Cauliflower and Tomato Risoni Bake | SPC

Cauliflower and Tomato Risoni Bake | SPC

spc.com.au

by Justine Schofield

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Ingredients

  • 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

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