Preparation time is 25minutes
Cook time is 35minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 wholegrain bread roll
- 750grams cauliflower florets
- 5milliliter virgin olive oil spray
- 1/2teaspoons nutmeg, grated
- 250grams macaroni
- 4 cup kale leaves, roughly torn
- 1 1/2 cup reduced-fat milk
- 2 rasher shortcut bacon, chopped
- 1 cup tasty cheese, shredded
Nutrition per serving
2090kJ
Protein
27.0grams
Sugars
12.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 220°C. Grease a 12-cup ovenproof baking dish.
Step 2 of 4
Par-cook macaroni in boiling salted water for 8 minutes. Add kale and cook for 1 minute or until it begins to wilt. Drain well and transfer to prepared baking dish.
Step 3 of 4
Meanwhile, combine cauliflower and milk in a medium saucepan. Simmer gently over medium-low heat for 6 minutes or until cauliflower is just soft. Transfer cauliflower and milk to a blender and purée until smooth. Stir in nutmeg and season with salt and pepper. Pour cauliflower sauce over pasta mixture in baking dish and toss with half of the cheese.
Step 4 of 4
Crumble bread into coarse breadcrumbs. Add bacon and remaining cheese. Sprinkle over pasta mixture. Spray with oil. Bake for 25 minutes or until golden brown and bubbling around the edges.
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