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Baked macaroni & cauliflower cheese
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1 small cauliflower
150g cherry vine tomatoes
1 tbsp olive oil
2 x 180g packs Waitrose & Partners Pecorino & Cracked Black Pepper Drizzle
2 tbsp finely grated pecorino
1. Preheat the oven to 200˚C, gas mark 6. Trim the base of the cauliflower, halve, then cut out the thick core and chop into small florets (about 500g prepared weight), keeping any tender leaves. Toss the florets and leaves in a bowl with the tomatoes and oil. Season and spread out on a parchment-lined baking tray; roast for 15 minutes.
2. Meanwhile, simmer the macaroni in a pan of boiling salted water for 4 minutes; drain, then toss in a bowl with the 2 packs of pecorino drizzle. Stir through the cauliflower florets and leaves (leave the tomatoes on the tray) and tip ½ into an ovenproof baking dish (about 1 litre in volume). Scatter over ½ the grated pecorino, then tip in the remaining cauliflower. Scatter the tomatoes and remaining pecorino over the top.
3. Bake for 15 minutes until golden. Cool for 5 minutes before serving with a green salad, if liked.
This recipe appeared within the November 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
Per serving (4) 1993kJ
This recipe was first published in October 2018.
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