Preheat oven to 200°C (400°F). Cook the pasta in a large saucepan of salted boiling water for 8 minutes or until it’s almost soft.
Place the cauliflower and milk in a large saucepan over low heat and bring to a simmer (slow bubbles). Cover with a tight-fitting lid and simmer gently for 8–10 minutes or until the cauliflower is soft. Allow to cool slightly. Using a hand-held stick blender (watching for splashes!), blend until smooth.
Place a colander in the sink and, wearing oven gloves, carefully pour in the pasta to drain. Add the drained pasta to the pan with the cauliflower, then sprinkle in half the cheddar and half the parmesan. Add salt, pepper and the nutmeg and stir to combine, using a spatula.
Divide the cauliflower pasta between 4 x 1¼-cup-capacity (310ml) ovenproof dishes.
Sprinkle with the remaining cheeses, place them on an oven tray and bake for 15 minutes or until golden and crunchy. Wearing oven gloves, remove the tray from the oven and allow the dishes to cool a little, before serving.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at donnahay.com.au or from your favourite book store.
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