Cauliflower-and-chorizo baked pasta

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

"This pasta bake is comforting and a little indulgent. Allow the pasta sheets to hang over the dish to turn golden and crisp.” – Hannah Lewry

Ingredients

1 cup milk
sea salt and freshly ground black pepper, to taste
300 g cauliflower florets, finely chopped
1x400 g sachet Woolworths fresh cheese sauce
200 g chorizo, cut into chunks
2 T olive oil
1 x 250 g box Woolworths lasagne sheets, cooked
2–3 T breadcrumbs
1x60 g tub Woolworths grated pecorino
fresh oregano, for serving

Cooking Instructions

1. Preheat the oven to 200°C. Bring the milk to a simmer in a saucepan and season. Cook the cauliflower in the milk for 8–10 minutes, or until tender. Drain, reserving the milk.

2. Place the hot cauliflower into a blender. Blend until smooth, adding a little milk if necessary. Mix the cauliflower purée with the cheese sauce and set aside.

3. Fry the chorizo in the olive oil until crisp and golden.

4. Layer the lasagne sheets, sauce and chorizo in a 25 cm round, shallow ovenproof dish, allowing some of the lasagne to hang over the sides of the dish.

5. Sprinkle with the breadcrumbs and half the pecorino. Bake for 35–40 minutes, or until
golden. Garnish with the oregano and remaining pecorino.

Find more pasta recipes here.

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen