Cauliflower Fennel Mac and Cheese
Ingredients
1 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
1 jar of Jamie Oliver fennel and olive bruschetta topping
2 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 1 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.
