Donal's Real Time Recipes airs Wednesday at 8.00pm on RTÉ One.
Ingredients
Serves: 4
Time: 45 minutes
- 1 small cauliflower
- 2 fresh chorizo sausages
- 2 sprigs rosemary
- a few thyme sprigs
- 100g fresh breadcrumbs
- 2 garlic cloves
- 350g macaroni pasta
- 50g butter
- 50g flour
- 1 litre milk
- 1 tsp Dijon mustard
- 250g cheese - use whatever ends and bits and bobs you have left in the fridge - a combination of cheddar, Parmesan and gruyere is lovely or a smoked cheese works well too
- Green salad, to serve
Method
- First, remove the leaves from the cauliflower, reserving any of the younger ones and roughly chop the cauliflower. Place into a bowl with the reserved cauliflower leaves and drizzle with olive oil. Season with salt and pepper and toss everything together to combine.
- Now, place the contents of the bowl into your airfryer and cook at 190 C for 10 - 15 minutes until the cauliflower is tender and startling to get golden.
- Slice the chorizo into bite-sized pieces and place into a cold pan. Turn the heat on and begin to cook. Tear in some rosemary and thyme and drizzle with a little olive oil.
- When the chorizo is starting to turn golden, add the breadcrumbs and toss to coat, then peel 2 garlic cloves and add, whole, to the pan - we will remove them later so don't worry!
- Now, place the pasta into boiling salted water and cook according to packet instructions and drain when cooked.
- In another pot, place the butter and flour and allow to melt. Mix to cook out the flour for a few minutes then gradually add the milk, stirring all the time to avoid lumps
- Stir in the Dijon and season then remove from the heat. Grate the cheeses then add to the sauce, stirring until melted.
- When the cauliflower is cooked, mix into the cheese sauce along with the drained pasta.
- Serve the pasta with the chorizo breadcrumbs sprinkled over the top.
