Barry Lewis from My Virgin Kitchen shows you how to make cauliflower mac and cheese. Delicious!
OVEN TEMP: 200°C
200 g shredded mozzarella
500 ml milk
250 g macaroni
400 g cauliflower
1 garlic clove
2 slices of old bread or a handful of bought breadcrumbs
Zest of 1 lemon
40 g butter
2 tbsp plain flour
1 vegetable stock cube
1 tbsp wholegrain mustard
120 g grated Cheddar
A pinch of nutmeg
1 tbsp frech coriander, chopped
1 tsp grated Parmesan
STEP 1: COOK THE MACARONI
Boil the macaroni in salted water for 5 minutes, then add the cauliflower florets and cook for a further 5 minutes until the pasta is ready and the broccoli is tender.
STEP 2: COOK THE ONION AND GARLIC
Meanwhile, heat about a tablespoon of oil in a pan, then add the chopped onion and cook for about 5 minutes until soft and slightly browned. Next add the chopped garlic, cook it for about a minute and take it off the heat.
STEP 3: MAKE THE WHITE SAUCE
Melt the butter in a pan, then add the flour, give it a good mix and cook through for about a minute. Remove from the heat and add the milk, then return it to the heat and bring it to the simmer, mixing the whole time. Once it has heated up and the milk is well incorporated remove it from the heat and mix in the Cheddar cheese, then crumbled stock cube, the mustard, a little pepper, a pinch of nutmeg and the cooked onion and garlic.
STEP 4: BAKE THE CAULIFLOWER MAC AND CHEESE
Drain the macaroni and cauliflower and mix it with the sauce. Pour it into a greased baking dish and top with the mozzarella and bake for about 20 minutes until it’s golden brown on top.
STEP 5: MAKE THE BREADCRUMB TOPPING
While the macaroni is in the oven, toast your breadcrumbs in a dry pan until brown, then mix in a bowl with the chopped coriander, the Parmesan, a little lemon zest, a good grind of pepper and a little lemon juice. Once the cauliflower mac and cheese comes out of the oven, top it with the breadcrumb mix and serve.