Baked Cauliflower Mac and Cheese

Baked Cauliflower Mac and Cheese

Made With Our Delicate Korma Curry -
2 SERVES
SERVES 4
prep
5 MINS PREP
20 MINS COOK
20 MINS COOK
A cheesy sauce with added complexity! Our easy vegetarian mac and cheese recipe is comforting and delicious but not heavy. Treat yourself today!
Anjum Signature

Tailored to Taste
This hybrid version of mac and cheese and cauliflower cheese is really easy and really tasty. The typical béchamel is substituted with our creamy korma curry, which has a few more flavours than your typical béchamel and gives a twist on the twist.
Ingredients
  • 1 pack of The Spice Tailor Delicate Korma Curry
  • 150g dried macaroni - or penne pasta
  • 200g cauliflower, cut into small florets
  • 100ml milk
  • 1 tomato, thinly sliced
  • 150g cheddar cheese, grated
Method
  1. Preheat the grill to 250°C.
  2. Bring a big pot of salted water to the boil. Add the pasta and cook for 2 minutes less than stated on the packet for al dente. Add the cauliflower in 3 minutes before the end. Once both are done, drain off the water.
  3. Add in both sauces along with the milk and 75g cheese and bring to a simmer. Pour out into a baking dish, layer over the tomato slices and then the cheese.
  4. Grill in the oven until the cheese has melted and golden in places, around 5 minutes.
Tips:
For a lighter dish, leave out the pasta and add another 500g cauliflower to create a delicious cauliflower cheese dish.
For some crispness, add a good handful of dried breadcrumbs over the top as well.
Tailored to Taste
This hybrid version of mac and cheese and cauliflower cheese is really easy and really tasty. The typical béchamel is substituted with our creamy korma curry, which has a few more flavours than your typical béchamel and gives a twist on the twist.
  • 1 pack of The Spice Tailor Delicate Korma Curry
  • 150g dried macaroni - or penne pasta
  • 200g cauliflower, cut into small florets
  • 100ml milk
  • 1 tomato, thinly sliced
  • 150g cheddar cheese, grated
  1. Preheat the grill to 250°C.
  2. Bring a big pot of salted water to the boil. Add the pasta and cook for 2 minutes less than stated on the packet for al dente. Add the cauliflower in 3 minutes before the end. Once both are done, drain off the water.
  3. Add in both sauces along with the milk and 75g cheese and bring to a simmer. Pour out into a baking dish, layer over the tomato slices and then the cheese.
  4. Grill in the oven until the cheese has melted and golden in places, around 5 minutes.
Tips:
For a lighter dish, leave out the pasta and add another 500g cauliflower to create a delicious cauliflower cheese dish.
For some crispness, add a good handful of dried breadcrumbs over the top as well.
MADE WITH OUR DELICIOUS
Delicate Korma Curry

The korma has had a wonderful life journey so far. It started out as a simple dish of meat braised in yoghurt. It then got the royal stamp in Mughul courts around Indian in the 16th Century, where cream and nuts were added to enrich this simple-man’s dish to be court worthy. It grew in popularity to become one of the most recognisable Indian curries outside of India!

Our Delicate Korma Curry looks back to those distant, regal meals and has a flavour complexity that we think stands out from other Western adaptations of this historic dish. It is deliciously mild and aromatic in taste, so it adapts itself well to almost all ingredients - the choice is yours.

£3.15
( / )
100p per 100g
Free delivery over £25 Free delivery over £25
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