Recipe of the week

1 small head of cauliflower, cut into florets

20g butter

1 onion, chopped

2 cloves garlic, crushed

1 x 410g can Ardmona Rich & Thick Tomatoes with Garlic & Basil

200ml cream

3 large handfuls of spinach

150g cheddar, grated

50g Parmesan, grated

50g walnuts chopped

Salt and pepper

Method:

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

Heat butter in a sauté pan over a medium to high heat. Add the onion and garlic and soften for three to four 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 five minutes to thicken. Add the spinach and remove from the heat.

Add the florets to the water and cook for four minutes before adding the risoni. Stir to separate and cook for four more minutes or until just al dente. Drain the cauliflower and risoni.

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.

Recipe and photo: https://spc.com.au/