Cauliflower and Tomato Risoni Bake
Cook Time 1 hour
Servings 4
Ingredients
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
Method
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.