Roast turkey with vegetable medley and gravy
The cold has crept in, and there’s nothing quite like the warmth of a hearty […]
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We know how fussy children can be when it comes to food, no more so than with vegetables! Our one-dish mac & cheese recipe is a healthy twist on the American classic, combining hidden cauliflower and broccoli – im-pasta-ble to detect!
Ingredients:
240g macaroni pasta
195g cauliflower
40g broccoli
16g gluten-free breadcrumbs
1 tsp dried mixed herbs
80g plum tomatoes, chopped
240g tinned chickpeas, drained
For the bechamel sauce
200ml milk of choice
1tbsp olive oil
25g cornflour
1tsp nutmeg
80g grated cheddar cheese (can use dairy-free cheese alternative)
Directions:
Prep
1) To make the bechamel sauce, blend the olive oil & cornflour until you have a smooth paste. Gradually pour in the milk, whisking constantly. Add the nutmeg.
2) Place a large saucepan on the heat & bring the milk mixture to a boil until it thickens to a smooth sauce. Remove from the heat.
3) Mix the dried mixed herbs with breadcrumbs in a separate bowl.
4) Cook the macaroni pasta according to the manufacturer’s instructions.
5) Prepare and chop the cauliflower and broccoli into florets.
Method
1) Boil or steam the cauliflower and broccoli florets until tender. Remove from the heat, drain and mash.
2) Add the mashed vegetables to the bechamel sauce, next adding the cooked and drained macaroni.
3) Divide the mixture into mini oven-proof dishes or one big dish.
4) Sprinkle over the cheese, top with the breadcrumb/herb mixture and bake in a hot oven until golden brown and bubbling.
5) Remove the dish/es from the oven and let them cool slightly.
6) Roast the tomatoes in a little olive oil with the chickpeas, and cook for 25-30 minutes.
7) Serve the roasted tomato and chickpeas as an accompaniment to the mac & cheese.