Luke Dale-Roberts' cauliflower mac 'n cheese with sultana salsa



Ingredients 20
Servings 4 - 6
Time 25 minS

Ingredients

  • PARMESAN AND CAULIFLOWER FOAM:
  • 25
    g
    parmesan
  • 400
    g
    cauliflower
  • 250
    ml
    cream
  • 3
    egg yolks
  • SULTANA SALSA:
  • 2
    Tbs
    butter
  • 50
    g
    sultanas
  • 100
    ml
    port
  • 50
    g
    pine nuts - toasted
  • 3
    sage leaves - finely sliced
  • 1
    box rigatoni pasta
  • 50
    g
    gruyère
  • 50
    g
    comté
  • YOU WILL ALSO NEED:
  • microplane or grater
  • thermomix or blender
  • chinois
  • espuma gun
  • oven - proof baking dish
 

Method

20 mins
 
For the foam:
Roughly chop cauliflower, place in a pan with cream and cook down.
Microplane or grate parmesan onto grease-proof paper and bake until lightly golden for around 5 minutes. Set aside.
Once water has cooked out from cauliflower, blend with the toasted parmesan in the Thermomix or blender on full for 7 minutes. Set aside 100ml, and blend 3 egg yolks into the remaining sauce.
Pass through a chinois and pour into espuma gun, charge once and set aside.

Blanch rigatoni and drain, then coat in the cauliflower-parmesan sauce that was set aside earlier.
Trim the base off each piece of pasta and stand them up next to each other in the oven-proof baking dish. Microplane the gruyère and comté to cover the pasta.
Shake espuma gun and coat the pasta with the cauliflower-parmesan foam, until the grated cheese is no longer visible. Grill for 5 minutes or until brown.

For the salsa:
Steep the sultanas in port and set aside. In a hot pan, brown your butter and add capers, sultanas, thyme and pine nuts. Finish with sage.
Top the pasta bake with the salsa and serve.

Click HERE to watch Luke making this dish!

ALSO TRY

Lemon cream mushroom tagliatelle 

Parsnip, potato and leek gratin 

Bacon and mushroom quiche 

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