Image description: Large oval pot with pasta shells covered in a roasted cauliflower and melted cheese
Cauliflower and cheese is a classic combination, but I prefer the pasta and cheese to be the star. This cauliflower crust provides a super flavourful contrast to the silky sauce. The extra vegetables are optional!
This recipe serves two people, so you don’t have a huge amount left if you are cooking for one but feel free to double the recipe if you are serving more people. If you have a pot big enough, you can do everything except the pasta/peas in that pot, but if not, feel free to use another pan.
Ingredients
Cauliflower crust:
Olive oil
4 tsp paprika
2 tsp cumin/garam masala
¼ or ½ head of cauliflower (depending on size)
Mac and Cheese:
2 tbs flour
2 tbs butter
300ml milk (or milk alternative)
Black pepper
230g pasta
200g cheddar cheese (or more – can never be too cheesy)
Optional:
1tsp Dijon mustard
Garlic clove
A couple of handfuls of peas
Half a tub of mushrooms, halved
Any other or none of these vegetables
- Slice your cauliflower thinly and put some olive oil in the pan, arrange the cauliflower to lay flat in the pan for 5 mins, or until it charrs, then flip so the other side can toast too
- Add your spices and toss them around, test the cauliflower for softness with a fork. If it is still tough steam it by adding some water to the pan and covering it with a lid. Once a fork can pierce through it easily, set aside
- If you are adding mushrooms, chop them in half and then fry them in some oil and maybe a clove of garlic and then set them aside
- In the now-empty pot, make a roux pan – this is what will thicken the sauce: Add the flour, paprika and butter together and stir for a couple of minutes so the flour-y taste goes away, and it has formed a paste. Paprika may seem a bit rogue for a roux but it adds a nice flavour to the sauce
- Add the milk bit by bit, each time stirring it with the roux, so they combine and make a sauce
- In a separate pot, add the boiled water then the pasta, timing it so the peas can be added towards the end
- Once the sauce is silky, add black pepper and the cheese, reserving a handful or two for the top
- Add the mustard and some paprika to the sauce, this will add flavour and cut the richness
- Once your pasta is done add it to the sauce and use some of the pasta water if the sauce needs to thin out a bit too. If your pot is oven-proof, layer the cauliflower on top, putting the reserved cheese in the crevices. If not transfer first, then layer
- Bake it at 260 degrees/ Gas mark 6 for around 15 mins or until the cheese is melty
Photo by the author