Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 6.35 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 60grams butter
- 3 cup milk
- 2 cup small cauliflower florets
- 1 1/2 cup small cauliflower florets
- 1/2 cup continental parsley leaves (to serve)
- 1 1/2 cup shredded cheddar cheese (shredded)
- 1/2 cup finely grated parmesan
- 250grams Barilla gluten-free penne pasta
- 1 cup shredded mozzarella
- 1/4 cup gluten-free Macro cauliflower flour
- 1 1/2 cup Free From Gluten breadcrumbs
Nutrition per serving
4880kJ / 1160Cal
4880 Kilojoules or 1160 Calories
56% of daily energy intake*
Protein
48.8grams
Fat
64.2grams
Carbs
101grams
Sugars
17.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 190°C/170°C fan-forced.
Step 2 of 5
Bring a large saucepan of water to the boil over high heat. Add gluten-free pasta and cauliflower florets and cook for 10 minutes or until tender. Drain and set aside.
Step 3 of 5
Meanwhile, melt butter in a saucepan over medium heat. Add gluten-free flour and cook, stirring constantly, for 1 minute or until bubbling. Gradually whisk in milk, then bring to a simmer and cook, whisking constantly, for 2 minutes or until slightly thickened. Add cheeses, whisking until melted and smooth.
Step 4 of 5
To make the cauliflower crumb topping, place cauliflower florets in a food processor and process until fine crumbs form. Add gluten-free breadcrumbs and parmesan. Season, then process until well combined.
Step 5 of 5
Place sauce and pasta mixture in an ovenproof dish, mixing to combine. Top with cauliflower crumb mixture, then bake for 15 minutes or until topping is golden. Serve sprinkled with parsley.
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