Vegan Mac and cheese in a bowl on a table

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