Cauliflower Mac ‘n’ Cheese
Quality ingredients like wholegrain pasta, cauliflower and chia seeds turn this staple dish into a nutritious choice. Your little ones will still be able to enjoy all the cheesy goodness but with a veggie-packed nutrition twist. This recipe is perfect for those looking to add more vegetables and quality meals to their kid’s diet. Plus, it's easy to make and sure to please even the pickiest eaters. So get ready to dig into a bowl of creamy, cheesy goodness that's good for you too!
DIETARY: VEG, EF, NF
ALLERGENS: Wheat, Soy, Dairy
AGE GROUP: 8 months+
DIFFICULTY LEVEL: Beginner
SERVES: 8
PREP: 20 mins
COOK: 30 mins
EQUIPMENT: High-speed food processor, Hand-held blender or Blender
INGREDIENTS:
240g wholegrain penne
½ head of cauliflower (400g), rinsed and broken into florets
2 tbsp (40ml) extra virgin olive oil
1 tbsp (10g) organic cornflour
1 ½ cups (375ml) milk of choice
500g silken tofu, crumbled
1 ½ cups (150g) grated cheddar cheese
1 tbsp (16g) chia seeds
Sea salt and pepper, to taste
Topping:
¾ cup (90g) grated cheddar cheese
METHOD:
Cook the pasta until al dente. Drain and set aside.
Place cauliflower in a food processor and process until it reaches a rice-like consistency.
Heat oil in a large frying pan and sauté cauliflower on medium heat for about 5 mins.
Sprinkle cornflour on top and sauté for another minute.
Add milk and cook for 2-3 mins or until the sauce thickens.
Add tofu, cheese and chia seeds, season and pour sauce into a blender. Blend until smooth and creamy.
Place the pasta in a casserole dish and pour the cauliflower sauce over it. Stir until everything is coated with the sauce. Sprinkle with additional grated cheese (optional) and grill in the oven for 5-10 mins or until the top is golden.
MANDY’S SERVING SUGGESTION:
Serve with a garden salad or a side of steamed or roasted vegetables.
STORING LEFTOVERS:
Store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
TIPS:
Allergies:
For a dairy-free version: Swap cow’s milk for coconut, soy, or oat milk and leave out cheese or swap for nutritional yeast.
For a gluten-free version: Swap wholegrain penne for brown rice penne.
Easy ingredient swaps:
Swap cornflour for wholemeal spelt flour or wholemeal flour.
Swap cauliflower for broccoli to turn the dish into a “Hulk” Mac ‘n’ Cheese.
Additional boosters:
Boost this recipe by adding grated vegetables of choice such as zucchini, white sweet potato or parsnip to the sauce.
Add 1-2 tbs of organic Shiro miso paste to the cauliflower sauce to boost digestion and gut health.Baby-friendly version:
Serve mashed or cut into finger food-sized pieces.For fussy eaters:
Place mixture into mini muffin holders, top with grated cheese and bake for approximately 15 mins to create mini mac ’n’ cheese muffins.