I actually already have two similar recipes on the blog, and when the cravings hit for this deliciousness this week I revisited them. And promptly realised I could make it simpler so here we are! This is easy, designed to be made with whatever cheese you have and creamier than the other variations. It’s vegetable filled comfort food at its best.

And before anyone points it out, I do realise the pasta pictured is not macaroni! But in these times the point is to use what you have and get over rigidity!

The main changes are:

1. that there’s less cauliflower as one whole one is just easier for everyone.

2. All the cauliflower us roasted to cut down on processes and develop a richer flavour in the sauce.

3. The sauce is started as a light bechamel which results in a creamier finish that bakes a little better.

This recipe freezes like a dream too. Speaking of freezing, if I have random bits of cheese that are getting close to use by I grate and then freeze it in bags or containers. It can then be used in sauces whenever you need.

Good cheeses to use are Parmesan, Sharp aged cheddar, Swiss cheese, mozzarella, Gouda or whatever your fave is. You want something strong in flavour like a cheddar (even Gorgonzola if that’s your jam) mixed with something merry like a Gouda or mozzarella OR all cheddar works too.

Serves 4

Ingredients

1 whole cauliflower

1 Tbs thyme leaves

1 tsp garlic powder or 2 cloves fresh garlic in skin

350g short pasta of choice

2.5 Tbs extra virgin olive oil

2 Tbs plain flour

1/2 cup vegetable stock

1/2 cup milk

1/2 tsp Dijon mustard

1 cup grated cheese (see above for some ideas

Directions

Preheat oven to 190 degrees Celsius. Choose a roasting dish the cauliflower will fit into snuggly once chopped I used a 25 x 28 x 7cm.

Chop cauliflower florets into small bite sized pieces, chop stalks to the same size as your pasta. Toss in 1 Tbs olive oil, thyme leaves and garlic powder. Season with salt and pepper and toast in your preheated oven for 35 minutes or until lightly golden and soft. While roasting to this point complete the next two steps.

Cook pasta according to packet directions, drain and set aside 1/2 a cup pasta water.

Put a small pot on medium high heat and once hot add the remaining olive oil and the flour. Whisk to make a thick roux and cook for 1 minute. Mix the milk and stock together and slowly whisk into the roux. Cook until thick. Add the mustard and cheese, once melted remove from heat.

Back to the cauliflower. Remove 1/2 the cauliflower from the roasting dish and place in a blender. Return the tray to the oven and roast for a further ten minutes.

Meanwhile, add the cheese sauce to the blender and blitz with the cauliflower. Check seasoning and consistency, it should be a thick fluffy bechamel consistency.

Remove the baking dish from the oven, turn the heat up to 220. Add the pasta and sauce to the baking dish and mix to combine well (you can do this in a big bowl and then pour back into the dish if that’s easier for you).

Wipe down the sides of the baking dish and bake for ten minutes or until golden on top.

I don’t sprinkle anything over this as I was trying to keep it simple but you could sprinkle more cheese before baking if you like.

Serve!

HH. x