Cauliflower Cheese Elbows


PREP TIME 10 minutes
COOK TIME 20 minutes


1 cauliflower, roughly chopped
2 cups Barilla gluten free elbows
2 ½ cups chicken stock
1 clove garlic, thinly sliced
Pukara olive oil
1 tbsp cornflour
1 cup cheddar cheese, grated
1 cup parmesan cheese, grated


Step 1
Place chicken stock into a pot and bring to a boil before adding pasta and cooking for approx 5-6 minutes until just undercooked.

Step 2
Place cauliflower, garlic, cornflour and a pinch of salt into an oiled pan and cook for approx 3-4 minutes. Then add pasta and a small amount of stock and stir around.

Step 3
Once pasta is cooked, add cheddar and parmesan before removing from heat and stirring until ready.