Vibrant vegie bakes
May 20, 2020
4 minutes
PHOTOGRAPHY by JAMES MOFFATT STYLING by OLIVIA BLACKMORE AND KATE BROWN
Loaded veg mac ‘n’ cheese
SERVES 4 PREP AND COOK TIME 45 MINUTES
375g cauliflower, trimmed, cut into large florets
1 tablespoon extra virgin olive oil
250g macaroni pasta
1 cup (240g) light sour cream
1¼ cups (310ml) buttermilk
½ teaspoon ground nutmeg
1 cup (120g) frozen peas
120g baby spinach leaves
2 teaspoons finely grated lemon rind
2½ cups (250g) coarsely grated vegetarian cheddar
¼ cup (60g) finely grated parmesan cheese
½ cup (35g) panko (Japanese) breadcrumbs
1 tablespoon fresh thyme leaves
1 Preheat oven to 240°C (220°C fan-forced). Oil four shallow 2¼ cup (560ml) ovenproof dishes.
Place cauliflower on a large oven tray, drizzle with oil and season; toss to coat well. Roast for 15 minutes or until
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