Lentil pasta and cauliflower cheese
A lighter way to enjoy mac and cheese. Fresh cauliflower, lentil pasta and chorizo in a creamy cheese sauce topped with breadcrumbs for a crispy topping.
SERVES: 6 | PREP & COOK: 35 Min
Ingredients
250g lentil pasta
1 large cauliflower
200g Cheese
800ml Milk
1/2 Onion, diced
80g butter
6 tbsp Flour
1 clove of garlic
Half chorizo ring, diced
Breadcrumbs
A small handful of fresh basil leaves (optional)
Method
Pre heat the oven to 190°c.
Place the cauliflower (divided into florets) in a large pan, cover with water and bring to the boil. Simmer for 3 minutes. Drain from the pan and leave to steam.
Refill the pan with the pasta, cover with water and bring to the boil. Cook for 8 minutes, drain and set aside.
While the pasta is cooking put a deep frying pan over a medium heat, add the chorizo and onion and cook for 5 minutes. Add the garlic and cook for a further 2 minutes.
Meanwhile in a small pan add the butter and melt over a medium heat. Add the flour spoon by spoon while constantly stiring. Add the milk gradually while continually whisking (to ensure the sauce doesn't go lumpy). Add the cheese (leaving a good handful for topping) and stir until melted. Turn up the heat and bring to the boil (continue to stir). The sauce should now be nice and thick.
Add the cauliflower and pasta to the chorizo pan. Pour in the cheese sauce and stir everything together.
Transfer to a large casserole dish, sprinkle over the remaining cheese, sprinkle over the bread crumbs. Place in the oven for 20 minutes.
Serve with a fresh garden salad, top with fresh basil leaves (optional) and enjoy.