Creamy Cauliflower Mac and Cheese

Creamy Cauliflower Mac n Cheese!

It’s minimal ingredients and… hidden veg and it really is hidden… visibly - you can still taste it!

Ingredients:
1 head cauliflower, florets
250ml veg stock (I used Kallo)
1 tbsp olive oil
250ml vegan cream (I used Alpro soya)
2-3 cloves garlic, minced (optional)
½-1 cup shredded vegetarian parmesan (or vegan parm/regular)
+ reserve pasta water
and pasta of your choice, cooked as directed on package

Fry your garlic in a pan/pot with olive oil for a few minutes (optional). Then add in your cauliflower and stock. Simmer for about 7-10mins until your cauliflower has softened but still slightly firm. Drain and add your cauliflower to your blender with cream. Whizz until thick sauce. Pop back in your pan and slowly stir in your parmesan. You can go heavy on the cheese or lighter if you’re feeling it. We went for about ½ a cup today. Put on a very low heat and get your pasta going. Once your pasta is ready, drain but reserve about 75-100ml of pasta water. Slowly stir in the pasta water until preferred consistency (thicker = less, thinner = more pasta water). Then just stir in your pasta and remove from heat to serve!

We had this for lunch with some This.UK vegan bacon chopped and sprinkled on top! I was really skeptical to try it, but it’s quite nice. I wish they did thinner bacon strips as I like streaky bacon that is really crispy and thin. The Plant Pioneers one is still my favourite so far. I’ll continue my search for the perfect facon! You can also top with croutons, breadcrumbs, more cheese, literally whatever you’d like.