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Spiced Cauliflower Mac 'N' Cheese

Spiced Cauliflower Mac 'N' Cheese

with a Mixed Green Salad

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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.

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

1 teaspoon

Turkish Spice Blend

2 unit

Scallions

1 unit

Yellow Onion

6 ounce

Gemelli Pasta

(ContainsWheat)

1 tablespoon

Flour

(ContainsWheat)

1 cup

Milk

(ContainsMilk)

1 unit

Veggie Stock Concentrate

1 cup

Italian Cheese Blend

(ContainsMilk)

2 ounce

Mixed Greens

5 teaspoon

Balsamic Vinegar

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat26 g
Saturated Fat14 g
Carbohydrate97 g
Sugar16 g
Dietary Fiber8 g
Protein33 g
Cholesterol65 mg
Sodium720 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
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Toss cauliflower on a baking sheet with a drizzle of olive oil. Season with salt, pepper, and ½ tsp Turkish spice (we’ll use more later).

2

Roast cauliflower in oven until tender and lightly browned, about 25 minutes. Thinly slice scallions, keeping greens and whites separate. Halve, peel, and finely chop onion.

3

Once water is boiling, add gemelli to pot. Cook, stirring occasionally, until al dente, 9-12 minutes, then drain.

4

Melt 1 TBSP butter in a large pan over medium-high heat (use an ovenproof pan if you have one). Add onion and scallion whites. Cook, tossing, until softened, 3-5 minutes. Stir in another ½ tsp Turkish spice (you’ll have some left over) and cook until fragrant, about 1 minute. Sprinkle flour into pan and cook, stirring, until it loses its raw smell, 1-2 minutes.

5

Slowly whisk 1 cup milk into pan (we sent more). Stir in stock concentrate and bring to a simmer. Let bubble until thickened, about 2 minutes. Remove from heat and add cheese, stirring to melt. Season with salt and pepper.

6

Stir gemelli and cauliflower into pan. (TIP: Transfer mixture to a baking dish at this point if your pan isn’t ovenproof.) Transfer pan to oven and bake until crisp on top, about 5 minutes. Toss lettuce with vinegar and a drizzle of olive oil in a large bowl. Divide pasta between plates and sprinkle with scallion greens. Serve salad on the side.