Mindfulness factor: easy & quick | healthy | plant-based | clean-eating | midweek meal

Prep: 10 mins

Cooking: 15 mins

Serves: 2


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


  • 200g macaroni pasta
  • 2 litres of water
  • 1tbsp salt


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. 


  • 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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Published by misterrands


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