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Cauliflower Mac and Cheese
Cauliflower Mac and Cheese

Cauliflower Mac and Cheese

with Blue Cheese Crumb and Sriracha Drizzle

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!

Tags:
Veggie
Spicy
Allergens:
Milk
Gluten
Celery

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

60

Mature Cheddar Cheese

(Contains: Milk)

30

Crumbled Blue Cheese

(Contains: Milk)

25

Panko Breadcrumbs

(Contains: Gluten)

300

Cauliflower Florets

180

Macaroni

(Contains: Gluten May contain traces of: Soja)

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

Nutritional information

Energy (kcal)1028 kcal
Energy (kJ)4302 kJ
Fat57 g
of which saturates28.4 g
Carbohydrate94.4 g
of which sugars11.9 g
Protein34.9 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Grater
Medium Saucepan
Chopping Board
Oven dish
Knife
Colander

Instructions

Get Prepped
1

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.

Roast the Cauli
2

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.

Cook the Macaroni
3

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.

Make the Sauce
4

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.

Assemble the Mac and Cheese
5

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.

Grill and Serve
6

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!

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