Cauliflower Mac n Cheese

Ingredients:

For the Cauliflower Puree:

• 1 large head of cauliflower, cut into florets

For the Mac and Cheese:

• 200 grams macaroni pasta
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 200 grams shredded cheddar cheese (or your preferred cheese)
• 2 teaspoons mixed dried herbs (e.g., oregano, thyme, basil)
• 2 tablespoons chopped jalapeño (optional, for a spicy kick)
• 1 cup panko breadcrumbs

Method:

Prepare the Cauliflower Puree:

1. Boil the cauliflower florets in salted water until tender.
2. Drain the cauliflower and let it cool slightly.
3. Blend the cauliflower in a food processor or blender until smooth.

Make the Mac and Cheese:

1. Cook the pasta according to package directions. Drain and set aside.
2. Melt the butter in a large pot over medium heat. Add the minced garlic and cook for 30 seconds, or until fragrant.
3. Stir in the flour and cook for 1 minute, or until the flour is lightly browned.
4. Gradually whisk in the cauliflower puree, a little at a time, until the sauce is smooth and creamy.
5. Add the shredded cheese, mixed herbs, and jalapeño (if using). Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked pasta to the sauce and toss to coat.
7. Transfer the pasta mixture to a baking dish.
8. Top with the remaining cheese and panko breadcrumbs.
9. Bake in a preheated oven at 180°C (350°F) for 10-15 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.

Serve hot and enjoy!