HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Cauliflower Rigatoni Cheese
Creamy Cauliflower Rigatoni Cheese

Creamy Cauliflower Rigatoni Cheese

with Balsamic Glazed Rocket

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Our Creamy 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 glutenCeleryMustardSulphites

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

120 grams

Mature Cheddar Cheese


1 unit(s)


1 sachet(s)

Dried Oregano

180 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

10 grams

Vegetable Stock Paste


10 grams

Dijon Mustard

(ContainsMustard, Sulphites)

75 grams

Creme Fraiche


1 sachet(s)

Balsamic Glaze


20 grams


Not included in your delivery

1.5 tbsp

Oil for the Roux

2 tbsp

Plain Flour

325 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3762 kJ
Energy (kcal)899 kcal
Fat43.8 g
of which saturates22.3 g
Carbohydrate86.7 g
of which sugars14.2 g
Protein35.1 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Grate the Cheddar cheese.


Cut the cauliflower into florets (like small trees). Halve any large florets, then pop onto a baking tray.
Drizzle with oil, season with salt and pepper, then sprinkle over the dried oregano. 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, add the rigatoni to your pan of boiling 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, heat the olive oil for the roux (see ingredients for amount) in a large saucepan on medium-high heat.
When the oil is hot, 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), vegetable stock paste and Dijon mustard, then bring to the boil and simmer until thickened, 1-2 mins.


Once the sauce has thickened, stir in the creme fraiche, then remove from the heat.
Add the Cheddar cheese and stir until melted. Taste and season with salt and pepper if needed.
Stir the cooked pasta and roasted cauliflower through the sauce with a splash of water to loosen if you feel it needs it.


When ready, pop the rocket into a bowl. Drizzle with a little oil, season with salt and pepper, then toss to coat.
Share the cauliflower rigatoni cheese between your bowls and serve the rocket alongside, drizzled with the balsamic glaze. Enjoy!