Mindfulness factor: easy & quick | healthy | plant-based | clean-eating | midweek meal
Prep: 10 mins
Cooking: 15 mins
Serves: 2
Ingredients
Smoky Cauliflower Florets
- 1 head of Cauliflower, cut into florets
- 2tbsp olive oil
- 1tsp smoked paprika (or 1tbsp if you like it really smoky)
- Salt and freshly ground pepper, for a generous season
Health(ier) Cheese Sauce
- 2tbsp butter
- 2 garlic cloves, minced
- 100ml veg stock
- 100g Greek yoghurt
- 50g parmesan (or extra mature cheddar)
- 1tsp Dijon mustard
- 1/4tsp ground turmeric
- Salt and freshly ground pepper, for a generous seasoning
Macaroni
- 200g macaroni pasta
- 2 litres of water
- 1tbsp salt
Method
Smoky Grilled Cauliflower
- preheat your grill to max
- on a flat roasting sheet mix the oil, paprika and seasoning and rub all over the florets
- stick under the grill for 15 mins, turning halfway, or until golden brown
Health(ier) Cheese Sauce
- Whack on the kettle for the veg stock (once used, refill for the Macaroni – see below)
- While waiting, melt the butter in a saucepan over medium heat and stir fry the garlic and turmeric for 30 seconds or until fragrant. Add the veg stock. Give it a good stir then take off the heat and allow to cool for a couple of mins. Gradually whisk in the yoghurt and mustard. Add the cheese and stir until melted. Season then set aside.
Macaroni
- Flick your kettle on and boil the water
- Pour into a large saucepan and heat to a roiling boil then salt (never before – it reduces the boiling point)
- Add the pasta and cook for a minute less than instructions
- Once cooked, drain (retaining 2tbsp of pasta water) and place back into the sauce pan. Add the Health(ier) Cheese Sauce and pasta water and give it a good stir. Heat through for a minute.
Portion the macaroni into serving bowls then sprinkle over with smoky cauliflower florets. Absolutely delicious!
Enjoy x
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