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Spiced Cauliflower Mac 'N' Cheese

Spiced Cauliflower Mac 'N' Cheese

with Mixed Greens

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Although we love a gooey, stick-to-your-ribs sort of mac n’ cheese, sometimes you want a version that offers all of the same comforts but with a lighter, brighter feel to it. This recipe does just that, folding some crispy roasted cauliflower into the mix, adding a dash of warm North African spices, and introducing a cheese sauce that’s creamy without feeling weighed down. If the bright orange mac is an occasional treat, this is one you can enjoy any night of the week.

Tags:Veggie
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Cauliflower Florets

2 unit

Scallions

1 unit

Yellow Onion

1 tablespoon

Flour

(ContainsWheat)

6 ounce

Gemelli Pasta

(ContainsWheat)

1 unit

Veggie Stock Concentrate

1 cup

Italian Cheese Blend

(ContainsMilk)

1 box

Milk

(ContainsMilk)

2 tablespoon

Balsamic Vinegar

3 ounce

Mixed Greens

1 tablespoon

Turkish Spice Blend

Not included in your delivery

unit

Salt

unit

Pepper

2 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories756 kcal
Fat28 g
Saturated Fat14 g
Carbohydrate94 g
Sugar16 g
Dietary Fiber8 g
Protein34 g
Cholesterol65 mg
Sodium732 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Strainer
Large Pan
Whisk
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 425 degrees. Toss cauliflower on a baking sheet with a drizzle of olive oil. Season with salt, pepper, and ½ tsp Turkish spice. Roast until tender and lightly browned, about 25 minutes.

2

Thinly slice scallions, keeping greens and whites separate. Halve, peel, and finely chop the onion.

3

Bring water and a large pinch of salt to a boil in a large pot. Once water is boiling, add gemelli pasta. Cook until al dente, 9-11 minutes. Drain.

4

Heat butter in a large ovenproof pan over medium-high heat. Add onion and scallion whites. Cook until softened, 3-5 minutes. Add ½ tsp Turkish spice (we sent more) and cook until fragrant, about 1 minute.

5

Whisk flour into pan and cook until golden, 1-2 minutes. Slowly pour milk into pan while whisking to combine. Stir in stock concentrate and bring to a simmer. Let bubble until thickened, about 2 minutes. Remove from heat and add cheese, stirring until cheese is melted. Season with salt and pepper.

6

Add cooked pasta and cauliflower to cheese sauce and stir to combine. (TIP: Transfer mixture to baking dish if you don't have an ovenproof pan.) Bake until top is lightly crisped, about 5 minutes. In a large bowl, toss mixed greens with balsamic vinegar and a drizzle of olive oil. Serve on the side.