Cauliflower mac ’n’ cheese with rye crumbs

Serves: 6
Time to make: 55 mins
( Hands-on time: 30 mins )

Total cost: $ 29.16 / $ 4.86 per serve

(at time of publication)

Cauliflower mac ’n’ cheese with rye crumbs

Ingredients
Nutrition Info.(per serve)

250g small dried pasta
4 cups small florets broccoli
²/³ cup mixed frozen peas and corn
3 cups small cauliflower florets
1 cup trim milk
black pepper
¾ cup mozzarella
200g piece light rye bread, crust removed
1 tablespoon fresh thyme
1 tablespoon lemon zest
6 cups mixed salad leaves
1 tablespoon olive oil
1 tablespoon lemon juice

Nutrition Info

Kilojoules 1560kJ
Calories 372cal
Protein 18g
Total fat 8g
Saturated fat 3g
Carbohydrates 50g
Sugars 7g
Dietary fibre 8g
Sodium 270mg
Calcium 300mg
Iron 2.5mg

Instructions

1 Preheat the oven to 180°C. Lightly grease an 8-cup capacity baking dish.

2 In a large saucepan of boiling water, cook the pasta, following packet instructions, until al dente. Add broccoli and frozen veges for last 2 minutes of pasta cooking time. Drain, reserving ½ cup of the cooking liquid. Return pasta and veges to pan.

3 Meanwhile, in a medium saucepan of boiling water, cook cauliflower for 10 minutes, or until very soft. Drain. Transfer to a food processor. Purée with the milk until mixture is smooth. Season purée with pepper.

4 Add cauliflower purée, reserved cooking liquid and cheese to pasta mixture. Stir to combine. Transfer pasta mixture to prepared baking dish.

5 In a small food processor, place bread, thyme and zest. Process until crumbs form. Scatter crumbs over pasta mixture. Bake for 25 minutes, or until golden. Dress salad leaves with oil and lemon juice. Serve mac ’n’ cheese with salad.

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