Michael Van de Elzen Cauli mac'n'cheese
Prep time: 20 mins. Cooking time: 20 mins
1 head cauliflower, cut into small florets
½ tsp salt
1 onion, sliced
3 cloves garlic, crushed
2 tbsp olive oil
125g tasty cheese, grated
1 quantity béchamel sauce (recipe below)
4 slices wholegrain bread
pinch flaky salt
1. Preheat oven to 190°C. Cook macaroni according to packet instructions and set aside. Blanch cauliflower in a large saucepan of boiling salted water for 2–3 minutes and drain well.
2. Sauté onion and garlic in a little oil in a large frying pan until translucent. Add cauliflower and sauté for one minute. Fold this, along with the cooked macaroni and cheese into the béchamel sauce.
3. Pour into a large casserole dish. Drizzle the grainy bread with remaining olive oil and season with flaky salt, then blitz in a food processor or crumble by hand and sprinkle over the macaroni mixture.
4. Cook for 20 minutes.
Makes 2 cups. Prep and cooking time: 8 mins
600ml milk, warmed
½ tsp salt
1 tbsp Dijon mustard
Melt butter in a saucepan, add flour and stir until combined. Cook mixture out for one minute then gradually add milk, stirring well after each addition to remove any lumps. Stir in salt and mustard.
Recipes extracted from Fast: Good Home Cooking by Michael Van de Elzen
Published by Random House, RRP$49.99
AS FEATURED IN ISSUE 29 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW