Cauliflower and macaroni cheese

Cauliflower and macaroni cheese
  • Serves icon Serves 5
  • Time icon Takes 20 minutes to make and 20-25 minutes to bake

This macaroni cheese recipe with a twist is an inspirational vegetarian dish for even the most ardent meat lover. The crunchy tomato top and the smooth cheese sauce pair together so luxuriously – you’ll definitely be having seconds, and thirds…

Nutrition: per serving

Calories
665kcals
Fat
30.6g (15.5g saturated)
Protein
24.3g
Carbohydrates
77.1g (15.8g sugars)
Salt
1.4g
Calories
665kcals
Fat
30.6g (15.5g saturated)
Protein
24.3g
Carbohydrates
77.1g (15.8g sugars)
Salt
1.4g

Ingredients

  • 200g dried macaroni
  • 300g cauliflower, broken into florets
  • 50g butter
  • 50g plain flour
  • 600ml milk
  • 50g mature vegetarian Cheddar
  • or Lancashire cheese, grated
  • 1 tbsp Dijon mustard
  • 25g vegetarian Parmesan, grated
  • Bunch of spring onions, finely sliced
  • 6 large ripe tomatoes, thickly sliced
  • 75g fresh breadcrumbs
  • Leaves from 2 fresh thyme sprigs, plus extra sprigs, to garnish
  • 2 tbsp extra-virgin olive oil

Method

  1. Preheat the oven to 200°C/fan180°C/ gas 6. Cook the pasta in boiling water for 3 minutes, then add the cauliflower and cook for a further 3 minutes. Drain and return to the pan.
  2. Melt the butter in a medium pan. Beat in the flour until a smooth paste. Remove from the heat and gradually beat in the milk until smooth. Return to the heat and bring to a simmer, stirring, until thick enough to coat the back of a wooden spoon.
  3. Stir the Cheddar, mustard and half of the Parmesan into the sauce and season well. Pour over the macaroni and cauliflower and fold in the onions. Spoon into a 2-litre ovenproof dish and arrange the tomatoes over the top.
  4. Mix the breadcrumbs with the thyme and remaining Parmesan. Sprinkle over the top and drizzle with the extra-virgin olive oil. Bake for 20-25 minutes, until the top is golden and crusty and the filling is bubbling. Stand for 5 minutes before serving.

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