Mac and cheese has to be one of the ultimate comfort foods – nothing can beat that gooey, cheesy texture! Unfortunately, most varieties of mac and cheese contain very few veggies and a ton of refined carbohydrates. We’ve healthified it a little by making it a cauliflower cheese – that is, swapping the macaroni for cauliflower, layering in pumpkin for extra nutrients and stirring in some bacon for a little extra protein and flavour. Feel free to leave the bacon out if you prefer.
Don’t let the number of ingredients fool you – this recipe is very simple to make, and is definitely worth trying!
Cauliflower Cheese with Pumpkin and Bacon
- 6 tbsp butter
- 1 brown onion, chopped
- 2 cloves garlic, chopped
- 2 tbsp coconut flour
- 1 can coconut milk
- 1/2 tsp mustard powder
- 1 cup cheddar, grated
- 1 cup mozzarella, grated
- 1 head cauliflower, chopped into bite-size pieces
- 1/2 cup parmesan, grated
- 1/2 a medium butternut bumpkin, sliced into slices 1-2mm thick
- 200g streaky Bacon, chopped
- Sage leaves
- Pine nuts
- Salt and pepper
- Olive oil
- Preheat the oven to 200C.
- Place the butternut on a lined oven tray. Sprinkle with some sage leaves, season with sea salt and pepper and drizzle with 2tbsp olive oil. Roast at 200C for 20 minutes.
- While butternut is roasting, melt 2 tbsp butter in a medium frying pan. Fry the bacon until crispy.
- Remove bacon from the heat, but leave any residual oil or butter in the pan.
- In the same pan, fry the onion a til softened and add the garlic. Add 1 tbsp coconut flour and fry for a further 2 mins.
- Remove the butternut from the oven and set aside.
- Add the coconut milk and 4 sage leaves to the frying pan and bring to boil.
- Turn off the heat and stir through the cauliflower.
- Stir through the grated cheddar, mozzarella and bacon.
- Layer the frying pan mixture and the pumpkin in a greased baking dish and top with 1/4 cup Parmesan and 2 tbsp butter. Scatter a few sage leaves over the top.
- Roast for at 200C until the top is golden brown.