Cauliflower Mac & Cheese

Date Added: 11/10/2022

Serves 2

Ingredients -

60g Mature Cheddar Cheese
30g Blue Cheese
25g Panko Breadcrumbs
300g Cauliflower florets
180g Macaroni
15g Vegetable Stock paste
150g Crème Fraiche
40g Baby Spinach/Spring Greens
15g Sriracha
2 tbsp Olive for the crumb
20g Butter
250ml Water
2 tbsp Plain Flour
Salt & Pepper

Method -

1. Pre-heat oven to 220c/200c fan/gas mark 7.
2. Bring a large saucepan of water to the boil with ½ tsp salt for pasta.
3. Grate the Cheddar Cheese.
4. Crumble the blue cheese into a bowl, along with the panko breadcrumbs and season with salt and pepper. Stir in the olive oil for the crumb, then set aside for later.
5. Halve any large cauliflower florets and pop them into an overproof dish. Drizzle with oil and season with salt and pepper, then toss to coat, ensuring they are spread out in a single layer. When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through to ensure even colour.
6. When your pan of water is boiling, add the macaroni and bring back to the boil. Cooking the macaroni until tender – approx. 12 mins.
7. Once cooked, brain in a colander and pop back in the pan. Drizzle with olive oil and stir through to stop it sticking together.
8. White the pasta cooks, melt the butter in a saucepan on medium-high heat. Once the butter is hot, stir in the flour.
9. Cook until it forms a paste (or Roux as it’s more commonly known as), this should take approx. 1-2mins. Gradually stir in the water for the sauce and the vegetable stock paste. Bring to the boil, stir and simmer until thickened, 1-2mins.
10. Stir in the crème fraiche, them remove from the heat.
11. Add the cheddar cheese to the sauce and stir until melted. Taste and season if needed.
12. Return the pan to a gentle heat and stir in the greens, a handful at a time until wilted and piping hot, 1-2mins, then remove from the heat.
13. Stir the roasted cauliflower and the cooked macaroni through the sauce, then pour into the overproof dish.
14. Turn your grill on to high.

15. Sprinkle the blue cheese crumb evenly over the top, then grill the mac and cheese on the top shelf of your oven until the crumb is golden, 3-5mins.
16. Serve in bowls, drizzled with the sriracha on top.
17. Enjoy!

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