Blue Cheese Cauliflower Mac and Cheese
with Sriracha Drizzle
Our Blue Cheese Cauliflower Mac and Cheese is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
60
Mature Cheddar Cheese
(Contains Milk)
30
Crumbled Blue Cheese
(Contains Milk)
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
½
Cauliflower
180
Macaroni
(Contains Cereals containing gluten May contain Soya)
15
Vegetable Stock Paste
(Contains Celery)
150
Creme Fraiche
(Contains Milk)
40
Baby Spinach
15
Sriracha Sauce
Not included in your delivery
2
Olive Oil for the Crumb
20
Butter
250
Water for the Sauce
2
Plain Flour
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Grate the Cheddar cheese.
Put the blue cheese and panko breadcrumbs in a bowl and season with salt and pepper. Stir in the olive oil for the crumb (see pantry for amount), then set your blue cheese crumb aside for later.
Cut the cauliflower (see ingredients for amount) into florets (like small trees), halving any large ones. Pop them into an ovenproof dish. Drizzle with oil and season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
Meanwhile, when your pan of water is boiling, add the macaroni and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, melt the butter (see pantry for amount) in a saucepan on medium-high heat.
Once the butter is hot, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Gradually stir in the water for the sauce (see pantry for amount) and the veg stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins.
Stir in the creme fraiche, then remove from the heat.
Add the Cheddar cheese to the sauce and stir until melted. Taste and season with salt and pepper if needed.
Return the pan to a gentle heat and stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins, then remove from the heat.
Stir the roasted cauli and cooked pasta through the sauce, then pour into the ovenproof dish.
Turn your grill on to high.
Sprinkle the blue cheese crumb evenly over the top, then grill the mac and cheese on the top shelf of your oven until the crumb is golden, 3-5 mins.
Serve your pasta in bowls with the sriracha drizzled over the top (careful, it's hot - add less if you'd prefer things milder).
Enjoy!
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