Jamie Oliver Cheesy Cauliflower Pasta

This is one of those recipes that feels like a whisper — soft, warm, easy. The kind of dish you make when the day’s been a bit much and all you want is something creamy, simple, and comforting that doesn’t ask questions.

I first made this on a day when the fridge was basically just a graveyard of condiments and a sad half-lemon. I found a bag of frozen cauliflower behind the ice tray, and the rest just sort of came together — like a lazy miracle. Pasta, stock cube, creme fraiche, cheese. That’s it. Five ingredients. One pot. Done in twelve minutes.

You know those meals that quietly become part of your routine? This one does that — and then some.

Why You’ll Love It

• It’s just five ingredients — no chopping boards, no fuss
• Ready in under 15 minutes, including faffing about
• Kids love it — but it doesn’t taste like “kid food”
• One pot = fewer dishes (bless)
• Creamy, cheesy, cozy — but still light somehow
• You can bulk it up or riff off it endlessly

Ingredients

• 175g pasta (I used conchiglie, but anything short and sturdy works)
• 1 vegetable stock cube
• 150g frozen diced cauliflower
• 100g creme fraiche
• 50g grated cheddar cheese

How to Make It

Boil the pasta in flavour, not plain water:

Toss the pasta and the stock cube into a saucepan. Cover with boiling water — just enough to cover. Simmer on high for 8 minutes. Stir now and then so nothing sticks to the bottom.

Toss in the cauliflower:

After 8 minutes, chuck in the frozen cauliflower — no need to defrost. Let it bubble away for another 3–4 minutes. The pasta should be tender, the cauliflower soft but not mush.

Drain, but not bone dry:

Drain the whole thing — don’t worry if there’s a tiny bit of liquid left, it actually helps the sauce come together.

Make it creamy:

Return it all to the pan. Stir in the creme fraiche and grated cheese while everything’s still hot. The cheese should melt right in, turning glossy and rich. Add a pinch of black pepper if you want.

Serve right away:

This one’s best piping hot. I like it straight out the pan with a spoon, no shame. But if you’re feeling civilised, bowls and a dusting of extra cheese are lovely too.

Common Mistakes and How to Dodge Them

Why is my pasta overcooked?
Don’t walk away. You only need 8 minutes before adding the cauliflower. Keep an eye on the clock and taste a piece before draining.

My sauce is too thick or gloopy
You probably drained every last drop of water. It’s okay — just add a splash of milk or even hot water to loosen it up.

The cauliflower’s still frozen inside
Make sure it gets a good 3–4 minutes in that bubbling water. If they’re chunky pieces, maybe even 5.

The cheese clumped up instead of melting
Your pasta might’ve cooled too much before you added it — get that cheese in while everything’s still steamy-hot.

Storage and Reheating

Fridge: Store in an airtight container for up to 2 days.
Reheat: Gently warm on the stove with a splash of milk or water. Microwave’s fine too — just stir halfway through.

Freezer: Technically yes, but the texture suffers. The sauce dries out a bit and it’s never quite the same. If you’re short on time later, it’s still edible — just not peak delicious.

Frequently Asked Questions

Can I use fresh cauliflower?
Yes, but chop it small so it softens in 4–5 minutes. You may need to give it a quick steam first if it’s chunky.

Is there a dairy-free version?
Definitely. Use a plant-based creme fraiche (like Oatly or similar) and a melty vegan cheddar. It still works — just a bit less rich.

Can I make it ahead?
You can, but it’s best fresh. If you must, undercook the pasta slightly, then reheat with a splash of milk to revive it.

Can I add protein or veggies?
Totally. Toss in some peas, cooked chicken, or even a handful of spinach in the last minute of cooking. It’s very forgiving.

Nutrition Facts (Per Serving):

• Calories: ~420 kcal
• Fat: 18g
• Carbs: 50g
• Protein: 13g
• Sodium: 740mg
• Sugar: 3g