GF Mac n Cheese w/ cauliflower sauce

GF Mac n Cheese w/ cauliflower sauce

Hello friends! Tonight I'm making my take on a comfort food classic and I really wanted to share it with you. This recipe appears in my book WHOLEHEARTED - Inspiring Real Food For Every Day and it's one I see readers make constantly. The sauce uses cauliflower to replace the traditional milk-heavy béchamel sauce. There is an entire head of cauliflower hiding in it but all you taste is creamy deliciousness.

This is HEAVEN! A childhood favourite (and one of the first things I learnt how to cook). It's a great dish to serve up to my daughter when she comes home tired from school. She loves it and I know it contains some real goodness.

My cookbook is full of other delicious, easy meals like this. You can grab a copy at all good bookstores or a signed copy direct from me HERE.

Much love. Kelly x

blog_ mac n cheese cauliflower sauce3.jpg

Mac’n cheese w/ creamy cauliflower sauce

Serves 4–6

GF  VEG  NF

1 medium onion – finely diced

2 garlic cloves – finely diced

1 medium / large head cauliflower – cut into florets

2 cups (500ml) vegetable or vegetable stock

1 1/2 cups (150g) grated cheddar cheese

1 tablespoon butter

250 grams gluten-free pasta (I like Ceres Organics rice & quinoa pasta)

3/4 cup (90g) gluten-free breadcrumbs

1 cup (100g) grated cheddar cheese for topping

Salt and cracked black pepper

Ghee or coconut oil for sautéing

Pre heat oven to 200c (390f).

Heat a generous dollop of oil in large sauté pan (one that comes with a lid) over a medium heat. Add the onion and garlic and cook for five minutes until translucent. Add the cauliflower and stock. Gently simmer with the lid on for 15–20 minutes until the cauliflower is very tender.

Use either a powerful blender or a hand blender to puree the cauliflower and stock until silky smooth. Stir through the butter and cheese. Season to taste with salt and cracked black pepper.

Cook the pasta according to the packet instructions. Combine the drained pasta with the cauliflower sauce.

Spoon pasta and sauce into an oven-proof dish. Scatter the breadcrumbs on top, followed by the cheese. Bake for 20–25 minutes until golden brown on top.

Leftover pasta can be stored in the fridge in an airtight container for up to two days. Gently reheat in the oven.