Prep time: 10 mins

Cooking time:  50 mins

Serving: 5

*Modify for low Fodmap:

  • Swap cauliflower for broccoli 
  • Remove Onion 
  • Remove Garlic 

You will need:

  • 800ml of Liddell's Lactose Free Full Cream Milk - warm 
  • 150ml Liddell's Lactose Free Lite Cream 
  • 1/2  a cauliflower (cut into 1cm thick slices) 
  • 60ml of Cobram Estate Extra Virgin Olive Oil 
  • 1 1/2tbsp of Curry Powder 
  • 80g of White Wings Gluten Free Plain Flour 


  • 1 red onion (finely sliced) 
  • 500g of Barilla Gluten Free Penne (cooked according to packet instructions)
  • 370g of Sirena Tuna in Oil -drained
  • 1 pinch of salt 
  • 90g of pecorino cheese (finely grated OR Liddell's Grated Tasty Cheese (for 100% lactose free)
  • 3 slices of Coles Gluten Free Bread (breadcrumbed)

Step 1

Preheat the oven to 180°C fan-forced or 200°C conventional. Pour milk and cream into a medium saucepan placed over a medium heat. Bring a large saucepan of salted water to the boil, add cauliflower and cook for 5-6 minutes, tipping the cauliflower in for the last 5 minutes of cooking, drain.


Step 2

Meanwhile, drizzle oil into a medium saucepan over a medium heat, add the garlic and onion, season with salt and pepper and cook for 3-4 minutes or until fragrant and softened.


Step 3

Add the curry powder and fry off quickly. Add the flour and stir through to cook out a little. Pour in the hot milk mixture and whisking continuously, cook for 2-3 minutes or until the sauce has thickened and lump free.Place the cooked and drained pasta into a large bowl, along with tuna, ½ the curry sauce and half the cheese. Toss gently to combine.


Step 4

Arrange the pasta mixture and cauliflower slices in a ceramic baking dish, spoon over remaining sauce and top with the cheese and breadcrumbs. Dress any exposed bits of cauliflower with a drizzle of oil as this will help to make it brown up nicely. Bake for 20-30 minutes or until golden.