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.
Creamy Cauliflower Pasta Bake
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!
Serving size
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
Nutritional Information
Calories: 582
Protein: 20g
Carbs: 64g
Fat: 27g
Creamy Cauliflower Pasta Bake
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!
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Cooking Instructions
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
Plate up
- Serve the cauliflower pasta bake into bowls
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