Scruffy Cauli Cheese Rigatoni (V) from Higgidy Clever with Veg

By Erin Brown
Related Categories: Cookbook Confidential

“My rustic take on cauliflower cheese sidesteps the classic béchamel sauce, which – let’s be honest – can feel like a bit of a faff to make. And the addition of rigatoni transforms it from a tasty side dish into a hearty meal.” Camilla Stephens, author of Higgidy Clever with Veg

400g dried rigatoni pasta

3 tablespoons olive oil

1 cauliflower (about 550g), split into small florets

2 leeks, finely chopped

300ml hot vegetable stock

250g mascarpone cheese

250ml single cream

2 teaspoons Dijon mustard

100g smoked Cheddar cheese, finely grated

A handful of chives, roughly chopped

Heat the oven to 180°C/160°C fan/Gas Mark 4.

Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions, until al dente. Drain and set aside in the pan.

Meanwhile, place a large flameproof casserole dish over a medium heat, add the olive oil, cauliflower florets and leeks along with 100ml water. Stir well, then cover and cook until soft; this will take about 8 minutes.

Add the stock, mascarpone, cream, mustard, half the grated Cheddar and half the chopped chives to the cooked pasta and stir well. (Don’t worry if you have a few mascarpone lumps – they will soon melt into the sauce.)

Uncover the cauliflower, add the cheesy pasta and stir well to combine into a ‘scruffy’ mixture. Sprinkle over the remaining smoked Cheddar and bake for 20–25 minutes, or until bubbling and golden. Garnish with the remaining chopped chives just before serving.