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Curried Cauliflower Mac and Cheese

Curried Cauliflower Mac and Cheese

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

A comforting classic made all the cosier with the addition of toasty spices, this Curried Cauliflower Mac and Cheese recipe from chef Ravinder Bhogal is the ultimate vegan comfort food. The cauliflower and pasta are enveloped in a silky sauce and topped with breadcrumbs and flaked almonds for crunch. Steamed cabbage makes a fresh-tasting side to balance the richness. 
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  • 1 small cauliflower, cut into florets
  • 350g small macaroni, egg-free if required
  • 50g rapeseed oil
  • 4 large garlic cloves, crushed or grated
  • 1 thumb-sized piece of ginger, peeled and grated
  • 1 green chilli, finely chopped
  • 2 heaped tbsp madras curry powder
  • 1 large pinch of saffron
  • 40g plain flour
  • 800ml oat or almond milk, warmed in a pan with a clove-studded onion
  • 200g dairy-free ‘cheddar’, grated
  • 200g dairy-free ‘mozzarella’, grated
  • 5 salad onions, sliced, including green parts
  • 1 handful of coriander, finely chopped
  • 2 tbsp nutritional yeast
  • 100g panko breadcrumbs
  • 1 handful of flaked almonds
  • 1 savoy cabbage or sweetheart cabbage, leaves picked and steamed, to serve (optional)


Step 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.

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