Tricolore penne and cauliflower cheese with hazelnuts
by Karen Burns-Booth
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Ingredients
Cereals, Grains & Pasta
250g of mezze penne tricolore
Fruit & Vegetables
1 small cauliflower, broken into small florets
Store Cupboard
50g of hazelnuts, roughly chopped
50g of plain flour
1 tsp English mustard
sea salt
Salad & Fresh Herbs
1 handful of parsley, chopped
Dairy
50g of butter
600ml of milk, warmed in a pan
Cheese
250g of cheddar, extra mature
Spices & Dried Herbs
freshly ground black pepper