Cauliflower mac ’n’ cheese slice
- 1 tablespoon olive oil
- 3 slices prosciutto, chopped
- 2 corn sweetcornXcobs, cleaned, kernels removed
- 200g small dried pasta shapes
- 450g cauliflower florets
- 1 cup reduced-fat milk
- ½ teaspoon ground turmeric
- ¼ cup finely chopped fresh chives
- ²⁄³ cup coarsely grated mozzarella
1 Preheat oven to 200°C. Line a 20cm square cake pan with baking paper, extending paper 5cm over sides.
2 Heat oil in a large frying pan over medium-high heat. Cook the prosciutto and corn, stirring, for 5 minutes, or until tender.
3 Cook pasta in large saucepan of boiling water, following packet directions, until al dente. Drain. Return pasta to pan.
4 Meanwhile, cook cauliflower in a medium saucepan of boiling water for 10 minutes, or until soft. Drain, reserving ¹⁄³ cup of the cooking liquid. Transfer the cauliflower to a food processor. Add milk and turmeric. Process cauliflower until smooth. Season with pepper.
5 Transfer cauliflower mixture, the reserved cooking liquid, prosciutto mixture, chives and half of cheese to pan containing pasta. Stir to combine. Spoon the mixture into prepared pan, pressing lightly to compress. Sprinkle with remaining cheese. Bake for 35 minutes, or until the cheese is golden and slice is firm to touch. Stand 15 minutes. Invert, top-side up, to slice. Serve warm.
This slice is perfect for work or school lunch boxes. Just add salad of your choice for a healthy lunch.
Nutrition Info (per serve)
Total fat 8.7g
–Saturated fat 3.1g
Dietary fibre 4.2g
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