cauliflower mac and cheese


RECIPE: Cauliflower Mac and Cheese with cauliflower


300g macaroni pasta

250g cauliflower chopped into small pieces (will be 1/4 piece from a large cauliflower)

For the Roux:

50g butter

1 cup wholemeal plain flour

2 1/2 cups almond milk

1 level teaspoon of grated nutmeg

1/2 cup parmesan grated

pinch of salt and pepper


1. Preheat oven to 180C. In a large saucepan bring salted water to the boil. Add pasta and stir. Cook for 10 minutes and scoop with a slotted spoon into a large bowl. Add a little olive oil to pasta so it doesn't stick, whilst your getting the other ingredients ready. 

2. Boil the kettle (you may need to add some hot water to the saucepan for cauliflower). Add the cauliflower into saucepan and boil until soft. 8-10 minute

To steam use a steamer basket on top of saucepan with simmering water. Put basket lid on and steam for around 15 minutes until soft. Steaming veggies holds the nutrients in rather than boiling. 

Get a potato masher or fork to squash the cauliflower. Add this the the bowl of pasta and mix.

3. For the Roux: In another small saucepan, whilst cauliflower is cooking, melt the butter gently and add the flour. Whisk flour off stovetop and then back on the to cook out the flour for a minute or so. Add the almond milk bit by bit, whisking continuously. Take off heat and add parmesan, nutmeg and salt and pepper to taste. whisk and pour into the bowl of pasta and cauliflower. 

4. Test for seasoning and add the a greased baking tray approximatley 25xm x 30cm or 4 individual trays. Add a handful of grated parmesan on top and/or breadcrumbs. Cook for 20-25 minutes. Serve with a drizzle of olive oil OR truffle oil and fresh parsley.