Cheat's cauli-macaroni cheese
New idea for a family favourite
Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Vegetarian
- Cook the pasta: Bring a large pan of water to the boil. Toss in the pasta and bring back to the boil, then cook for a couple of minutes. Tip in the cauliflower and cook for a further 8-10 minutes until both are tender.
- Make the sauce: Drain the pasta and cauliflower well. Put the crème fraîche, mustard and most of the cheese (keeping back a good handful) into the pasta pan. Stir and warm through over a low heat just until the cheese starts to melt.
- Finish the dish: Preheat the grill to hot. Tip the pasta and cauliflower into the cheese sauce and gently stir together. Season to taste. Transfer to a flameproof dish, scatter the tomatoes over the top, then the rest of the cheese and a sprinkling of freshly ground black pepper. Grill for about 5 minutes until brown and bubbling.
Per serving
636 kcalories, protein 25g, carbohydrate 64g, fat 33 g, saturated fat 18g, fibre 5g, salt 0.98 g
Recipe from Good Food magazine, March 2002.
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http://www.bbcgoodfood.com/recipes/3074/
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Ingredients
- 300g rigatoni or penne
- 1 small cauliflower , sliced into florets
- 200ml carton crème fraîche
- 2 tsp wholegrain mustard
- 175g Red Leicester cheese, grated
- 2 tomatoes , cut into rough wedges
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Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Vegetarian
Ingredients
- 300g rigatoni or penne
- 1 small cauliflower , sliced into florets
- 200ml carton crème fraîche
- 2 tsp wholegrain mustard
- 175g Red Leicester cheese, grated
- 2 tomatoes , cut into rough wedges
Per serving
636 kcalories, protein 25g, carbohydrate 64g, fat 33 g, saturated fat 18g, fibre 5g, salt 0.98 g
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28 September 2012
Frannylou rated and commented on this recipe
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