Cauliflower and Tomato Risoni Bake

Cook time 1 hour
Servings 4


400g risoni

1 small head of cauliflower, cut into florets

20g butter

1 onion, chopped

2 cloves garlic

1 x (410g) can rich & thick tomatoes

200ml cream

3 large handfuls of spinach

150g cheddar, grated

50g parmesan

50g walnuts chopped

Salt & pepper

Cauliflower and Tomato Risoni Bake


Bring a large pot of salted water to the boil and preheat the oven to 200C.

Heat butter in a sauté pan over a medium to high heat. Add the onion and garlic and soften for 3-4 minutes. Add the tomatoes and bring to the boil. Turn the heat down and cook for 10 minutes with the lid on.

Now add the cream and cook for a further 5 minutes to thicken. Add the spinach and remove from the heat.

Add the florets to the water and cook for 4 minutes before adding the risoni. Stir to separate and cook for 4 more minutes or until just al dente. Drain the cauliflower and risoni, reserving 1 cup of the cooking water.

Add risoni and cauliflower to the creamy tomato sauce and fold through along with the half of the cheese. Pour into a baking dish and sprinkle over walnuts and remaining cheeses.

Bake for 35-40 minutes or until golden brown.