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Curtis Stone's roasted cauliflower and broccoli pasta bake

Curtis Stone's roasted cauliflower and broccoli pasta bake
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Ingredients

  • 3/4 head cauliflower, cut into 3cm florets
  • 1 head broccoli, cut into 3cm florets, stalks peeled and cut into 1/2cm pieces
  • 3 tbsp olive oil
  • 125g Coles Brand penne pasta
  • 3 cups Coles Brand lite milk (Hi-Lo in WA)
  • 1 rasher (60g) short cut rindless bacon, from the deli, cut into 1cm pieces
  • 1/2 small brown onion, finely chopped
  • 1 tbsp fresh thyme leaves, finely chopped
  • 1 tbsp Coles Brand plain flour
  • 1 1/2 cups (125g) grated Coles Brand tasty cheese
  • 2 slices Coles Smart Buy multigrain bread
  • Additional olive oil, for drizzling

Preparation method

Preheat oven to 200°C (180°C fan forced) and place a large baking tray in oven.

Toss the cauliflower and broccoli with 2 tablespoons of oil in a large bowl and season with salt and pepper. Tip evenly onto preheated tray and roast for 20 minutes, until golden brown. Remove from oven and set aside.

Cook pasta according to packet directions. Drain and set aside.

Bring the milk to a simmer in a small saucepan then remove and cover to keep hot.

Place another large heavy based saucepan over medium-high heat. Add remaining oil and heat until hot. Cook the bacon for 2 minutes, until browned. Reduce heat to medium, add onion and thyme and cook for 2 minutes until onion has softened and slightly browned.

Reduce heat to low and sprinkle the flour over the bacon mixture. Stir with a wooden spoon for about 3 minutes until flour is thoroughly blended and becomes pale golden in colour.

While stirring constantly, slowly add a little milk to flour mixture. Increase heat to medium and stir, adding about 1/2 cup of milk at a time, until mixture has thickened, about 10 minutes.

Turn off heat and stir in the cheese until melted. Season with salt and pepper.

Place bread in food processor and pulse into medium crumbs.

Fold vegetables and pasta into cheese sauce to coat. Spoon into a 2 litre ovenproof baking dish, scatter over breadcrumbs and drizzle with a little olive oil.

Bake for 10 minutes until crumbs are golden brown. Stand at room temperature for 5 minutes before serving.

Watch Curtis cook Parmesan and Dijon crusted chicken with beans and capers

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