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Cauliflower Mac Pasta Bake

 

 

• Lactose Free 

• Gluten Free 

Ingredients 

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• 500g Gluten Free Macaroni pasta

• 1 Large Cauliflower Head

• 8 Rashers of Bacon chopped

• 100g unsalted butter or Nutalex

• 6 slices of gluten free bread

• 1 onion, finely chopped or FreeFod onion replacer

• 3 garlic cloves, crushed or FreeFod garlic replacer

• A few sprigs of Rosemary leaves

• 1/2 bunch sage, roughly chopped, plus extra whole leaves

• 1 tbs plain Gluten Free flour

• 900ml Lactose Free cream

• 250g Liddell’s Lactose Free Cheese, coarsely grated.

• Liddell’s grated parmesan to serve

• 1/4 tsp freshly grated nutmeg

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Method

1. Preheat the oven to 200°C. Grease a large baking dish. Trim the outer leaves off the cauliflower. Put in a large saucepan, core down with the pasta. Cover with boiling water from the kettle. Season with salt and drizzle over a little oil. Cook pasta according to packet instructions, drain and rinse under cold water. Set aside.

2. Heat butter in a large frypan over medium-high heat. Add bacon and cook until crispy. Remove from pan and drain on paper towel.  Reduce heat to low and add bay leaves, onion and garlic, and cook, stirring occasionally, for 5 minutes or until onion is softened and butter is lightly browned. Discard bay leaves.

3. Add sage and flour, and stir for 2 minutes to cook out flour. Gradually add cream, stirring until smooth. Remove from heat. Tip cauliflower & Pasta into baking dish, break the cauliflower up with the tongs then add half of the bacon, cheese, parmesan, stirring to

combine. Add nutmeg and season.

4.With the remaining bacon blitz in the food processor with the gluten free bread and rosemary leaves.

5. Scatter the breadcrumb mixture over cauliflower & pasta. Top with remaining cauliflower cheese, and scatter with extra sage. Bake until golden and bubbling.