Cauliflower mac and cheese with chorizo breadcrumbs

This seriously good mac and cheese recipe is ideal for using up whatever's in the fridge. Swap the cauliflower for broccoli if you like, or add in any little bits of leftover veg, and use whatever bits and pieces of cheese you have.

Cauliflower mac and cheese with chorizo breadcrumbs. Credit: Donal's Real Time Recipes

• serves

  4

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 1 small cauliflower
• 2 fresh chorizo sausages
• 2 sprigs rosemary
• A few thyme sprigs
• 100 g fresh breadcrumbs
• 2 garlic cloves
• 350 g macaroni (or whatever pasta you have no hand)
• 50 g butter
• 50 g flour
• 1 litre milk
• 1 tsp Dijon mustard
• 250 g cheese (use whatever ends and bits and bobs you have left in the fridge - a combination of cheddar, parmesan and gruyere is lovely or a smoked cheese works well too)
• Green salad, to serve

Instructions

1. First, remove the leaves from the cauliflower, reserving any of the younger ones and roughly chop the cauliflower. Place into a bowl with the reserved cauliflower leaves and drizzle with olive oil. Season with salt and pepper and toss everything together to combine.
2. Place the contents of the bowl into your airfryer and cook at 190°C for 10-15 minutes until the cauliflower is tender and startling to get golden (you could also roast the cauliflower in an oven).
3. Meanwhile, slice the chorizo into bite-sized pieces and place into a cold pan. Turn the heat on and begin to cook. Tear in some rosemary and thyme and drizzle with a little olive oil.
4. When the chorizo is starting to turn golden, add the breadcrumbs and toss to coat, then peel 2 garlic cloves and add, whole, to the pan - we will remove them later so don’t worry!
5. Place the pasta into boiling salted water and cook according to packet instructions and drain when cooked.
6. In another pan, place the butter and flour and allow to melt. Mix to cook out the flour for a few minutes then gradually add the milk, stirring all the time to avoid lumps
7. Stir in the Dijon mustard and season then remove from the heat. Grate the cheeses then add to the sauce, stirring until melted.
8. When the cauliflower is cooked, mix into the cheese sauce along with the drained pasta.
9. Remove the garlic from the chorizo breadcrumbs. Serve the pasta with the breadcrumbs sprinkled over the top.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.