Cauliflower mac ’n’ cheese with rye crumbs
Time to make: 55 mins
( Hands-on time: 30 mins )
(at time of publication)
Nutrition Info.(per serve)
- 250g small dried pasta
- 4 cups small florets broccoli
- ²/³ cup mixed frozen peas and corn
- 3 cups small cauliflower florets
- 1 cup trim milk
- black pepper
- ¾ cup mozzarella
- 200g piece light rye bread, crust removed
- 1 tablespoon fresh thyme
- 1 tablespoon lemon zest
- 6 cups mixed salad leaves
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Total fat 8g
Saturated fat 3g
Dietary fibre 8g
1 Preheat the oven to 180°C. Lightly grease an 8-cup capacity baking dish.
2 In a large saucepan of boiling water, cook the pasta, following packet instructions, until al dente. Add broccoli and frozen veges for last 2 minutes of pasta cooking time. Drain, reserving ½ cup of the cooking liquid. Return pasta and veges to pan.
3 Meanwhile, in a medium saucepan of boiling water, cook cauliflower for 10 minutes, or until very soft. Drain. Transfer to a food processor. Purée with the milk until mixture is smooth. Season purée with pepper.
4 Add cauliflower purée, reserved cooking liquid and cheese to pasta mixture. Stir to combine. Transfer pasta mixture to prepared baking dish.
5 In a small food processor, place bread, thyme and zest. Process until crumbs form. Scatter crumbs over pasta mixture. Bake for 25 minutes, or until golden. Dress salad leaves with oil and lemon juice. Serve mac ’n’ cheese with salad.
Make it gluten free: Use gluten-free pasta and bread.
Suitable to freeze.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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