BOSH! X GRUBBY Chorizo, Cauliflower Mac and Cheese
The most comforting cheesy mac and cheese with roasted cauliflower florets and caramelised chorizo. This dish will have you fighting over a crispy topping of panko breadcrumbs, smoked paprika and fresh rosemary.
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Serves
Ingredients
For the filling
<item-todo-done>1 cauliflower<item-todo-done><item-todo-done> olive oil for drizzling<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2 tbsp smoked paprika<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>220g chorizo burger<item-todo-done>
For the cheese sauce
<item-todo-done>250ml oat milk<item-todo-done><item-todo-done>250g plant-based cheese grated<item-todo-done><item-todo-done>40g plant-based butter<item-todo-done><item-todo-done>40g plain flour<item-todo-done><item-todo-done>250ml plant-based cream<item-todo-done><item-todo-done>10g nutritional yeast<item-todo-done>
For the topping
<item-todo-done>60g panko breadcrumbs<item-todo-done><item-todo-done>2 sprigs of fresh rosemary<item-todo-done><item-todo-done>250g macaroni pasta<item-todo-done>
Before you start
Preheat oven to 180°C, fan setting | Roasting tray | Large frying pan | 2x large saucepans | Mixing bowl
Roast the cauliflower and prepare the filling
- Using a knife break the cauliflower down into small florets
- Pop them onto a roasting tray and add a drizzle of olive oil and a generous pinch of salt and pepper
- Roast them in the oven for 15 - 20 minutes
- Peel and finely slice the onion and garlic and sweat them off in a frying pan with a glug of oil and pinch of salt until starting to soften
- Crumble the burgers into the pan, sprinkle over the smoked paprika (reserving a small pinch for later) and fry for 5-6 minutes
Make the cheese sauce
- Add the butter to the pan and melt over medium heat
- Sprinkle the flour into a saucepan and stir into a ball
- Slowly pour in the oat milk and cream in batches, whisking well to combine with the flour-butter base after each addition until thick and smooth
- Add ¾ of grated plant-based cheese, nooch and salt and pepper into the pan and stir until melted
Prepare the breadcrumbs and cook the pasta
- Pick and finely chop the rosemary leaves
- Tip the breadcrumbs into a mixing bowl and add the remaining grated cheese, the remaining pinch of smoked paprika, chopped rosemary and salt and pepper
- Pour the pasta into a large pot of salted boiling water and cook over high heat for 8-9 minutes
- Increase the oven temperature to 200°C, fan setting
Finish the dish and serve
- Add the pasta, crumbled chorizo and roasted cauliflower into the cheese sauce and stir to combine
- Tip the mix into a roasting tray
- Sprinkle over the breadcrumbs, put the tray into the oven and roast for 10 minutes
- Spoon the mac and cheese into bowls and serve immediately