Cauliflower Mac and Cheese
with Blue Cheese Crumb and Sriracha Drizzle
- Milk
- Cereals containing gluten
- Celery
- Soya
- May contain traces of allergens
Our Cauliflower Mac and Cheese is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
60
Mature Cheddar Cheese
(Contains: Milk)
30
Crumbled Blue Cheese
(Contains: Milk)
25
Panko Breadcrumbs
(Contains: Cereals containing gluten)
300
Cauliflower Florets
180
Macaroni
(Contains: Cereals containing gluten May be present: Soya)
15
Vegetable Stock Paste
(Contains: Celery)
150
Creme Fraiche
(Contains: Milk)
100
Baby Spinach
15
Sriracha Sauce
Not included in your delivery
2
Olive Oil for the Crumb
1.5
Oil for the Roux
250
Water for the Sauce
2
Plain Flour
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta. Grate the Cheddar cheese. Put the blue cheese and panko breadcrumbs in a small bowl and season with salt and pepper. Stir in the olive oil for the crumb (see ingredients for amount), then set aside your blue cheese crumb for later.
Halve any large cauliflower florets and pop them into an ovenproof dish. Drizzle with oil and season with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
Meanwhile, when your pan of water is boiling, add the macaroni and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat the oil for the roux (see ingredients for amount) in a saucepan on medium-high heat. When the oil is hot, stir in the flour (see ingredients for amount). Cook until it forms a paste, 1-2 mins - you've made a roux! Gradually stir in the water for the sauce (see ingredients for amount) and the vegetable stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.
Add the Cheddar cheese to the sauce and stir until melted. Taste and season with salt and pepper if needed. Return the pan to low heat and stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins, then remove from the heat. Stir the roasted cauli and the cooked pasta through the sauce, then pour into the ovenproof dish. Turn your grill on to high.
Sprinkle the blue cheese crumb evenly over the top, then grill the mac and cheese on the top shelf of your oven until the crumb is golden, 3-5 mins. Serve your pasta in bowls with the sriracha drizzled over the top (careful, it's hot - add less if you don't like heat). Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The blue cheese crumb and sriracha drizzle are widely praised for lifting the dish, though some find the blue cheese overpowering and others feel it is too subtle to taste.
- Ease of prep: The recipe involves several steps — roasting, boiling, and making a roux — which some find more time-consuming than expected; the roux in particular can be tricky with water instead of milk.
- Suggestions: Add mustard powder or a pinch of cayenne to the cheese sauce for extra depth, and roast the cauliflower for up to 25 minutes or par-boil it for a few minutes first to ensure it cooks through. Some reviewers also found that adding extra blue cheese directly into the sauce gave a stronger, more satisfying flavour.
- Next-day meals: The recipe yields generous portions — often enough for three or four servings — and leftovers reheat well, though it is best eaten fresh as it can dry out if left too long.
- Portions: The dish is quite rich and filling, so smaller servings work well; splitting it across more portions also helps balance the calorie content.
