Thursday, September 10, 2015

Cooking Lab - Baked Cauliflower Mac n Cheese with Truffle

I love cauliflower! But it's Picky P's absolute hate.

When I went to Sail at Lavender Bay, I absolutely loved their side dish over the mains. Today I am going to concot up a diet-light mac-n-cheese version to sneak in some cauliflower for Picky P. 

(c) GMV - Got My Vote! (≧∇≦)

I am so excited about this gourmet yet skinny version of mac-n-cheese. It's got a whole cauliflower and ample truffle oil! 
It's my new favourite comfort food for Spring! Who can exercise self-control over this creamy cheesy yummy pasta dish? 

After this, I can't go back to the ordinary Mac-n-cheese. Even Picky P overlooked the cauliflower. 

-2 cups macaroni 
-3 cups cauliflower florets 
-1 cup white cream lasagne sauce
-6 slices of vintage cheddar cheese
-50g grated parmesan cheese
-30ml black truffle oil 
-20g fresh parsley leaves
-Salt & pepper to taste


1. Preheat oven to 180C.
2. Cook cauliflower floret in a large pot of boiling water for 5 minutes or until tender. Drain well. 
3.Cook the pasta in the cauliflower broth until al-dente. Drain and remove.
4. Drizzle some truffle oil on the macaroni to prevent sticking.
5. Stir the lasagne white sauce with the pasta and the cauliflower. 
6. Spread macaroni & cauliflower mixture into a baking dish. 
7. Add 3 slices of cheese on top. 
8. Place into the oven and bake until cheese melted and turned bubbly.

9. Within the last 3 minutes, add a handful of leg ham on top. 
10. Served immediately. 
11.Garnish with fresh parsley and parmesan cheese.