Four or five veggie ingredients are all you need for this super-speedy and utterly delicious take on a classic mac and cheese.
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Heat the butter over a medium-high heat in a large lidded sauté pan. Add the cauliflower florets and leaves with a good pinch of salt. Cook with the lid on, stirring occasionally, for 13-15 minutes, or until the cauliflower is golden and caramelised (you may need to add a splash of water towards the end of the cooking time if the florets are not tender or are browning too much).
Meanwhile, in large pan of lightly salted water, boil the pasta for 1 minute less than pack instructions. Scoop out a cupful of the cooking water, then drain.
Tip the pasta, cheese sauce and 3 tbsp pasta cooking water into the sauté pan and stir together over a medium heat for 1 minute, until piping hot. Add a good grinding of black pepper and serve with grated Pecorino Romano on top, if liked.
Leftovers
Cheese sauce: you can freeze this for up to 1 month. Simply reheat gently in a pan until piping hot, then spoon over baked potatoes or broccoli.
Typical values per serving when made using specific products in recipe
Energy | 2,736kJ/ 652kcals |
|---|---|
Fat | 25g |
Saturated Fat | 15g |
Carbohydrates | 79g |
Sugars | 12g |
Fibre | 7.2g |
Protein | 24g |
Salt | 0.7g |
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