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Cauliflower mac 'n' cheese
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Total Time:
45 minutes
Double or freeze for later. Prep in the morning for a delicious meal. Ideal for batch cooking or sharing with neighbors.
Ingredients:
  • 15 g unsalted butter
  • 1 leek
  • 1 stick of celery
  • ½ a bulb of fennel optional
  • 1 small head of cauliflower (600g)
  • 450 g dried pasta
  • 1 tablespoon plain flour
  • 500 ml semi-skimmed milk
  • 1 teaspoon English mustard
  • 100 g mixed cheese such as Cheddar, Parmesan, feta, halloumi
  • 100 g stale bread
  • a few sprigs of fresh herbs, such as thyme or oregano optional
Instructions:
  • 1. Preheat the oven to 180ºC/350ºF/gas 4 and melt butter in a large shallow ovenproof casserole pan over medium heat. 2. Add leeks, celery, and fennel (if using), cooking until softened. 3. Break cauliflower into florets and cut into slices, including the stalk and leaves. Add to the pan and cook for 10 minutes. 4. Cook pasta in boiling salted water for 8 minutes (5 if using macaroni), then drain and transfer to a baking dish with cauliflower. 5. Stir in flour, milk, and water into the pan to make a sauce, seasoning with mustard, salt, and pepper. 6. Blend in grated cheese until smooth, then pour over pasta and cauliflower. 7. Mix stale bread crumbs with grated garlic, herbs, and olive oil, then sprinkle over the pasta. 8. Bake for 30 minutes until golden and bubbly.

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