Roasted Cauliflower Mac and Cheese
This roasted Cauliflower Mac and Cheese is chock full of healthy nutrients, so well worth thinking of ways to incorporate it into dishes. It's easy to make and the perfect comfort food!
Servings 4
Ingredients
- 1 medium-sized Cauliflower, trimmed stalks and cut into small florets
- 14 ounces Macaroni Pasta
- 2 ½ cups semi-skimmed milk
- ⅔ cup Cheddar cheese, grated
- ½ cup Parmesan cheese, finely grated
- ½ cup all purpose flour
- 2 tablespoons Olive oil
- 3 ounces butter, cubed
- 2 tablespoons wholegrain mustard
- 4-6 Tablespoons mixed seeds, flaxseeds, pumpkin seeds, sunflower seeds
- Sea salt to taste
Instructions
- Preheat your oven to 350°F.
- Coat the base of a roasting pan with olive oil
- Place the Cauliflower florets into the roasting tray and move around until well coated. Season with sea salt.
- Roast for 15-20 minutes until tender and slightly browned.
- Add the macaroni pasta to a pan of boiling water and cook for around 10 minutes until al dente.
- Meanwhile make the cheese sauce: Melt the butter in a pan on a medium heat.
- Add the flour and stir constantly until the butter and flour are well combined.
- Allow it to bubble for a minute whilst stirring, this will eliminate any floury taste.
- Gradually add the semi-skimmed milk, constantly stirring until all the milk is used and combined fully.
- Use a whisk to beat the sauce to create a lovely smooth sauce without any lumps.
- Take the pan off the heat and add the grated Cheddar cheese, around ⅔ of the grated Parmesan cheese and the wholegrain mustard. Stir well until fully combined and the cheeses have melted through.
- Add the cheese sauce to the cooked macaroni pasta and stir until fully coated.
- Transfer the prepared macaroni pasta to an ovenproof dish, spread out evenly then press the roasted cauliflower florets into the pasta.
- Combine the mixed seeds with the remaining Parmesan cheese and sprinkle generously over the macaroni pasta and cheese sauce. Bake in the oven for around 20-25 minutes until the top is crispy and golden and the cheese sauce is bubbling nicely underneath.
- Serves 4 large portions or 6 smaller portions.
Recipe Notes
Variations:
- use the mustard of your choice, we subsitute Dijon mustard for Wholegrain sometimes too.
- instead of mixed seed topping, replace with panko breadcrumbs.
- you can either swap out the cauliflower for broccoli or as we do use both.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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