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Cauliflower and Tomato Risoni Bake

by Justine Schofield


  • 400g risoni
  • 1 small head of cauliflower, cut into florets
  • 20g butter
  • 1 onion, chopped
  • 2 cloves garlic
  • 1 x (410g) can Ardmona Rich & Thick Tomatoes with Garlic & Basil
  • 200ml cream
  • 3 large handfuls of spinach
  • 150g cheddar, grated
  • 50g parmesan
  • 50g walnuts chopped
  • Salt & pepper


  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.
Cauliflower and Tomato Risoni Bake

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