OUR RECIPES

Prep Time: 20 minutes
Cook Time: 45 minutes

1. Pre-heat the oven to 180°C.
2. Heat the oil in a heavy-bottomed frying pan over a medium-high heat and cook the onion and garlic until soft and translucent. Remove from the heat and set aside.
3. Heat the butter in a heavy-bottomed pot over a medium-high heat then add in the flour and, using a whisk, cook for a minute, whisking as you go. Gradually pour in the milk, again whisking continuously to avoid lumps.
4. Continue to whisk the mixture and once it comes to the boil reduce the heat and let it simmer for several minutes until thick. Again whisk frequently to make sure the white sauce doesn’t catch on the bottom of the pot. Stir in half the grated cheese then set aside.
5. Put the pasta into a large bowl followed but the cauliflower, parsley and the white sauce. Season with sea salt and freshly ground black pepper and mix well to combine.
6. Next crumble in the salmon and mix again. Tip the mixture out into an oven-proof dish then top with the remaining cheese and the breadcrumbs followed by a drizzle or two of olive oil.
7. Bake for 25 minutes or until golden and bubbly.
8. Serve garnished with a little extra parsley and some mirco greens if desired.