Each Monday rolls around and sometimes I have a great recipe lined up for #meatlessmonday, sometimes I don’t. This was one of those “I don’t” Mondays. What I did have was a nice round head of Aussie cauliflower sitting in my fridge that if I didn’t use soon, would be going to the bad place – the un-used food wasteland. It TOTALLY guilts me out BIG TIME when things go there. It’s the place you avoid at all costs because 1) you’re throwing money down the drain; 2) there are millions of starving children and people all over the world who would move mountains to have access to basic food; 3) you try and teach your kids to be responsible citizens of the world, to care about the earth, give them some awareness of the impacts of over consuming and then you go and let perfectly good food go to waste.
So I googled for cauliflower inspiration and found it on Kayla Itsines’ website. Easy is good in my books and this looked super easy – from prepping to cleaning up.
As usual, I got a bit creative and used what I had on hand. But I think with this recipe, you can use whatever veggies you have in the fridge. The recipe doubles well too!
Ingredients (serves 4)
200g pasta (I used macaroni & leftover cooked pasta)
300g cauliflower, cut into florets (or any other veggies on hand like broccoli, beans, carrots, corn)
1 tbsp flour
1 tsp wholegrain mustard
1 tsp dried oregano
100g grated cheese (I used a mix of mozarella & cheddar)
salt & pepper to taste
Preheat your oven to 180C, and lightly spray a 1L capacity oven proof tray.
Cook pasta until al dente – adding cauliflower in for the last 4-5 minutes of cooking time (ie before the pasta gets to al dente).
Drain fully and place pasta and cooked veggies into the saucepan.
Heat oil over medium heat and then add in your flour making sure you stir. Cook this for about a minute and then slowly add the milk and whisk until you get a smooth mix. Keep stirring until it reaches a simmer then continue cooking & stirring for about 4 minutes until it is nice and thick.
Take the saucepan off the heat, and add in the rest: mustard, oregano, plus half of the grated cheese. Stir gently until cheese has melted, then season according to taste.
Pour your sauce over the pasta & veggies and combine so the pasta is fully covered. Place mixture into your oven tray and add the remaining cheese on top (I added more cheese at this point, so feel free to up the quantity if you prefer it more cheesy).
Bake dish for about 15-20 minutes until the sauce is bubbling and the cheese is melted and just golden.
Pour your mixture into your baking dish
Kids loved it and another successful meatless Monday dinner sorted.
And for all the strawberry lovers out there check out this video – it’ll make you think twice about what you pick up off the shelves next time you go to the supermarket!