Cauliflower Fennel Mac and Cheese
Ingredients
1Â small cauliflower with leaves
150g Cashel blue or Stilton
100g mature cheddar (foodandpug used Coastal Mature Cheddar from Ford Farm Dairy on the Jurassic Coast)
20g Goats cheese
100g Gruyere
3 heaped tablespoon butter
1 tbsp flour
1 tsp nutmeg fresh or ground
50g panko breadcrumbs
400ml milk
1 tbsp oil
400g pasta of your choice rigatoni, macaroni, farfalle, penne etc
1Â jar of Jamie Oliver fennel and olive bruschetta topping
2Â cloves of garlic
salt and pepper to taste
25g Parmesan
How to make it
Blogger foodandpug_ developed this incredible cauliflower fennel mac and cheese recipe using range of cheeses from their Cheese Club Subscription Box. The creation won them a new oven and a cooking class with Jamie Oliver! Here’s the full recipe…
- Pre-heat your oven to 180°C
- In a large pan heat water and add some salt
- Once boiling drop in the cauliflower broken into small florets (minus the leaves) along with pasta. Boil until al dente
- In the meantime heat 2 tbsps of butter and once melted add 2 tbsps of flour and start frying until smooth paste is created
- Then start adding the milk gradually on a low heat
- Add the nutmeg, salt and pepper to taste and bring to boil until your sauce thickness slightly
- Once a bit thicker add all the cheese (except parmesan) and mix well until melted
- Transfer into oven proof dish or skillet and add the cauliflower and pasta
- Using a teaspoon dollop the fennel and olive paste in various places and stir slightly
- For the crispy topping melt 1Â tbsp of butter and add the breadcrumbs along with chopped cauliflower leaves, chopped garlic and parmesan cheese and fry until golden brown and crispy
- Top your Mac & Cheese with the crumble and put in the oven for 15-25 minutes until nice and bubbly
Find foodandpug_’s full recipe here.
