Cauliflower mac and cheese

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42

Serves 4


250g macaroni
1 head of cauliflower, chopped into florets
25g butter
2 tbsp plain flour
300ml vegetable stock
250ml milk or cream, or a mixture
2 tsp Dijon mustard, optional
100g Cheddar or vegan cheese, grated, plus extra for sprinkling
Salt and black pepper


  1. Cook the cauliflower in a steamer or a pan of boiling water for four minutes. Remove half of the cauliflower and set aside. Give the remaining cauliflower another 2-3 minutes until soft, then drain and set aside.
  2. Melt the butter in a pan over a medium-high heat. Stir in the flour and cook for two minutes, stirring constantly. Gradually add the stock and milk, whisking all the time to get a smooth sauce. Add the mustard, if using.
  3. Add the cheese and the second, softer batch of cauliflower. Use a stick blender to whizz the sauce until completely smooth. Season with lots of pepper and a little salt, if needed.
  4. Preheat the oven to 190˚C/170˚C/gas mark 5.
  5. Bring a large pan of salted water to the boil over a high heat and cook the macaroni according to package instructions.
  6. Drain the macaroni, then stir in the remaining cauliflower and pour over the cauliflower cheese sauce. Transfer to an ovenproof dish and sprinkle over some extra cheese, if desired.
  7. Bake for 25-30 minutes until golden and bubbling. Serve with a green salad or peas.

Per serving: 467kcals, 19.2g fat (11.8g saturated), 56.9g carbs (6g sugars), 18.1g protein, 3.8g fibre, 0.495g sodium