CAULIFLOWER IDEAS RECIPES

CAULIFLOWER CHEESE RECIPES - BBC GOOD FOOD

Cauliflower cheese recipes - BBC Good Food image

Rustle up one of the greatest comfort foods: cauliflower cheese. It makes a perfect side dish or vegetarian main meal. Try a classic recipe, or an inventive twist.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

CAULIFLOWER CHEESE PASTA | JAMIE OLIVER RECIPES

Cauliflower cheese pasta | Jamie Oliver recipes image

Total Time 30 minutes

Yield 4

Number Of Ingredients 8

Ingredients

100 g stale sourdough bread
2 cloves of garlic
½ a head of cauliflower (400g)
olive oil
1 onion
400 ml semi-skimmed milk
300 g dried spaghetti
70 g Cheddar cheese

Steps:

1. Tear the bread into a food processor. Peel and add the garlic, then tear in any nice leaves from your cauliflower. Add ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat. Cook for 15 minutes, or until golden and crisp, stirring occasionally.
2. Meanwhile, peel the onion, then roughly chop with the cauliflower, stalk and all.
3. Tip the crispy crumbs into a bowl, returning the pan to the heat. Pour in the milk and add the chopped veg, bring just to the boil, then reduce the heat to low, cover and simmer.
4. Alongside, cook the pasta in a pan of boiling salted water according to the packet instructions. Just before the pasta is ready, carefully pour the cauliflower mixture into the processor (there’s no need to wash it), grate in the cheese, blitz until super smooth, then season to perfection, and return to the pan. Drain the pasta, reserving a mugful of starchy cooking water.
5. Toss the pasta through the sauce, loosening with a splash of reserved cooking water, if needed, then serve with the crispy crumbs, for sprinkling.

Nutrition Facts : Calories 450 calories, FatContent 11.5 g fat, SaturatedFatContent 4.3 g saturated fat, ProteinContent 18.9 g protein, CarbohydrateContent 75.4 g carbohydrate, SugarContent 8.8 g sugar, SodiumContent 0.6 g salt, FiberContent 5 g fibre

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1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Put a large shallow ovenproof casserole pan on a medium heat with the butter.
3. Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
4. Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
5. Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
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7. Let the sauce blip away until thickened while you coarsely grate the cheese.
8. Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
9. Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water – the sauce will thicken up as it bakes.
10. Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
11. Scatter the crumbs over the pasta, grating over more cheese, if you’ve got it, then bake for 30 minutes, or until golden and bubbling.

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CAULIFLOWER CHEESE RECIPES - BBC GOOD FOOD

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CAULIFLOWER CHEESE PASTA | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 450 calories per serving

1. Tear the bread into a food processor. Peel and add the garlic, then tear in any nice leaves from your cauliflower. Add ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat. Cook for 15 minutes, or until golden and crisp, stirring occasionally.
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