Roasted cauliflower mac and cheese

Recipe from: 18 January 2016
recipe, cauliflower, roasted, cheese,macaroni, veg

Ingredients 19
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • CHEESE SAUCE:
  • 60
    g
    butter
  • 50
    g
    all-purpose flour
  • 750
    ml
    milk
  • 1
    tsp
    Dijon mustard
  • 1/2
    tsp
    salt
  • 1 1/2
    cup
    mature cheddar, grated
  • ROASTED CAULIFOWER:
  • 1
    head cauliflower, broken into small florets
  • 2
    Tbs
    olive oil
  • salt and pepper, to taste
  • PARMESAN AND WALNUT CRUMBLE:
  • 2
    cup
    fresh breadcrumbs (day old ciabatta or boerebrood-style white is best)
  • 3
    Tbs
    melted butter
  • 1/4
    cup
    roughly chopped walnuts (optional)
  • 1/2
    cup
    finely grated parmesan cheese
  • handful
    fresh thyme sprigs or 1/4 teaspoon dried oregano
  • salt and freshly ground black pepper
  • 350
    g
    macaroni pasta, cooked and drained
 

Method

00:15
 

Preheat the oven to 180º C.

Start with the cheese sauce. Melt the butter in a saucepan. Add the flour and whisk into the foaming butter until combined. The roux will be quite firm at this point. Add the milk in stages, whisking all the while. Once the milk is absorbed, repeat the process several times until you have used all the milk. This method ensures a lump-free consistency and eliminates a ‘raw’ flour taste. Stir through the Dijon mustard and season with salt. Add the cheese to the white sauce and stir until melted.

Spread the cauliflower florets onto a roasting tray, drizzle with olive oil and season. Toss to coat and roast for about 20 minutes.

For the crumb topping, mix all the ingredients together in a bowl. Rub through by hand to ensure the breadcrumbs are well coated.

Turn the oven up to 200º C. To assemble the Mac and Cheese, pour the cheese sauce over the cooked macaroni. Add the cauliflower and fold through. Transfer to a baking sheet and spread the parmesan crumbs on top. Don’t press down as you want the crumble to be light and chunky. Bake for about 15 minutes until golden and eat.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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