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
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 240g wholegrain penne | |
| 1/2 head of cauliflower, rinsed and broken into florets | |
| 2 tbsp extra virgin olive oil | |
| 1 tbsp organic cornflour | |
| 1 1/2 cups milk of choice | |
| 500g silken tofu, crumbled | |
| 1 1/2 cups grated cheddar cheese | |
| 1 tbsp chia seeds | |
| Sea salt and pepper, to taste | |
| 3/4 cup grated cheddar cheese |
Equipment
| High-speed food processor | |
| Hand-held blender or Blender |
Directions
1.
Cook the pasta until al dente. Drain and set aside.
Mark as complete
2.
Place cauliflower in a food processor and process until it reaches a rice-like consistency.
Mark as complete
3.
Heat oil in a large frying pan and sauté cauliflower on medium heat for about 5 mins.
Mark as complete
4.
Sprinkle cornflour on top and sauté for another minute.
Mark as complete
5.
Add milk and cook for 2-3 mins or until the sauce thickens.
Mark as complete
6.
Add tofu, cheese and chia seeds, season and pour sauce into a blender. Blend until smooth and creamy.
Mark as complete
7.
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.
Mark as complete
Notes
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.
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.
