Cauliflower and Macaroni Bake Recipe
How to make Cauliflower and Macaroni Bake
Method
- Preheat oven to 220°C (200°C fan-forced). Brush or lightly spray a 30cm x 22cm baking dish with olive oil.
- Place halved tomatoes on a baking tray and drizzle with olive oil. Bake for 30 minutes or until cooked and golden. Keep warm.
- Meanwhile, bring a large pan of lightly salted water to the boil. Add the cauliflower and cook for 2-3 minutes or until just tender. Lift from the water using a slotted spoon. Drain in colander and place in a large mixing bowl.
- Add macaroni to the same boiling water and cook for 7-8 minutes or until just tender. Drain and add to cauliflower. Stir in cannellini beans.
- In another bowl, whisk together the eggs, milk and nutmeg. Reserve ½ cup of grated cheese and stir the remainder into the egg mixture. Fold into the cauliflower mixture.
- Spoon into the prepared dish and sprinkle with the reserved cheese. Bake for 25-30 minutes or until bubbling and slightly browned.
- Heat a non-stick pan over medium heat. Add the breadcrumbs and cook for 2-3 minutes, stirring or until toasted and golden. Remove from heat and place in a small bowl and add the chopped parsley.
- Assemble the salad by placing the mixed leaves in a bowl. Whisk together oil, vinegar, mustard, honey and salt and pepper to make a dressing. Drizzle over the salad.
- In warm bowls, place a serving of the cauliflower macaroni bake. Add cooked tomato and sprinkle with toasted breadcrumbs. Serve immediately.
Optional: For an extra zing, serve with chilli sauce or dried chilli flakes.