Serving size

1 person 2 people 4 people

Ingredients

10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
30g panko crumb

(Yellow Pea Flour)
140g sweetcorn

(sweetcorn, water, salt)
80g baby spinach
2 tsp garlic, rosemary and thyme paste

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
125g mozzarella (Milk)
1 tbsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
200ml cashew cream (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
40g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
1 tbsp cornflour
250g brown rice fusilli pasta (Soya)

(Brown rice flour 100%)
1 cauliflower

Allergens

Contains: Milk, Mustard, Nuts, Eggs

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	184Kcal	582Kcal
	768kJ	2434kJ
Fat	8.6g	27g
of which saturates	2.7g	8.5g
Carbohydrates	20g	64g
of which sugars	1.7g	5.3g
Protein	6.2g	20g
Salt	0.61g	1.9g
Fibre	2.4g	7.6g

Back

Creamy Cauliflower Pasta Bake

Prep time: 15 mins

Total time: 25 mins

Cuisine: Italian

Food group: Dairy

Sometimes, nothing beat a pasta bake. Ours features grilled cauliflower and brown rice fusilli pasta, coated in a luscious cheese sauce. Tear over creamy mozzarella and sprinkle with panko crumbs, then grill to golden perfection. Delish!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Turn the grill to high (240C)
Pull out a baking tray lined with silver foil
Bring a large saucepan filled with salted water to a boil
Pull out a sieve, a large frying pan, a measuring jug, a grater & a large baking dish

Get started

Remove the leaves and cut the cauliflower into florets. Drain the sweetcorn
Add both to the foil-lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
Grill for 10-12 mins, until soft and golden

Cook the pasta

Add the fusilli to the large saucepan and boil for 10-11 mins, until just cooked, then drain
Dissolve the cornflour in the jug with 2 tbsp cold water, then top up with 100ml hot water

Make the cheese sauce

Finely grate the cheese. Rinse the spinach
Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the garlic herb paste, cashew cream, cheese, mustard, cornflour mix and stock powder. Stir to dissolve, then simmer for 2-3 mins, until thickened
Stir in the spinach and cook for 1 min, until wilted

Build the dish

Add the grilled veg and cooked pasta to the large baking dish. Pour over the cheese sauce and mix well. Season with salt and pepper
Tear over the mozzarella and sprinkle over the panko breadcrumbs. Drizzle with 1 tbsp oil, then grill for 8-10 mins, until golden