Cauliflower and Tomato Risoni Bake

Method

1. Bring a large pot of salted water to the boil and preheat the oven to 200C.
2. Heat butter in a sauté pan over a medium to high heat. Add the onion and garlic and soften for 3-4 minutes.
3. Add the tomatoes and bring to the boil. Turn the heat down and cook for 10 minutes with the lid on.
4. Now add the cream and cook for a further 5 minutes to thicken. Add the spinach and remove from the heat.
5. Add the florets to the water and cook for 4 minutes before adding the risoni. Stir to separate and cook for 4 more minutes or until just al dente.
6. Drain the cauliflower and risoni, reserving 1 cup of the cooking water.
7. Add risoni and cauliflower to the creamy tomato sauce and fold through along with the half of the cheese. Pour into a baking dish and sprinkle over walnuts and remaining cheeses.
8. Bake for 35-40 minutes or until golden brown.