Annabel Karmel’s cauliflower cheese pasta shells

cauliflower cheese pasta shells

by Annabel Karmel |
Published on

Preparation Time

10 minutes, cooking time 10-15 minutes




  • 250g cauliflower

  • 20g butter

  • 20g plain flour

  • 250ml milk

  • 30g Parmesan cheese, grated

  • 75g baby pasta shells

Introduce different vegetables and textures to your toddler with Annabel Karmel's simple and delicious cauliflower cheese pasta shells. It makes a great dinner or lunch for the whole family, and it's suitable for batch cooking and freezing so you can be super prepared.

  1. Break the cauliflower into florets. Place in a steamer and steam for 10 minutes until tender.

  2. Meanwhile, cook the pasta in boiling water according to the packet instructions and drain.

  3. Put the butter into a saucepan. Heat until melted. Add the flour and whisk until thickened and smooth. Add the Parmesan cheese and half the cauliflower. Blend until smooth. Roughly chop the remaining cauliflower. Stir in the cauliflower and pasta shells.

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