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Cauliflower Mac and Cheese

Cauliflower Mac and Cheese
Written by ClareW

Cauliflower Mac and Cheese is a simple but so tasty adaptation of the old Mac and Cheese. Adding Cauliflower as an additional element boosts the flavours of this very popular dish. Served as a main dish, it always goes down well all year whether a cold winters evening or summer lunch on the patio with a chilled wine. This is also an ideal way to use left overs. I use cheddar and parmesan for the nutty and mature flavours they bring.

Cauliflower Mac and Cheese

Cauliflower Mac and Cheese

A lovely variant of the traditional recipe.
4.74 from 283 votes
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Course: Main Dish, Side Dish
Cuisine: Italian
Keyword: Bread, Cheese, Pasta, Vegetables
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 People
Calories: 335kcal

Ingredients
 

Instructions

  • Pour a little olive oil into a 13×9 inch baking dish and using a pastry brush or your fingers cover the dish.
  • Place a large pot on a medium heat and add 2 tablespoons of olive oil. When hot, add the onion, garlic and cauliflower and a pinch of salt for seasoning.
  • Stir occasionally and continue to cook for about 15 – 20 minutes until tender.
  • Add 4 cups water and allow to simmer for a further 10 minutes until the garlic, onion and cauliflower are lovely and soft.
  • Preheat oven to 425°F. 220°C
  • In a large pan of salted boiling water add the pasta and cook according to the package directions.
  • Carefully drain to pan keeping at least 2 cups of the cooking liquid for later.
  • For safety sake, leave to cool for a few minutes.
  • Return the vegetables to a large pan and add the cheeses, mustard powder and cayenne and mix thoroughly. Add a little of the cooking liquid to thin it slightly.
  • In sensible portions, transfer the mixture to a blender and blitz until lovely and smooth.
  • Add more cooking liquid if required.
  • The pasta should be cooked by now, drain using a sieve and place in a large mixing bowl or you can reuse the pasta pan.
  • When the mixture has been pureed, pour onto the cooked pasta and mix thoroughly.
  • Once combined, transfer the pasta and sauce to the pre oiled baking dish.
  • In a clean bowl, combine the chopped parsley, panko breadcrumbs and remining olive oil. season with salt and freshly ground black pepper and mix.
  • Sprinkle the breadcrumb mixture over the pasta and place in the preheated oven for about 15 minutes.
  • Everything is already cooked so this is to get the breadcrumbs toasty and the sauce thicken. The top should be golden brown ideally.

Nutrition

Calories: 335kcal | Carbohydrates: 46g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 250mg | Potassium: 353mg | Fiber: 3g | Sugar: 4g | Vitamin A: 440IU | Vitamin C: 33mg | Calcium: 198mg | Iron: 2mg