Cauliflower Mac & Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 250g macaroni or chickpea casarecce
  • ½ medium cauliflower, approx 700g leaves trimmed and cut into small florets
  • 3 cups your choice of milk
  • 2½ tablespoons cornflour
  • 1 cup grated cheddar
  • ¼ cup fresh Parmesan, grated
  • 1 teaspoon English or Dijon mustard
  • ¼ teaspoon salt
  • cracked black pepper
  • ½ cup frozen peas, optional
  • 1 cup (70g) chunky fresh sourdough breadcrumbs
  1. Cook the pasta in a large pot of boiling water for 5 minutes. Then add the cauliflower and cook for a further 2 minutes or until tender. Drain.
  2. Add 2½ cups milk to the pot and bring to the boil. Meanwhile combine cornflour with remaining ½ cup milk and mix until smooth. When milk comes to the boil, turn down to a simmer, pour cornflour mix in and stir through using a wooden spoon. Keep stirring until mixture thickens. Remove from heat and add ½ cup grated cheese, Parmesan, mustard, salt and pepper. Taste and adjust accordingly. Then stir through the pasta, cauliflower and peas, if using.
  3. Turn oven on to 200ºC (400ºF).
  4. Divide the pasta mixture between 2 x 1.5-litre-capacity ovenproof dishes. Combine breadcrumbs and remaining ½ cup cheese and sprinkle on top, dividing evenly between the dishes.
  5. Bake for 20 minutes or until golden and crunchy. Serve with greens or salad.
Recipe by Healthy Home Cafe at