Cauliflower Cheese with Pumpkin and Bacon

Cauliflower Cheese Recipe

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

Serves: 4-6 

Ingredients

  • 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

Method

  1. Preheat the oven to 200C.
  2. 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.
  3. While butternut is roasting, melt 2 tbsp butter in a medium frying pan. Fry the bacon until crispy.
  4. Remove bacon from the heat, but leave any residual oil or butter in the pan.
  5. 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.
  6. Remove the butternut from the oven and set aside.
  7. Add the coconut milk and 4 sage leaves to the frying pan and bring to boil.
  8. Turn off the heat and stir through the cauliflower.
  9. Stir through the grated cheddar, mozzarella and bacon.
  10. 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.
  11.  Roast for at 200C until the top is golden brown.

Enjoy!

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