Roast Cauliflower Mac 'n' Cheese Recipe

Ingredients

1 cauliflower
2 tsp smoked paprika
200g cavolo nero
400g penne
2 tbsp cornflour
1 ltr full cream milk
200g extra mature Cheddar
2 tsp wholegrain mustard

Prep: 15 | Cook: 50 mins

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Method

1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Slice the cauliflower into 2cm-thick florets, reserving any nice-looking leaves. Finely slice the stalk. Tip the caulflower into a large baking dish. Drizzle over 1 tbsp olive oil. Dust over the smoked paprika. Season with salt and pepper. Pop in the oven and roast for 20 mins till lightly caramelised.

2. Meanwhile, pop a large pan of salted water on to boil. Roughly chop the cavolo nero leaves, discarding any woody stalks.

3. When the water is boiling, add 400g of the penne pasta and simmer for 8-10 mins till al dente. Add the cavolo nero for the final minute and cook so it’s just wilted and bright green. Drain and set aside.

4. Heat 2 tbsp olive oil in a large pan over a medium heat. Add the cornflour and whisk together for 2 mins to form a paste. Slowly trickle in the milk, whisking all the time. Continue to cook for 6-8 mins, stirring constantly, till the sauce has thickened enough to coat the back of a spoon. Take off the heat.

5. Coarsely grate the Cheddar and add to the white sauce. Stir till melted. Stir in the wholegrain mustard. Season well with salt and pepper. Add the cooked pasta and cavolo nero to the sauce and stir well to mix.

6. When the cauliflower is cooked, remove from the oven. Scoop the cauliflower into the white sauce mix. Stir to mix. Taste and add more salt and pepper, as needed.

7. Tip the pasta and cauliflower mix into the dish you used for the cauliflower – no need to wash. Bake in the oven for 20-25 mins till the top is golden and bubbling. Let the Cauliflower Mac ‘n’ Cheese sit in the dish for a few mins to cool, then serve.