Cheesy and decadent Mac and Cheese is always a hit, but we’ve reinvented it by adding cauliflower to create a divinely delicious vegetarian dish.
How long will it take?
1 hour 15 minutes
What’s the serving size?
What do I need?
1 medium cauliflower, cut into florets
2 tbsp olive oil
3 tbsp butter
1 small brown onion, diced
2 cloves garlic, diced
3 tbsp plain flour
2 ½ cups milk
500 g dried pasta
2 cups grated cheddar cheese
1 cup grated parmesan
Salt and freshly ground pepper
How do I make it?
Preheat oven to 190C.
Toss cauliflower with olive oil and season with salt and pepper. Place on a baking tray and cook in the oven for 20 to 25 minutes, or until the cauliflower is cooked and golden brown.
Melt butter in a large saucepan and add onion. Cook over medium heat until the onion has softened. Add garlic and cook for a further minute.
Add flour to saucepan and cook, stirring for 2 minutes. Slowly add milk and whisk to ensure that there are no lumps. Continue whisking until the sauce thickens then remove from heat and set aside.
Bring a large saucepan of water to the boil and add pasta. Cook according to packet directions and then drain and set aside.
Return sauce to low heat and stir in cheddar and half a cup of parmesan until melted. Season, then add pasta and cauliflower and mix them through so that they are well coated. Pour mixture into a casserole dish and then sprinkle over remaining parmesan.
Bake for 30 minutes and then remove from oven and serve immediately.