Cauliflower mac n cheese

Recipes / Vegetarian

Pack your go-to comfort food with vegies, vitamins and nutrients.

Recipe «Cauliflower mac n cheese» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 200g dried macaroni pasta, plain or wholemeal, 400g cauliflower, cut into small florets, 2 tbsp extra virgin olive oil, 2 tbsp plain flour, 500ml reduced-fat milk , 40g parmesan, finely grated, 35g low-fat vintage cheddar, coarsely grated, 80g frozen peas , 1/2 bunch fresh continental parsley, finely chopped, 2 tsp wholegrain or Dijon mustard, 2 small garlic cloves, crushed, 60g fresh wholemeal breadcrumbs.

Ingredients:

  • 200g dried macaroni pasta, plain or wholemeal 
  • 400g cauliflower, cut into small florets 
  • 2 tbsp extra virgin olive oil 
  • 2 tbsp plain flour 
  • 500ml reduced-fat milk 
  • 40g parmesan, finely grated 
  • 35g low-fat vintage cheddar, coarsely grated 
  • 80g frozen peas 
  • 1/2 bunch fresh continental parsley, finely chopped 
  • 2 tsp wholegrain or Dijon mustard 
  • 2 small garlic cloves, crushed 
  • 60g fresh wholemeal breadcrumbs 

Instructions

  1. Preheat oven to 180C/160C fan forced. Cook the pasta in a saucepan of boiling salted water, following packet directions, adding the cauliflower for the last 4 minutes of cooking time, until al dente. Drain and transfer to a large bowl.
  2. Heat 1 1/2 tbs of the oil in a saucepan over low heat. Add the flour. Cook, stirring, for 1-2 minutes or until mixture bubbles. Gradually stir in the milk, whisking constantly until smooth. Bring to the boil, stirring constantly. Reduce heat to low. Cook, stirring constantly, for 4-5 minutes or until the sauce thickens. Reserve 1 tbs of parmesan. Stir in the remaining parmesan. Stir in the cheddar, peas, parsley, mustard and garlic. Season with pepper. Stir sauce through pasta mixture. Divide mixture among four 375ml (1 1⁄2 cup) ovenproof dishes.
  3. Combine the breadcrumbs, remaining oil and reserved parmesan in a bowl. Scatter over the dish. Bake for 15-20 minutes or until top is golden and crisp.