Cauliflower mac n cheese
250 g, elbow variety
Cauliflower rice (100% cauliflower)
3 cup(s), fresh or thawed, frozen cauliflower, (360g)
3 clove(s), crushed
Light evaporated milk
1 cup(s), (250ml)
Grated parmesan cheese
½ cup(s), (40g)
2 tbs, chopped
1 x 3 second spray(s)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook cauliflower and garlic, stirring often, for about 4 minutes or until tender. Transfer cauliflower mixture to a large blender. Add evaporated milk, season with salt and pepper and blend until smooth. Add parmesan and blend until combined.
- Return cauliflower mixture to the frying pan. Add pasta and stir well to coat. Cook, stirring, over medium heat for about 3 minutes or until heated through. Serve sprinkled with chives.