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To Cook The Pasta & Cauliflower

For The Cheese Sauce

To Assemble & Finish

  • Flat leaf Parsley 18 g
  • White breadcrumbs 100 g
  1. To Cook The Pasta & Cauliflower

    • Cut the cauliflower into small florets.
    • Cook the pasta in boiling water for 6 minutes.
    • Add the cauliflower and cook for a further 4 minutes, until the cauliflower is tender and the pasta is al dente. Drain and set aside.
  2. For The Cheese Sauce

    • Bring the water to the boil then whisk in the KNORR Béchamel Sauce Mix and KNORR Professional Garlic Puree. Cook until the sauce is creamy and smooth.
    • Remove from the heat and mix in the cheddar. Keep warm.
  3. To Assemble & Finish

    • Preheat the oven to 180°C.
    • Finely chop the parsley and mix with the breadcrumbs
    • Place the cooked pasta and cauliflower into a serving dish. Pour over the cheese sauce and mix well.
    • Sprinkle the parsley and breadcrumb mixture over the top and cook in the preheated oven for 15 minutes until golden on top and core temperatures have been met.

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