Luke Dale-Roberts’ cauliflower mac ‘n cheese with sultana salsa

Food24
4 - 6 servings Prep: 25 mins, Cooking: 20 mins

By Food24 September 26 2017
Recipe Disclaimer
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Ingredients (17)

PARMESAN AND CAULIFLOWER FOAM:
25 g parmesan cheese
400 g cauliflower
250 ml cream
3 eggs — just the yolks
SULTANA SALSA:
2 Tbs butter
50 g sultanas
100 ml port
50 g pine nuts — toasted
3 fresh sage — thinly sliced
1 pasta — rigatoni
50 g gruyère cheese
50 g gruyère cheese
You will also need:
microplane or grater
thermomix or blender
chinois
espuma gun
oven - proof baking dish
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Method:

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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