Cauliflower Mac & Cheese
very easy
45 mins
45 mins
Ingredients
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 small cauliflower (about 600 g)
- 100 g Cheddar cheese (piece)
- 75 g Parmesan (piece)
- 3 Stem/s flat leaf parsley
- 6 Stem/s Thyme
- 300 g short macaroni
- 100 g Rye or mixed bread
- 1 Organic Lemon
- 1 Garlic clove
- 200 g Whipped cream
- 2 pck. (50 g each) diced extra lean ham
- 3 TABLESPOONS Butter
- 1 TABLESPOON Olive oil
Directions
- 1
Bring 2-3 l salted water (1 teaspoon salt per litre) to the boil. Clean and wash the cauliflower and divide it into small florets. Grate cheese separately. Wash herbs, shake dry, remove leaves and chop separately. Cook pasta in boiling salted water according to package instructions. Add cauliflower for the last 5 minutes.
- 2
In the meantime, preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas. See manufacturer). Remove the crusts from the bread and grind or shred it in the universal shredder. Wash lemon hot, dry, finely grate peel. Peel and chop garlic.
- 3
Drain the pasta and cauliflower. Mix with cream, cheese, up to 3 tbsp. cheddar, 50 g ham cubes and herbs, up to 2 tsp. thyme. Season with salt and pepper. Pour into an ovenproof dish. Sprinkle with remaining cheddar. Bake in the oven for about 15 minutes.
- 4
Heat butter and oil. Fry bread and 50 g ham in it. Fry garlic, rest of thyme and lemon peel briefly. Season with pepper. Sprinkle over the casserole.
Nutrition Facts
810 kcal
67 g
40 g
40 g
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