Cauliflower Mac ‘n’ Cheese
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Ingredients:
Serves 4
- 1 small cauliflower (roughly 500g-600g) – trimmed and cut into florets
- 265g macaroni pasta
- 28g butter
- 9g flour
- 250ml milk
- 1 tsp dijon mustard
- 145g cheese
- 25g panko breadcrumbs (or make your own breadcrumbs)
Method:
- Preheat the oven to 200c.
- Remove the base and outer leaves from the cauliflower, then break into florets and wash – you could save the leaves and roast them with a little oil and salt and pepper for a crunchy side or topping!
- Place the florets into a pan of boiling water and boil for roughly 8 minutes or until soft.
- Drain the cauliflower and blend.
- Cook the macaroni pasta in a saucepan of boiling water, as per pack instructions.
- Meanwhile, make your sauce.
- Add the butter to a saucepan, melt, then add the flour to form a roux, stir continuously for about 2 minute to cook out the flour.
- Add milk – a little at a time – keep stirring or whisking continuously between each pour – stir out any lumps before adding more milk.
- Continue adding the milk little by little until all the milk is incorporated and the sauce is thick and glossy.
- Take off the heat and stir in the mustard and around â…” of the cheese (115g), reserving the rest for the top.
- Add the cauliflower puree to the sauce and combine – if the sauce seems too thick, add a little more milk or touch of veg stock.
- Add the sauce to the drained pasta and mix well.
- Pour into a large baking dish and top with the remaining cheese and panko breadcrumbs.
- Bake in the oven for around 20 minutes, until the top is crisp and golden.