BOSH! X GRUBBY Chorizo, Cauliflower Mac and Cheese
- Simple
- 0:25 m
- 14 ingredients
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. Get your BOSH! X GRUBBY Chorizo, Cauliflower Mac & Cheese here.
Serves: 2
Ingredients
For the filling
- 1 cauliflower
- olive oil for drizzling
- 1 onion
- 2 tbsp smoked paprika
- 2 garlic cloves
- 220g chorizo burger
For the cheese sauce
- 250ml oat milk
- 250g plant-based cheese grated
- 40g plant-based butter
- 40g plain flour
- 250ml plant-based cream
- 10g nutritional yeast
For the topping
- 60g panko breadcrumbs
- 2 sprigs of fresh rosemary
- 250g macaroni pasta
Before you start
Preheat oven to 180°C, fan setting | Roasting tray | Large frying pan | 2x large saucepans | Mixing bowl
Step 1
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
Ingredients
- 1 cauliflower
- olive oil for drizzling
- 1 onion
- 2 tbsp smoked paprika
- 2 garlic cloves
- 220g chorizo burger
Step 2
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
Ingredients
- 250ml oat milk
- 250g plant-based cheese grated
- 40g plant-based butter
- 40g plain flour
- 250ml plant-based cream
- 10g nutritional yeast
Step 3
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
Ingredients
- 60g panko breadcrumbs
- 2 sprigs of fresh rosemary
- 250g macaroni pasta
Step 4
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