Cauli-macaroni cheese

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Good Food

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1. Bring a large pan of salted water to the boil. Add the pasta, stir well, bring back to the boil and then cook, uncovered, for a couple of minutes. Tip in the cauliflower florets, bring back to the boil again and cook for a further 8-10 minutes until both the pasta and the cauliflower are tender but still firm to the bite. Drain well. Preheat a hot grill.
2. Add the crème fraîche, mustard and all but a good handful of the cheese to the pasta pan. Stir over a low heat until the cheese just starts to melt. Tip the pasta and cauliflower into the cheese sauce and gently stir together. Season and transfer to a flameproof dish.
3. Scatter the tomatoes over the top followed by the rest of the cheese and some pepper. Grill for about 5 minutes until browned and bubbling.

Latest comments and suggestions

• gemblina

  01 November 2007

  gemblina rated this recipe

  

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• littleveghead

  08 November 2007

  littleveghead rated and commented on this recipe

  

  Well, I'm an American who cooks and bakes many of the "Good Food" recipes since they're jost so simple to make and so, so good. This is just pure veggie comfort food, and so easy to make. Creme fraiche is a bit expensive over here, but once you weigh it out on the scale, it's well worth every calorie. It's also interesting to note that if my American supermarket didn't have creme fraiche, I would have substitued soured cream, but soured cream curdles if you take up to a high temperature.

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• Zaeem

  20 November 2007

  Zaeem rated this recipe

  

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• Ellie

  02 December 2007

  Ellie rated and commented on this recipe

  

  Wonderful, easy, tasty and a winner everytime!

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• Sarah

  05 December 2007

  Sarah rated and commented on this recipe

  

  My 5 year old son loved this. I used chedder rather than Red Leicester and it worked fine. Will add more seasoning next time though.

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• Claire

  13 December 2007

  Claire rated and commented on this recipe

  

  Quick, easy and reliable. I usually use more mustard than in the recipe, and more tomatoes!

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• Elin

  12 January 2008

  Elin rated and commented on this recipe

  

  We make this all the time, normally with half white sauce half creme fraiche, with more mustard and a lot less cheese than suggested. LOVELY.

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• Lesley

  02 February 2008

  Lesley rated and commented on this recipe

  

  The whole family loves this recipe - even my normally mustard loathing husband! We occasionally make it with the addition of roughly snipped cooked bacon rashers - delicious!

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• kyoko

  06 March 2008

  kyoko rated this recipe

  

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• ajwmpw

  17 March 2008

  ajwmpw rated and commented on this recipe

  

  Easy and quick. I sometimes leave out the cauliflower and its still just as tasty. It freezes well.

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• Emma

  22 April 2008

  Emma rated and commented on this recipe

  

  Really nice with broccoli instead of cauliflower & cheddar cheese!

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• Dory

  29 May 2008

  Dory rated and commented on this recipe

  

  Great idea! Tasty but would make a proper macaroni cheese sauce next time as the sauce was barely covering the pasta and veg. A brilliant way to get my 3 year old to eat some vegetables! Also like the idea of trying with broccoli.

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• ecky

  28 June 2008

  ecky commented on this recipe

  Try substituting broccoli for the cauliflower - lightly steam it before adding to the cooked pasta. Delicious!

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Ingredients

• 300g rigatoni , penne or macaroni
• 1 small cauliflower , separated into florets
• 200ml crème fraîche
• 2 tsp wholegrain mustard
• 175g Red Leicester , grated
• 2 tomatoes , cut into wedges

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 mins

Cook 25 mins

Ingredients

• 300g rigatoni , penne or macaroni
• 1 small cauliflower , separated into florets
• 200ml crème fraîche
• 2 tsp wholegrain mustard
• 175g Red Leicester , grated
• 2 tomatoes , cut into wedges

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