Cauliflower Rigatoni Cheese with Bacon Lardons
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Cauliflower Rigatoni Cheese with Bacon Lardons

Cauliflower Rigatoni Cheese with Bacon Lardons

with Rocket Salad

This Cauliflower Rigatoni Cheese with Bacon Lardons is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Milk
•Cereals containing gluten
•Celery
•Sulphites

The quantities provided above are averages only.

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 war 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
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

1

Red Onion

90

Mature Cheddar Cheese

(Contains Milk)

300

Cauliflower Florets

1

Italian Style Herbs

180

Rigatoni Pasta

(Contains Cereals containing gluten)

50

Gluten Free Breadcrumbs

Panko Breadcrumbs

10

Vegetable Stock Paste

(Contains Celery)

150

Creme Fraiche

(Contains Milk)

15

Cider Vinegar

(Contains Sulphites)

40

Wild Rocket

90

British Smoked Bacon Lardons

16

Plain Flour

Not included in your delivery

1

Olive Oil for the Crumb

250

Water

1

Oil for the Flour

2

Olive Oil for the Dressing

1.5

Plain Flour

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Nutritional information

Energy (kcal)1224 kcal
Energy (kJ)5123 kJ
Fat70 g
of which saturates31 g
Carbohydrate107 g
of which sugars13 g
Protein39 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Grater
•Medium Saucepan
•Knife
•Baking Tray
•Medium Bowl
•Colander
•Grill Pan
•Oven dish

Instructions

Get Prepped
1

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.

Roast the Cauli
2

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.

Cook the Pasta
3

Meanwhile, when your pan of water is boiling, add the rigatoni 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.

Sauce Time
4

Heat the oil for the roux (see ingredients for amount) in a large frying pan on medium-high heat. When the oil is hot, add in the onion and cook until softened, 5-6 mins. Then stir in the flour and cook until it forms a paste, 1-2 mins - you've made a roux! Gradually stir in the water for the sauce (see ingredients for amount) and the vegetable stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.

Ready, Steady, Bake
5

Add the Cheddar to the sauce and stir until melted. Taste and add salt and pepper if needed. Stir the cooked pasta and roasted 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.

Finish and Serve
6

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 bake is cooked, add the rocket to the dressing and toss to coat. Serve the cauliflower rigatoni cheese with the salad alongside. Enjoy!

7

STEP 4 MOD: If you've added bacon lardons to your recipe, add the oil to the pan as instructed in the step above, then add the bacon lardons. Stir-fry until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. Add the onion to the pan with the lardons and continue with the step as instructed.