Cauliflower mac and cheese
Mac and cheese with a cauliflower, oat milk and mustard sauce, baked under a crumb crust until bubbling. Comfort food for a cold night.
Method
- Heat the oven to 200°C (180°C fan) and put a large pan of salted water on to boil. Cut the cauliflower into small florets and peel the garlic.
- Boil the florets and garlic for 8 minutes until very soft, then lift them out with a slotted spoon into a blender. Keep the water boiling for the pasta.
- Stir the cornflour into 3 tablespoons of the oat milk in a cup. Pour it into the blender with the rest of the oat milk, the nutritional yeast, mustard and a good pinch of salt, and blend until completely smooth.
- Pour the sauce into a saucepan and heat gently, stirring, for 3 to 4 minutes until thickened.
- Cook the pasta in the boiling water for 2 minutes less than the packet says. Drain it into a baking dish, pour over the sauce and stir well.
- Grate the vegan mozzarella over the top, then scatter over the breadcrumbs mixed with the olive oil.
- Bake for 20 minutes until bubbling and golden, then rest for 5 minutes before serving.
Tip Pull the pasta 2 minutes early as written, because it finishes in the oven. Leftover portions reheat well with a splash of oat milk.
Per portion
| Energy | 767 kcal |
| Protein | 28 g |
| Carbohydrate | 119 g |
| of which sugars | 17 g |
| Fat | 19 g |
| of which saturates | 7 g |
| Fibre | 13 g |
| Salt | 1.31 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- pasta200 g
- cauliflower1
- oat milk300 ml
- cornflour2 tbsp
- nutritional yeast3 tbsp
- dijon mustard1 tbsp
- garlic1 clove
- vegan mozzarella50 g
- breadcrumbs30 g
- olive oil1 tbsp
