• No added sugar

Tips  

• Use wholemeal pasta to increase fibre intake. This can help to improve digestive health.
• To increase the protein content of this dish, serve with grilled chicken or fish.