EASY (20 - 30 minutes)
BYO Ingredients & Utensils
1 tbs olive oil
20g butter
1 tbs plain flour
60ml (¼ cup) milk
2 tsp white wine vinegar
medium saucepan
oven tray
baking paper
box grater
1.25L (5 cup) baking dish
Instructions
1. Cook pasta
Bring a medium saucepan of salted water to the boil for the pasta. Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cook the pasta in the pan of boiling water for 7 mins or until al dente. Reserve 180ml (¾ cup) cooking water, then drain the pasta. Reserve the pan.
2. Prep ingredients
While the pasta is cooking, crush or finely chop the garlic. Finely chop the onion. Cut the cauliflower stem into 1cm chunks, then cut the head into small florets (see Kitchen 101). Coarsely grate the cheese. Put the cauliflower on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 22-25 mins until golden.
3. Make sauce
Melt 20g butter in the reserved pan over medium heat. Cook the garlic and onion, stirring, for 3-4 mins until softened. Add 1 tbs plain flour and cook, stirring, for 1 min or until golden. Gradually add the reserved cooking water and 60ml (¼ cup) milk, stirring to prevent lumps forming. Bring to a simmer and cook, stirring, for 2 mins or until slightly thickened.
4. Assemble and grill
Turn the oven to grill mode and preheat to high. Add the pasta, cauliflower, country seasoning and half the cheese to the sauce and stir to combine. Remove the pan from the heat and season with pepper. Put the cauliflower mixture in a 1.25L (5 cup) baking dish and scatter over the remaining cheese. Grill for 5 mins or until the cheese is golden.
5. Serve up
Meanwhile, combine 2 tsp olive oil and 2 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the spinach and sunflower seeds and toss to coat. Divide the cauliflower cheese pasta bake and salad among bowls or take the dish straight to the table and enjoy!
6. Kitchen 101
Once you remove the centre stem from the cauliflower, it will naturally fall apart into large florets. You can then use your knife to break these down into smaller, bite-sized florets.