Instead of a rich bechamel sauce, we used creme fraiche and to spice things up a little, we roasted the cauliflower in cajun seasoning. When you mix the macaroni cheese into the cauliflower, the spices it’s been roasting in mix with the sauce to create a heavenly indulgent dish.

Ingredients serves 4

  • 1 whole cauliflower
  • 300g macaroni
  • 150g  grated mature cheddar (+ a little extra on top)
  • 300ml creme fraiche
  • 100ml skimmed milk
  • 3 tbsp cajun seasoning
  • 3 tbsp olive oil
  • 2 heaped tsp mustard
  • Salt and pepper to taste


  1. Preheat the oven to gas mark 6 200°C/400°F.
  2. Remove the leaves from the cauliflower and cut the root off, breaking it up into bite size pieces. Add the pieces to a tray with the cajun seasoning and olive oil, coating the cauliflower evenly.
  3. Roast for about 30 minutes, making sure you mix it up occasionally. Keep your oven on for later.
  4. Bring a saucepan of water to the boil and cook your macaroni half way through for around 5 minutes.
  5. Drain the macaroni and then add back to the saucepan. Mix it together with the creme fraiche, milk, cheese and cauliflower. Season and then add to a dish ready to bake. Grate a little extra cheese on top.
  6. Bake at the same temperature as the cauliflower for around 10-15 minutes until the cheese on top has melted.
  7. Enjoy!


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