Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Comfort food without the pasta.
Equipment: Saucepan; baking dish
Measures and names
Ingredients
- 1 large cauliflower, in small florets
- 300 ml double cream (heavy cream)
- 150 g mature cheddar, grated
- 60 g cream cheese
- 1 tsp mustard
- 30 g parmesan
- Pinch of nutmeg
- Green salad, to serve
Method
- Boil the cauliflower florets for 5 minutes, until just tender. Drain very well and steam-dry for a couple of minutes.
- Warm the cream, cream cheese, mustard and nutmeg in a pan, then stir in most of the cheddar off the heat until smooth. Season with pepper; taste before adding salt.
- Heat the oven to 200°C (fan 180°C). Combine the cauliflower and sauce in a baking dish.
- Top with the remaining cheddar and the parmesan.
- Bake for 18 minutes, until bubbling and golden. Rest for 5 minutes and serve with a green salad.
Swaps and tips
Cauliflower stands in for macaroni. A crunchy almond-and-parmesan topping is a nice extra.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 19 g | 8 g | 3 g | 55 g | 608 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
