Creamy Cauliflower Roasted Mac n Cheese with Sun-Dried Tomatoes Getting kids to eat vegetables can be difficult.
I find that making a mac n cheese using cauliflower as a cream substitute works really well and tastes amazing. It's really so creamy, my kids love it. My youngest is a very fussy eater but he breaks this. Adopted by child and spouse
*** Cauliflower cream has enough salt, don't add any to the boiling pasta water. It is not necessary. *** to make this vegan, simply substitute milk alternative and vegan shredded cheese Serves 3-5, depending on whether you serve as a main or side. Ingredients – 800g cauliflower – 2 small onions (diced) – 2 cloves garlic (diced) – 2 tbsp olive oil – 50g sun-dried tomatoes, chopped (you can add more or less) – 1/4 tsp freshly ground nutmeg – 1/2 cup ground pepper – 1 teaspoon salt – 1 vegetable bouillon – 1 cup milk of choice (I used regular whole milk) – 1, 5 cup grated pizza cheese mix – 3/4 cup breadcrumbs – 300g shell pasta or small pasta of your choice – 200ml reserved pasta water – A few fresh basil leaves for garnish Instructions – Preheat the oven to 180-190C – Bring to a boil steam cauliflower until fork tender. – Boil the pasta – Put the olive oil and onions in a pan. Saute the onions until golden brown – Add the garlic and fry until fragrant – Place the cauliflower in a blender along with the sauteed onions and garlic, nutmeg, salt, pepper, bouillon and milk and blend until smooth lumps. – Add the grated cheese. Stir through the sauce. – Reserve 200 ml of the boiling pasta water before draining.
*** Cauliflower cream has enough salt, don't add any to the boiling pasta water. It is not necessary. *** to make this vegan, simply substitute milk alternative and vegan shredded cheese Serves 3-5, depending on whether you serve as a main or side. Ingredients – 800g cauliflower – 2 small onions (diced) – 2 cloves garlic (diced) – 2 tbsp olive oil – 50g sun-dried tomatoes, chopped (you can add more or less) – 1/4 tsp freshly ground nutmeg – 1/2 cup ground pepper – 1 teaspoon salt – 1 vegetable bouillon – 1 cup milk of choice (I used regular whole milk) – 1, 5 cup grated pizza cheese mix – 3/4 cup breadcrumbs – 300g shell pasta or small pasta of your choice – 200ml reserved pasta water – A few fresh basil leaves for garnish Instructions – Preheat the oven to 180-190C – Bring to a boil steam cauliflower until fork tender. – Boil the pasta – Put the olive oil and onions in a pan. Saute the onions until golden brown – Add the garlic and fry until fragrant – Place the cauliflower in a blender along with the sauteed onions and garlic, nutmeg, salt, pepper, bouillon and milk and blend until smooth lumps. – Add the grated cheese. Stir through the sauce. – Reserve 200 ml of the boiling pasta water before draining. Drain the pasta and put it in a 33×23 pan. – Pour sauce over pasta along with reserved pasta water and toss to combine. – Level evenly. - Sprinkle with breadcrumbs and bake for about 20 minutes or until the breadcrumbs take on color. . .
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