Creamy Cauliflower Rotini is rated
based on 24 votes.
Slow Cooker Size
3 cupscauliflower florets
19 oz (550g)cannellini beans
1 cupchopped carrots
1 teaspoonground cumin
2 tablespoons(all-purpose) plain flour
1 cupgrated white cheddar cheese
1 cupfrozen peas
4 oz (110g)
9 cupsrotini pasta
24 cupsboiling water
In a 4-5L slow cooker, mix the cauliflower, vegetable stock, cannellini, capsicum, carrot, onion, cumin, pepper, salt, and flour. Cover the cooker and cook on low for 8-10 hours or on high for 4- 4 ½ hours.
Measure flour in a small bowl and add the cheddar cheese. Toss this mix until coated and then add to the cauliflower mixture. Stir.
Add the next three ingredients and stir well. Cover and cook on high for about 30 minutes until sauce is thickened slightly.
In a large uncovered pot, cook the pasta in boiling water and add salt for 10-12 minutes. Stir occasionally until tender but firm. Drain and return the pasta to the pot and add the cauliflower mixture. Toss until coated.