macauli cheese

The perfect comfort food…… with a twist! The béchamel sauce has pureed cauliflower in it, so it is perfect to serve to the kids, they will never know they are eating veggies. I made this dish both vegan and with cheeseand they both came out great, so up to you now! This dish is gluten free and can also be dairy free.

PREPARATION & COOKING TIME: 1 hour

INGREDIENTS for 4 generous portions:

300gr brown rice gluten free pasta

1 cauliflower, cut into florets

35gr coconut oil

2 tablespoons gluten free plain flour

175ml coconut milk or cow’s milk

75ml rice milk

1 teaspoon salt

200gr vegan cheese or cheddar cheese, grated

50gr parmesan cheese or vegan smoked cheese (to add flavour)

• pre-heat oven at 375F/200C
• steam the cauliflower florets for 10 minutes, then puree the cauliflower and set aside
• at the same time cook the brown rice pasta half way for 7 mins, then drain and set aside
• now make the béchamel sauce by heating the coconut oil in a little saucepan, add the flour, mix with a whisk for 2-3 minutes and then add the coconut and rice milk and the salt
• keep on stirring with the whisk until the béchamel is smooth and thick and it comes to boiling point

• once the bechamel is done, add the cheeses (except a handful for the topping) and stir with the whisk
• add the béchamel to the cauliflower puree and mix well.

• then add the pasta to the sauce, place in a large rectangular baking tray, top with the remaining cheese and cook in oven for 30-35 minutes

• once the pasta is cooked, place under the grill to brown the top  and serve

NUTRITIONAL VALUE PER PORTION
energy kcal	391.5
fat	25.7
of which saturated	13.1
carbohydrates	47.8
of which sugars	4.8
fibre	3.6
protein	11.0
salt	3.6