HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCauliflower Rigatoni Cheese
Cauliflower Rigatoni Cheese

Cauliflower Rigatoni Cheese

with Rocket Salad

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Our Cauliflower Rigatoni Cheese is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:MilkCereals containing glutenCelerySulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

90 grams

Mature Cheddar Cheese


300 grams

Cauliflower Florets

1 sachet(s)

Italian Style Herbs

180 grams

Rigatoni Pasta

(ContainsCereals containing gluten)

50 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

10 grams

Vegetable Stock Paste


150 grams

Creme Fraiche


1 sachet(s)

Cider Vinegar


40 grams


16 grams

Plain Flour

(ContainsCereals containing gluten)

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

250 milliliter(s)


1 tbsp

Oil for the Flour

2 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4624 kJ
Energy (kcal)1105 kcal
Fat61.0 g
of which saturates28.0 g
Carbohydrate105 g
of which sugars13.0 g
Protein32 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Medium Bowl
Frying Pan
Oven dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta. Halve, peel and thinly slice the red onion. Grate the Cheddar cheese.


Halve any large cauliflower florets. Pop the florets onto a baking tray. Drizzle with oil, season with salt and pepper then sprinkle over the Italian style herbs. Toss to coat then spread out in a single layer. When the oven is hot, roast on the top shelf until golden and tender, 15-20 mins. Turn halfway through.


Meanwhile, when boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. While the pasta cooks, pop the panko breadcrumbs into a medium bowl and add the olive oil for the crumb (see ingredients for amount). Season with salt and pepper, mix together, then set aside.


Put a large frying pan on medium-high heat. Add the oil for the flour (see ingredients for amount) and the onion. Cook until softened and golden, 5-6 mins. Stir in the flour and cook until it forms a paste-like roux, 1-2 mins. Gradually, stir in the water for the sauce (see ingredients for amount) and veg stock paste. Bring to the boil, then reduce the heat slightly and simmer until thickened, 1-2 mins, stirring continuously. Mix in the creme fraiche, then remove from the heat.


Add the Cheddar to the sauce and stir until melted. Taste and add salt and pepper if needed. Stir the cooked pasta and cauliflower through the sauce with a splash of water to loosen if you need to. Spoon into a medium-sized ovenproof dish and sprinkle the crumbs evenly over the top. Bake on the top shelf of your oven until the crumbs are golden, 8-10 mins.


While the pasta bakes, pop the cider vinegar into a medium bowl with the olive oil for the dressing (see ingredients for amount) and a pinch of sugar (if you have any). Season with salt and pepper and mix together. Once the pasta is cooked, add the rocket to the dressing and toss to coat. Serve the cauliflower rigatoni cheese with the salad alongside. Enjoy!