Spicy mac n cheese with roasted cauliflower
12
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Spice lovers will delight in this hot take on a creamy, cheesy classic, served with a serving of veg to keep you feeling fuller for longer.
Ingredients
Cauliflower
800 g, cut into small florets
Miso paste
1½ tbs
Vegetable stock
150 ml
Smoked paprika
1 tsp
Dry pasta
250 g, elbow variety
Reduced fat oil spread
3 tsp
Plain flour
3 tsp
Skim milk
280 ml
Mustard
2 tsp
Light tasty cheese
40 g
Light mozzarella cheese
40 g
Grated parmesan cheese
30 g
Sriracha sauce
1 tsp
Ground cayenne pepper
1 tsp
Fresh flat-leaf parsley
1 tbs, roughly chopped
Instructions
1
Preheat oven to 180°C. Arrange cauliflower in a shallow-sided baking tray lined with baking paper. Mix miso paste and 1½ tablespoons stock in a small bowl until smooth and combined. Pour over cauliflower. Sprinkle with half the paprika and season with salt and pepper. Toss to coat. Bake cauliflower for 20 minutes, or until cauliflower is lightly browned on top.
2
Cook pasta in a large pot of salted, boiling water according to packet instructions.
3
Meanwhile, mealt spread in a large saucepan over medium heat. Add flour and cook, stirring constantly, for 1 minute. Gradually pour in milk and remaining stock, stirring in between each addition. Bring to the boil, then reduce heat to low and simmer for about 5 minutes, stirring occasionally, until sauce has thickened. Stir in mustard, cheeses, sriracha, cayenne and remaining paprika. Season with salt and pepper. Drain pasta and add to cheese sauce.
4
Divide mac n cheese among 4 bowls. Divide cauliflower among bowls and sprinkle with parsley to serve.
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