Cheesy Fusilli & Cauliflower Bake

Cheesy Fusilli & Cauliflower Bake

Serves 2 - 3 40 Minutes Difficulty = Medium Vegetarian


  • 125g Root One Fusilli
  • 75g Strong Cheddar 
  • 40g Butter
  • 40g White Flour (or White Rice Flour if Gluten Free) 
  • 300ml Milk 
  • 1 teaspoon Dijon Mustard 
  • 1 tbsp Olive Oil
  • 1/2 Cauliflower Head 
  • 1 Garlic Clove 
  • 100g Spinach 



  1. Preheat your oven to 210C (190C fan) 
  2. Finely dice the garlic. 
  3. Remove the leaves from the Cauliflower, break into medium sized florets and then chop each one into quarters. Mix with the olive oil, salt and pepper in a baking tray and then place in the oven. These should take around 20 minutes to brown so now move onto your roux sauce. 
  4. Melt the butter over a medium heat and then add the flour. Mix well into a paste and heat for about 30 seconds before beginning to gradually add the milk. Make sure you continue to mix well with a spoon or whisk as you add the milk. Once all the milk is in keep mixing the roux (making sure nothing is stuck to the sides/bottom of the pan) until the sauce thickens so it easily coats the back of a spoon. Remove from the heat.
  5. Add the mustard to the roux, then grate the cheddar and mix in well. Salt and pepper to taste then set to one side. 
  6. Check how the cauliflower is doing - if it's looking nicely brown/charred around the edges of the largest pieces then remove from the oven and set to one side. Leave the oven on for later. 
  7. Bring a pot of at least 1 ltr of salted water to the boil and the add the fusilli. Once boiling reduce the heat and add the Fusilli. Cook for 4 minutes and then strain and quickly rinse. 
  8. Blanch the spinach under boiling water and mix with the pasta in an ovenproof dish. Add the cauliflower and mix together before pouring the roux over. Make sure everything is well coated in the sauce before topping with more grated cheese, the diced garlic and a good crack of black pepper. 
  9. Cook for 20 minutes or until nicely brown and bubbling then serve!