Serves 4

Cauliflower tortelloni cheese recipe

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Ready in 20 minutes

1 large cauliflower (about 850g), trimmed and cut into small florets
300g pack fresh cheese tortelloni
500g tub fresh cheese pasta sauce
225g pack fresh baby spinach leaves
150g cherry tomatoes, halved
150g pack mozzarella, drained and torn into small pieces

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1. Preheat the grill to medium. Bring a large saucepan of salted water to the boil and add the cauliflower. Cook for 3 minutes, add the tortelloni and cook for a further 5 minutes or until the pasta is cooked and the cauliflower is tender. Drain well, reserving 100ml of the cooking liquid, and tip into a 2.5-litre gratin dish.
2. Heat the cheese pasta sauce in a pan. Add the spinach leaves and the reserved cooking liquid and stir until the spinach wilts.
3. Pour the sauce over the pasta and cauliflower, and scatter with the tomatoes. Drain the mozzarella, then tear into small pieces and scatter over the top. Grill for 5 minutes or until golden and bubbling. Perfect served with a crisp green salad.

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