Cauliflower and Macaroni Bake Recipe

How to make Cauliflower and Macaroni Bake


  1. Preheat oven to 220°C (200°C fan-forced). Brush or lightly spray a 30cm x 22cm baking dish with olive oil.
  2. Place halved tomatoes on a baking tray and drizzle with olive oil. Bake for 30 minutes or until cooked and golden. Keep warm.
  3. 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.
  4. 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.
  5. 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.
  6. Spoon into the prepared dish and sprinkle with the reserved cheese. Bake for 25-30 minutes or until bubbling and slightly browned.
  7. 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.
  8. 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.
  9. 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.