Cauliflower mac ‘n’ cheese

Name: Cauliflower mac ‘n’ cheese
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: 1 cauliflower (about 700–800 g/1 lb 9 oz–1 lb 12 oz), broken into largish florets; 1 cauliflower (about 700–800 g/1 lb 9 oz–1 lb 12 oz), broken into largish florets; 100 g (3½ oz/1 cup) finely grated parmesan cheese; 150 g (5½ oz/1½ cups loosely packed) grated cheddar cheese; steamed green peas, to serve; 375 ml (13 fl oz/1½ cups) milk; 375 ml (13 fl oz/1½ cups) thin (pouring) cream; 3 eggs, lightly beaten; 150 g (5½ oz) macaroni

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

The humble cauliflower is humble no more in this rich and filling dish. Cauliflower florets are buried in a two-cheese sauce with about half the amount of pasta normally associated with a mac ‘n’ cheese.

Ingredients

375 ml (13 fl oz/1½ cups) milk
375 ml

Main course
Vegetarian

Method

Pour the milk and cream into the slow cooker. Gently whisk in the eggs and season with sea salt and freshly ground black pepper. Add the macaroni and stir. Add the cauliflower, parmesan and 100 g (3½ oz