I like to bulk out dishes with extra vegetables as often as I can. It's pretty essential when you have a fussy child. I decided to add cauliflower to this creamy macaroni cheese and it was excellent. A good thick sauce with a really cheesey flavour.
Cooper likes cauliflower, but only if it's in a cheese sauce, so adding cauliflower seemed the perfect option. Why not add cauliflower florets to the macaroni cheese you may ask? Why make it into a smooth sauce?
Adding florets would change the texture and sometimes you have to choose your battles, especially when you're already spending time making one dairy cheese sauce and one vegan one. We do mostly eat a vegan diet but Cooper and I still occasionally eat cheese.
I don't make macaroni cheese very often as I'm aware of how calorific it is, but when I do make it we really enjoy it. The next day we like to eat our leftover macaroni cheese with spicy bean burgers and vegetables. You should try it, it's tasty!
If you're making my vegan version of the sauce, you'll find the alternative ingredients in brackets. I do hope you try this dish and enjoy it as much as we do.
Creamy Cauliflower Macaroni Cheese
A comforting macaroni dish with a smooth cauliflower and cheese sauce, along with the alternative ingredients for a vegan version.
- 500g macaroni
- 1 medium head cauliflower
- 650 ml milk (soya or nut milk)
- ½ onion
- 2 bay leaves
- 40 g butter (dairy free spread)
- 45 g plain flour
- 150 g mature cheddar (or 6 tbsp nutritional yeast, 1 tsp onion granules & 1 tsp garlic powder)
- 1 tsp wholegrain mustard (or English mustard powder)
- a pinch of salt
- a good grinding of black pepper
1. Cook the macaroni in plenty of boiling water according to the packet instructions. Don't overcook, it should be al dente.2. Break your cauliflower into florets and steam or boil until tender. 3. Heat the milk with the onion and bay leaves. Drain into a jug to remove the onion and bay leaves. 4. Melt the butter in a small pan, then add the flour and whisk in. Gradually add the milk, whisking as you go. Add a little more milk each time it thickens up. 5. Season with salt, pepper, onion granules and garlic powder, then add the cheese or vegan alternatives and whisk in until melted. Taste to check the seasoning.6. Drain the cauliflower and whizz with the cheese sauce either in a blender or with a hand blender until you have a smooth sauce.7. Once the pasta is cooked to perfection, drain and mix with the sauce. 8. Serve and enjoy!
Yield: Serves 4-6
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