So the recipe I'm going to show you now is a delicious, cauliflower cheese mac
and cheese, absolutely scrumptious and it's all about getting the good
stuff in a classic comfort food dish. So of course cauliflower is the king, got
a little heart of celery and 2 leeks. I've got one random bit of fennel, but
that's not you know you don't have to use it. Me and Jules just want to show
you how we're kind of doing nice food, and cooking with what we've got, what's
available. Let's start off here, I've already taken the liberty to cook my
pasta, so the same pan I'm now gonna put on a heat and I'll start adding these
veggies here and I'll chop it up. Start adding into the pans, the butter will go
in and I'm gonna fry off these lovely veggies and then the celery can go in
and then the fennel. It is in the supermarket, if you do see it have a
try it's delicious. So we'll fry that off, now let's talk about the cauliflower.
So cut it in half and cut it into florets like this, often that's what you
see. Which means that nearly 1/3 of the actual cauliflower is over here going in
the bin. Finely slice these leaves, let this fry off for about 5 minutes and
just top it up and then what we want to do is add the flour, that turns it into a
thickened sauce just use regular plain flour, now about 1 heaped tablespoon we'll mix
that in. That will start to suck up all the fat from the butter and then we're
gonna slowly add milk, I have only got 1 full bottle of this left and half a
bottle. I know for a fact I'd get a rollicking from Jules if I put a whole one of
these in here now because, we haven't got much so I'm gonna put half milk half
water. So now I'm putting you know the rest that I need, water. Okay, so let that
boil now and simmer and cook it out for about 5 minutes just to soften all the
veggies, and then I'm gonna season it up now I'll adjust it later, with some nice
pepper a little bit of salt and then for flavour and colour a heaped teaspoon of
English mustard. Stir that in, so let's just carry on now with the
cauliflower here, just pick your cauliflower florets slice them up into
beautiful little chunks, now it's time to talk about the cheese. This is what we've
got in our fridge right now, because I kind of grab and put things back i've
got odds and ends of parmesan, I've got a tiny little 1/4 of cheddar, I've got some
halloumi which I've only 1/4 used and a chunk of feta. So I'm just gonna have a
little grate up, so the sauce is blipping away beautifully we now turn it off and
the cheese goes in and I'll put most of it in, apart from a little bit to go on top.
So the pasta goes in with the cauliflower here, frankly you can use whatever pasta you
want. What I have to do now is whazz this up you can use a hand blender, a
food processor or a liquidizer, so I'll be back in a second.
Liquidized it lovely people, that's what it looks like.
So in with the sauce, so look mix up your lovely sauce.
Now you've probably been wondering what this is, this is starchy cooking water okay
and this is from the pasta. If it's a bit wetter than you expect then by the
time it's baked, then it's gonna absorbed into that pasta and it'll be just
blippy and saucy and gorgeous. I just put some cheese on top, what we could do
is take a waste product that is one of the most wasted products in the whole of
Britain and that's bread.
Every time I've got a waif and stray, I just pop it in the window let it go
stale. Literally once it's properly stale that's what you get.
Just get a tea towel what you can do is
give it a good bash, and we're gonna create breadcrumbs. In here is just straight
bread crumbs, but here I've got some herbs that I've got in little pots Thyme
here, lovely Oregano or Marjoram and some Rosemary
You could put in dried herbs no trouble at all, I'm gonna
use some garlic, beautiful. So a little bit of oil goes in and that just kind of
allows the natural flavors to come out of the herbs and it'll make the breadcrumbs
really golden. There you go a beautiful traybake mac and cheese, big
enough cauliflower and all those veggies. About an hour before lunch I'll whack
that in the oven at about 180 degrees Celsius, and then I'll cook it
for about 50 minutes until it's blipping and crispy and gorgeous.
Wow! Yummy!
Okay, shall we serve up?
Thank you! What do you reckon kids?
So guys, what do you reckon? Cauliflower mac and cheese
I think they like it.