- Serves6
- CourseMain meal
- Prepare20 mins
- Cook35 mins
- Total time55 mins
Ingredients
- 25g unsalted butter, softened, plus extra for greasing
- 1 large cauliflower (about 1kg), trimmed and broken into large florets
- 200g fresh penne
- 25g plain flour
- 300ml whole milk, warmed
- 1 heaped tsp English mustard
- 200g Godminster Black Truffle Vintage Organic Cheddar (available from the cheese counter), wax removed and cheese coarsely grated
Method
Preheat the oven to 200ºC, gas mark 6, and lightly grease a large ovenproof dish (about 2 litres in volume). Put the cauliflower and any tender leaves in a large saucepan. Cover with cold water, add a pinch of salt and set over a high heat. Once at a rolling boil, add the pasta. Stir for 1 minute then drain over a large bowl, reserving 250ml of the cooking water. Arrange the penne and cauliflower evenly in the dish.
For the cheese sauce, return the pan to a medium heat with the 25g butter. Once foaming, add the flour and cook for 2-3 minutes, stirring regularly. Stir in the warm milk, a splash at a time, ensuring everything is incorporated before adding more. Once all the milk is combined, slowly stir in the reserved cauliflower water until you have a smooth sauce. Stir in the mustard and simmer for 1 minute.
Take the pan off the heat and stir in ¾ of the cheddar until you have a rich, smooth sauce; season. Spoon the sauce over the cauliflower and penne, stirring together until evenly coated. Sprinkle the remaining cheese over the top. Bake for 20 minutes until bubbling and golden. Stand for 5 minutes and serve with a green salad, if liked.
Cook’s tip
To further help you on the way to reaching your five a day, add 200g cherry tomatoes to the dish along with the pasta and cauliflower.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,535kJ/ 367kcals |
---|---|
Fat | 18g |
Saturated Fat | 11g |
Carbohydrates | 33g |
Sugars | 7.2g |
Fibre | 3.9g |
Protein | 18g |
Salt | 1.1g |