Wednesday, May 14, 2014


This warm and comforting food is great in my mind for a lazy Saturday evening dinner while watching a DVD. But it is great for any night of the week... soft on the inside and crispy on the top, mmmm I wish I had some now.
The dried oregano on the cauliflower is a great Antioxidant. Antioxidants help protect the cells in your body against the effects of free radicals and improve your ability to fight infection.

I couldn't get any macaroni noodles in the gluten free pasta so I had to settle for twirls. Sorry for the not authentic mac and cheese look ;)

1 medium cauliflower (roughly the size of a small side plate)
half a teaspoon dried oregano
a pinch of grated nutmeg

2 teaspoons organic butter

2 Tablespoons organic butter
2 - 3 Tablespoon gluten free flour
750ml milk
pinch of salt + more for seasoning
Half a cup of grated organic cheddar cheese

1 Tablespoon olive oil
1 large onion
half a pack of organic, free range bacon (optional)
200/250g mushrooms (1 punnet)

250grams Gluten free Pasta - I use brown rice pasta
extra cheese for topping (grated)


Slice up the cauliflower into medium sized pieces (any where between the size of a dice to thumb size)
Place the cut up cauliflower in a pot with a cup of filtered water.
Sprinkle over the dried oregano and grate over a little nutmeg.
Place the lid on the pot and allow the cauliflower to steam.
Check on it that it doesn't burn when all of the water is evaporated and take off the heat when tender.
Pour off any excess water once the cauliflower is cooked and dollop over the 2 teaspoons of butter and stir it in.
Cover and leave aside til later.

Melt 2 Tablespoons butter in a small - medium saucepan.
Once the butter is melted take the saucepan off the heat then stir in the flour.
Slowly little by little add the milk and stir well between each bit of milk added. Make sure it is smooth and creamy looking.

Once all the milk is added place the saucepan back on the heat and stir.
Add a pinch of salt.
Keep stirring on a medium heat until the sauce thickens - being sure that it doesn't stick or burn on the bottom of the pot.
Add the cheese and stir in.
Cover and place aside off the heat.

In a large frying pan place the olive oil and heat of a low heat.
Peel and finely dice the onion and cook on low heat until soft.
Add the bacon (if using) - continue to cook on low until slightly crispy.
Clean and slice up the mushrooms
Add the mushrooms to the pan and cook lightly.
Season with salt and pepper

Turn on your oven to 180 degrees celcius
Boil/cook your gluten free pasta until cooked but still slightly firm (but not hard!)
Drain the pasta but keep a little of the water.
Place the pasta back in the pot and stir in the bacon/mushroom Mac sauce.
If the pasta seems very dry add a little of the pasta water and stir in.
Now stir in the cooked cauliflower.
Stir in the cheese sauce.
Dish into the lasagne/oven dish and spread out evenly.
Sprinkle over some grated cheese
Place into your preheated oven and bake for 15 - 25 minutes or until the cheese is nicely melted and your food is golden brown.

Take out and let stand for 5 minutes

goes great with a salad or cooked veggies or great just by itself too!

1 comment:

your thoughts?