Divide by the number of people eating/ E.g 5 people would be approx 3.5 carbs
Instructions
Bring some salted water to the boil in a large
pot. Cook cauliflower florets until tender (approx
20 minutes). Drain and set aside cauliflower
whilst you make your bechamel sauce
In a large saucepan, over low/medium heat, melt
butter. Add flour to the melted butter and
whisk rapidly until you have a thick paste.
Cook for 30 seconds.Slowly add milk a little at
a time, whisking during the addition.
Add chunks of onion to the bechamel sauce. This
imparts a lovely savoury flavour to the final
sauce.Stir the sauce continually with a wooden
spoon until sauce thickens slightly. Once
thickened slightly, remove the onion and add
the cauliflower to the milk mix.
With a hand blender, blend the cauliflower and
milk mix to form a thick, smooth sauce.
Add the two cheeses to the bechamel sauce along
with the pepper and dijon mustard, mixing well
to combine.
Set the sauce aside and cook chosen pasta as
per instructions of the packet, adding the
frozen peas for the last couple of minutes of
cooking.
Drain the pasta/pea mix and transfer to a large
bowl and combine with the cauliflower bechemal
sauce.
Divide the pasta into two large baking dishes
(the second one can be frozen for another time)
Top with finely sliced bacon, extra cheese and
some thyme leaves.
Bake in an hot oven (200 deg celcius) for 20 -
30 minutes until golden and bubbly.
Serving
Suggestions
Serve with salad
Originally Submitted
11/16/2014
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