
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 |
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