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Cauliflower and Cashew Macaroni Bake

Recipe

Prep time: 20 mins | Cooking time: 45 mins | Serves 4

Spanish | Cardiff Mum | Main

A delicious vegan bake the whole family will love!

Ingredients  

  • ½ Large or 1 Small Cauliflower
  • 2 Carrots
  • 250g Cashew Nuts
  • 750ml Oat Milk
  • 2 Bulbs Garlic
  • 380g Macaroni
  • 100g Bread Crumbs
  • Handful of Thyme
  • Handful of Rosemary
  • Handful of Parsley

From The Cupboard

  • Olive Oil
  • Salt
  • Black Pepper

Method

  1. Preheat the oven to 220°C.
  2. Chunk up the cauliflower and dice the carrots. Toss with salt and a dash of oil and spread out onto a tray.
  3. Roast the cauliflower and carrots at 220°C until tender, this will take roughly 25 mins.
  4. Roast the garlic in foil with salt and olive oil for 25 mins until tender.
  5. Drop the oven temp to 200°C.
  6. Briefly toast the cashews in the oven. Once toasted, transfer to a blender jug and pour over 750ml of warm oat milk. Add the roasted cauliflower and carrots and blend until super smooth. Season the creamy sauce with salt and pepper and set aside. Squeeze the roasted garlic out of its skin and save some of the oil.
  7. Toast the breadcrumbs in some of the garlicky oil. Finely chop the thyme, rosemary and parsley and toss through the breadcrumbs.
  8. Cook the pasta for a couple of minutes less than the pack instructs. Stir through the sauce with a big splash of pasta water. You want it a bit wetter than you think. Pour into a dish and top with the herby breadcrumbs.
  9. Bake for 15-20 minutes or until bubbling and golden. Serve with a fresh, zingy green salad.
  10. In partnership with  Mob.