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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pan of salted water to the boil. Add the pasta, stir well, bring back to the boil and then cook, uncovered, for a couple of minutes. Tip in the cauliflower florets, bring back to the boil again and cook for a further 8-10 minutes until both the pasta and the cauliflower are tender but still firm to the bite. Drain well. Preheat a hot broiler. | 2. Add the crème fraîche, mustard, salt and pepper and all but a good handful of the cheese to the pasta pan. | 3. Stir over a low heat until the cheese just starts to melt. Tip the pasta and cauliflower into the cheese sauce and gently stir together. Season and transfer to a flameproof dish. | 4. Scatter the tomatoes over the top followed by the rest of the cheese and some pepper. Broil for about 5 minutes until browned and bubbling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta	10	ounces		195.6115	28.3495	4.3658	6.5487
cauliflower	1		separated	-	-	-	-
creme fraiche	7/8	cup		-	-	-	-
grain mustard	2	teaspoons	coarse	-	-	-	-
salt pepper				-	-	-	-
sharp cheddar cheese	6 1/2	ounces	grated	755.5139999999999	3.925	44.6859	62.3207
tomato	2		cut	80.4198	17.3796	3.9316	0.8936

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.