Ingredients
18 total- 1 small cauliflower, cut into florets
- 4 large garlic cloves, crushed or grated
- 1 thumb-sized piece of ginger, peeled and grated
- 1 green chilli, finely chopped
- 1 large pinch of of saffron
- 40 g of plain flour
- 800 ml of oat or almond milk, warmed in a pan with a clove-studded onion
- 200 g of dairy-free ‘cheddar’, grated
- 200 g of dairy-free ‘mozzarella’, grated
- 5 salad onions, sliced, including green parts
- 1 handful of of coriander, finely chopped
- 2 tbsp of nutritional yeast
- 100 g of panko breadcrumbs
- 1 handful of of flaked almonds
- 1 savoy cabbage, leaves picked and steamed, to serve (optional)
- 350 g of small macaroni, egg-free if required
- 50 g of rapeseed oil
- 2 heaped tbsp of madras curry powder
Method
4 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4. Cook the cauliflower in boiling salted water until just tender. Remove; set aside. Add the macaroni to the water; cook until al dente. Drain and set aside.
Step 2
Heat the oil over a low heat. Fry the garlic, ginger and chilli, until caramelised. Add the curry powder and saffron; cook for 30 secs, then sprinkle in the flour and stir for 3-4 mins, until grainy.
Step 3
Whisk in the warmed milk a little at a time; cook, stirring, for 5 mins, until thick. Stir in two-thirds of the cheeses, the salad onions, coriander and yeast; season.
Step 4
Stir in the macaroni and cauliflower; tip into a 1.2L baking dish. Top with the breadcrumbs, almonds and remaining cheeses; bake for 25-30 mins. Serve with steamed cabbage, if liked.