“Can’t choose between cauliflower cheese or macaroni cheese? This veg-charged hybrid is a real winner. It works particularly well with leafy greens and broccoli, but feel free to mix it up with whatever veg you have available. ”
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Tesco Community Cookery School with Jamie Oliver
By Jamie Oliver
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Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
Preheat the oven 180°C/350°F/gas 4.
Break the cauliflower and broccoli into florets.
Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces.
Place a pan large enough to hold all the ingredients on a medium heat with the olive oil. Add the greens and cook for 3 minutes or until wilted.
Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
Transfer to a large, deep baking tray (60x40cm).
Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.