Recipe and images from Wholefood Child by Louise Keats
Cauliflower forms the heart of this nutritious reboot of macaroni and cheese recipe from Wholefood Child by Louise Keats, much-loved Australian author, nutrition writer, mother, home cook and granddaughter of Australian cooking legend Margaret Fulton. Plus, it’s the perfect mid-week meal to whip up when you’re not sure what to cook.
“Fads come and go, but ultimately all you need to know is that if your child is eating a variety of wholefoods, cooked from scratch, you’ll be giving them the best possible start nutritionally.”
Tip: This recipe was written for the Thermomix, but steps 1-8 can be adapted to stovetop cooking.
For more cauliflower recipes, check out our cauliflower collection.
Ingredients
Method
Place cheeses into Thermomix mixing bowl and grate 6 sec/speed 5. Transfer into a bowl and set aside.
Place water into mixing bowl and heat 8 min/100°C/speed 2.
Add pasta into mixing bowl. Insert simmering basket and weigh cauliflower into it, then cook 10 min/100°C//speed 1 or until pasta and cauliflower are tender.
Carefully remove simmering basket with aid of spatula and set aside. Drain pasta, then transfer into a thermal serving bowl or other large bowl. Stir oil through pasta, then cover to keep warm. Dry mixing bowl.
Preheat oven to 220°C. Place butter and flour into mixing bowl and cook 5 min/90°C/speed 1
Add milk and reserved grated cheeses, then cook 7 min/90°C/speed 3.
Add reserved cauliflower and blend 40 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add reserved pasta and combine 8 sec/speed 3. For older children and adults, add a pinch of sea salt (optional) and ground black pepper (optional).
Divide between 5 x 250 ml capacity ramekins. Place onto a baking tray and bake for 10 minutes (220°C) or until golden on top. Set aside to cool slightly, then garnish with shaved Parmesan (optional) just before serving.
Related stories
Native ad body.
Native ad body.
Native ad body.
