Creamy Cauliflower Rotini

Creamy Cauliflower Rotini

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Creamy Cauliflower Rotini is rated / 5 based on votes.

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Preparation time: 15 minutes
Slow Cooker Size 4-5L+
Serves: 8
Cooking time: 8-10 hours on Low or 4-4 hours on High


  • 3 cups cauliflower florets
  • 3 cups liquid vegetable stock
  • 540g (19 oz) can of cannellini
  • 1 cup chopped red capsicum
  • 1 cup chopped carrot
  • 1 cup onion, finely chopped
  • 1 teaspoon ground cumin
  • teaspoon pepper
  • teaspoon salt
  • 2 tablespoons all purpose flour
  • 1 cup grated white cheddar cheese
  • 1 cup frozen peas
  • 4 ounces block of cream cheese
  • 2 tablespoons finely chopped jalapeno chili
  • 9 cups rotini pasta
  • Twenty-four cups boiling water


  1. 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 hours.
  2. Measure flour in a small bowl and add the cheddar cheese. Toss this mix until coated and then add to the cauliflower mixture. Stir.
  3. Add the next three ingredients and stir well. Cover and cook on high for about 30 minutes until sauce is thickened slightly.
  4. 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.

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