29 Apr Cauliflower Mac ‘N Cheese

Prep + cook time: 45 minutes
Serves: 4

INGREDIENTS

• 750g cauliflower, trimmed, cut into large florets
• 1 1/2 TBSP extra virgin olive oil
• 300g caserecci or other short tubular pasta
• 100g butter, chopped coarsely
• 1/2 cup (75g) plain (all-purpose) flour
• 3/4 cups (810ml) oat milk
• 2 tablespoons wholegrain mustard
• 1/2 cup (60g) coarsely grated cheddar
• 3/4 cup (60g) nutritional yeast (parmesan replacement)
• 2 tablespoons breadcrumbs

METHOD

1. Preheat the oven to 240°C/475°F. Grease four 2-cup (500ml) ovenproof dishes.
2. Place cauliflower on a large oven tray, drizzle with oil and season; toss well to combine. Roast for 15 minutes or until almost tender and browned. Reduce oven to 200°C/400°F.
3. Meanwhile, cook pasta in a large saucepan of boiling salted water for 6 minutes (or 2 minutes less than directed on the packet); drain. Return pasta to pan.
4. Melt butter in a medium saucepan over medium heat, then add flour; cook, stirring, until mixture bubbles and thickens. Gradually whisk in milk until smooth; cook, whisking, until mixture boils and thickens. Remove from heat; stir in mustard, cheddar and two-thirds of the parmesan until cheeses melt. Add cheese sauce to pasta in pan and toss to combine.
5. Spoon pasta mixture into ovenproof dishes; press cauliflower pieces into pasta. Top with combined breadcrumbs and the remaining parmesan.
6. Bake for 20 minutes or until crumbs are golden and mixture is heated through serving suggestion For extra crunch, add 1 tablespoon each sunflower seeds and pepitas (pumpkin seed kernels) to the breadcrumb mixture. 
   

Tip Cooking the pasta in boiling water for 2 minutes less than recommended on the packet directions means that it will be cooked to perfection once it has baked in the oven for 20 minutes.