Tag Archives: cauliflower

Cauliflower and Macaroni Cheese

Pasta with cheese sauce casseroles have been around far longer than you imagine. In the 14th century in the Italian cookbook by Brian Liber de Coquina, one of the oldest medieval cookbooks, which featured a dish of parmesan cheese and pasta.  The oldest recorded recipe of a casserole with a cheese bechamel sauce, with pasta is from 1770.  But the doyenne of British cookery, Mrs Beeton, valued the dish so much that she put not one, but two versions of the now classic into her housekeeping book. Nowadays this type of cooking is classed as comfort food.  And there’s nothing at all wrong with that.

Cauliflower and Macaroni Cheese

Ingredients:

300g macaroni

1 medium cauliflower, washed and cut into florets

75g butter

75g flour

600ml milk

150g your favourite cheddar, coarsely grated

75g breadcrumbs

1 teaspoon of herbes de provence
Cauliflower
Method

Heat the grill to its highest setting and bring a large pan of salted water to the boil. Cook the pasta for 4 mins, then add the cauliflower for a further 8 mins. Drain, reserving 100ml of the cooking water.

Meanwhile, melt the butter in a medium pan over a low heat and stir in the flour. Slowly pour in the milk, stirring constantly until it begins to thicken. Bubble for a few mins, then remove from the heat. Add the cheese, the reserved cooking water and seasoning to taste.
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Tip the pasta and cauliflower into a large casserole dish and stir through the cheese sauce. Mix together the breadcrumbs and herbs and scatter over the top.
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Grill for 5 mins until bubbling.
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Divine!

Roasted Cauliflower- honestly- it’s a good thing

I know it sounds chic and what not- and if I’m being perfectly honest a little pretentious.  If I saw it on the menu at a restaurant, it might be one of the last things I’d consider ordering- after quinoa salad.  But it’s good.  A pretty spectacular vegetarian dish that’s easy to prepare and looks good presented on the table.

cauliflower

Originally from Cyprus, the cauliflower was introduced to France from Italy in the 16th Century.  Mark Twain is famously quoted as saying that cauliflower is simply cabbage with a college education.

Of course JUST cauliflower would be a teeny boring and not sufficiently colourful for me as a meal. So I added a warm sweet potato salad.

Roast Cauliflower & Warm Sweet Potato Salad

Ingredients:

1 large Cauliflower

4 Tablespoons of Olive oil

Some spices of choice- I like using garam masala, turmeric and coriander- ½ teaspoon of each

2 Sweet Potatoes, peeled and chopped into small “chips”

½ Teaspoon of Chilli Flakes

2 red onions, peeled and quartered

1 can of chickpeas, drained

200g of cherry tomatoes, halved

Fresh Coriander, torn

1 avocado, peeled and sliced into cubes.

Method:

Bring a large pot of water to a boil, with a pinch of salt.  Add in the washed and de-leafed cauliflower. Simmer, whole for 8 minutes. Remove to the side after this time.

Heat a large roasting tray in the oven at 200oC.

Toss the red onion, sweet potatoes, chickpeas and chilli flakes in 2 tablespoons of olive oil.  Roast for 20 minutes.

Mix the remaining spices with the remaining olive oil, and then spoon this over the cauli.  Add it to the roasting vegetables and return to the oven for a further 15 minutes.

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The Addition of Herbs

Remove from the oven, move the cauliflower to a serving dish and gently toss the coriander, avocado and tomatoes through the roasted vegetables. Serve slices of the cauliflower with the tasty roasted vegetable salad.

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