Cauliflower mac n cheese
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Like magic, puréed cauliflower adds a rich body to this sauce without a speck of cream or butter. Satisfying on its own or served as a hearty side to roast chicken or pork fillet.
Ingredients
Dry pasta
250 g, elbow variety
Cauliflower rice (100% cauliflower)
3 cup(s), fresh or thawed, frozen cauliflower, (360g)
Garlic
3 clove(s), crushed
Light evaporated milk
1 cup(s), (250ml)
Grated parmesan cheese
½ cup(s), (40g)
Fresh chives
2 tbs, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain.
2
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.
3
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.
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