Serves 2 - (Each serving contains approx 490 kcal)
Ingredients
- ½ head of cauliflower (about 350g)
- 100g macaroni
- 10g butter
- 10g plain flour
- 200ml low fat milk (1.5% fat)
- 70g Cheddar cheese
- sea salt and freshly ground black pepper
Method
- Break the cauliflower into small florets and steam for 10-12 minutes or until tender when pierced with the tip of a sharp knife. Tip into a bowl and blend to a puree with a hand blender or if you don’t have one, mash to a rough puree with a fork or a potato masher.
- Meanwhile, melt the butter in a small pan over a medium to low heat. Stir in the flour and cook for 1 minutes, stirring quickly with a wooden spoon or heatproof spatula to make a smooth glossy paste (which is called a roux).
- Remove from the heat and gradually pour in the milk, whisk with a balloon whisk until smooth after each addition.
- Season lightly with salt, if using and plenty of freshly ground black pepper. Bring to the boil, then reduce the heat and simmer gently for 5 minutes, stirring occasionally, until smooth and thickened. Grate in the cheese and remove from the heat, then stir until melted.
- Preheat the oven to 180C / 350F / gas mark 4. Cook the macaroni in a large pan of boiling water with a pinch of salt for 10-12 minutes or according to packet instructions.
- Drain in a colander in the sink and return to the pan. Fold in the cheese sauce with the cauliflower puree and transfer to an ovenproof dish. Bake in the oven for 20-25 minutes until bubbling and lightly golden. Serve straight to the table and arrange on plates to serve.
