Ingredients

Method

• 2 small cauliflowers
• Sea salt and freshly ground black pepper
• Olive oil, for drizzling
• A few sprigs fresh rosemary
• 2 cups vegetable stock
• Parmesan, grated, for sprinkling
• 250 g hot, freshly cooked macaroni
• Parsley, torn, to garnish
For the cheese sauce:
• 30 g flour
• ¼ cup melted butter
• 1½ cups grated Gruyère or Cheddar (or a mix)
• ½ cup crumbled feta
• Sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 190°C.
Cut the cores but leave the cauliflowers whole. Place in a baking pan, season to taste and moisten with olive oil.
Sprinkle with rosemary and pour over the vegetable stock. Roast for 30 minutes, or until tender. Pour off the stock (but reserve) and keep the cauliflower warm.

To make the cheese sauce: In a saucepan over a medium heat, stir the flour into the melted butter until smooth. Gradually whisk in the reserved hot stock and cook, whisking, until thick and smooth. Stir in the cheese and season to taste.

To serve: Spoon the cheese sauce over the cauliflower, sprinkle with Parmesan and slide under a hot grill until golden and bubbling.
Spoon over the hot pasta, garnish with parsley and, if you like, sprinkle with more Parmesan. Serve immediately.
Cook’s note: Use fresh pasta instead of macaroni and serve with a salad of bitter leaves – try chicory and peppery rocket.

Per serving: 2783.9 kJ, 24.8 g protein, 50.8 g fat, 25.2 g carbs