Macaroni and cauliflower cheese recipe
A happy comfort food combo, Anglo-Indian in origin, of mac 'n' cheese and cauliflower cheese. You can also use green peas, potatoes, carrot or broccoli, but there is nothing quite like using just cauliflower for its unique taste and flavour.
Ingredients
- 1 l water
- 300 g cauliflower florets (reserve the stems and trimmings)
- 300 g dried macaroni
- 2 heaped tablespoons butter, plus extra for greasing
- 0.5 tsp cumin seeds
- 4 tbsp plain flour, sifted
- 400 ml whole milk
- 2 –3 finger-type green chillies, finely chopped
- 1 pinch red chilli powder
- 200 g Cheddar, grated
- 3 tbsp hot English mustard
- 1 heaped tablespoon chopped fresh coriander
- 3 tbsp fresh breadcrumbs
- 1 pinch each of salt and freshly ground black pepper
- 1.8 pints water
- 10.6 oz cauliflower florets (reserve the stems and trimmings)
- 10.6 oz dried macaroni
- 2 heaped tablespoons butter, plus extra for greasing
- 0.5 tsp cumin seeds
- 4 tbsp plain flour, sifted
- 14.1 fl oz whole milk
- 2 –3 finger-type green chillies, finely chopped
- 1 pinch red chilli powder
- 7.1 oz Cheddar, grated
- 3 tbsp hot English mustard
- 1 heaped tablespoon chopped fresh coriander
- 3 tbsp fresh breadcrumbs
- 1 pinch each of salt and freshly ground black pepper
- 4.2 cups water
- 10.6 oz cauliflower florets (reserve the stems and trimmings)
- 10.6 oz dried macaroni
- 2 heaped tablespoons butter, plus extra for greasing
- 0.5 tsp cumin seeds
- 4 tbsp plain flour, sifted
- 1.7 cups whole milk
- 2 –3 finger-type green chillies, finely chopped
- 1 pinch red chilli powder
- 7.1 oz Cheddar, grated
- 3 tbsp hot English mustard
- 1 heaped tablespoon chopped fresh coriander
- 3 tbsp fresh breadcrumbs
- 1 pinch each of salt and freshly ground black pepper
Details
- Cuisine: Indian
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- Bring the water to the boil in a pan. Add a little salt and boil the florets for 4–5 minutes at most. Remove with a slotted spoon, refresh under cold water in a bowl and drain.
- To the same pan, add the macaroni and cook according to the packet instructions. Remove with a slotted spoon, refresh under cold water and drain. Mix with the cauliflower.
- Add the cauliflower trimmings and stems to the water and cook for 5 minutes until very soft. Blitz the cauliflower and some of the water to a purée. You need to have about 250–300ml (8.5–10fl oz).
- Preheat the oven to 200°C/400°F/gas mark 6. Generously grease the inside of the baking dish with butter.
- Melt the butter in a large saucepan and add the cumin seeds. Heat for 30 seconds, then take off the heat. Add the flour and stir in well.
- Whisk in the milk and some of the puréed cauliflower until well blended.
- Return the saucepan to the heat and stir well but gently with the whisk. From time to time, scrape with a spatula to ensure it is not sticking to the bottom. Bring to the boil and simmer for a few minutes, adding more puréed cauliflower if needed, until it is the consistency of white sauce.
- Add the green chilli, chilli powder and some seasoning.
- Stir half the cheese into the sauce and mix until the cheese has melted and the sauce is smooth.
- Take off the heat and add the mustard, macaroni and cauliflower to the sauce and mix well but gently. Add the coriander and check everything is well coated in sauce – if needed, add some more purée.
- Transfer the mixture to the baking dish. Combine the remaining cheese with the breadcrumbs and sprinkle over the top. Bake for about 15–20 minutes until the topping is golden and crisp. Serve immediately.
This recipe is from Simple Spice Vegetarian: Easy Indian vegetarian recipes from just 10 spices by Cyrus Todiwala. Published by Mitchell Beazley, £20.00.
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