Our take, on this delicious alternative to the original macaroni and cheese, combines the creamy texture of the cheese sauce, with the mild and slightly nutty flavour of the cauliflower. Put this on your weekly meal plan and you will never want to look back at your former guilty pleasure. Dive in on your own or treat guests to a savoury and wonderful dining experience. With our interpretation of the ultimate Cauliflower Mac and Cheese recipe, you are in for a treat.
1. Preheat the oven to 180° C. Remove the stem and cut the cauliflower into florets. Blanch for 4-5 minutes and immediately put in ice water to stop the florets from cooking further. In a new pan melt the butter, add breadcrumbs and toast until the breadcrumbs are golden and crispy.
2. In a saucepan pour in chicken stock, bring to a boil, add whole grain mustard and freshly ground black pepper. Grate grated Castello® Aged Havarti mix with corn starch. Lower the heat to medium, add the grated cheddar in with the chicken stock and stir until the cheese has melted. Continue to stir until you get a nice smooth sauce.
3. Add the cauliflower florets and carefully stir until the florets are covered with sauce. Pour the cauliflower mac and cheese into a coated baking dish and sprinkle with toasted breadcrumbs.
4. Bake for 30 minutes at 180° C and serve straight away.
Stuff your cauliflower mac and cheese in a crust of pastry for a Scottish adaptation, or add roasted onions, bacon or ham as traditionally done in Switzerland. As an added twist, replace the Cheddar with Gouda or Emmental for different tastes and textures – you can even season with different spices for enhanced depth.