CAULIFLOWER SPINACH MAC AND CHEESE

Cheesy, creamy and tasty – cauliflower spinach mac and cheese. Made in individual ramekins and topped with crunchy Parmesan – Panko bread crumb topping. Serves 2 generously.

1 cup elbow macaroni
3 cups water to boil pasta
pinch of salt

For the Sauce:
2 cups cauliflower florets
1 cup spinach, packed
1½ cups broth from boiling the cauliflower, or vegetable stock
¼ – ½ cup milk
1 tbsp butter
1 tsp salt
6-8 oz Havarti cheese, grated or chopped

For Topping:
½ cup bread crumbs
½ cup grated Parmesan cheese
½ tbsp olive oil
1 tsp parsley (dried could be used)
salt and pepper to taste

View the full recipe at Cooking LSL →