Spiced Cauliflower Mac and Cheese

Spiced Cauliflower Mac and Cheese

with Spinach and Crunchy Breadcrumb Topping

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Mac and cheese could not be a more perfect comfort food. We've jazzed it up with cauliflower and Turkish seasoning to add new dimension to a favourite and have you begging for more.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g



1 tbsp

All-Purpose Flour


1 tbsp

Turkish Spice Blend

½ cup

Parmesan Cheese, shredded


113 g

Baby Spinach

1 unit

Vegetable Broth Concentrate

285 g

Cauliflower, florets

1.25 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

113 g

Red Onion, sliced

2 tbsp

Italian Breadcrumbs

(ContainsWheat/Blé, Milk/Lait, Sulphites/Sulfite, Sesame/Sésame, Soy/Soja)

Not included in your delivery

2 tbsp






Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories882 kcal
Fat31 g
Saturated Fat16 g
Carbohydrate102 g
Sugar10 g
Dietary Fiber10 g
Protein39 g
Cholesterol78 mg
Sodium1259 mg
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Small Bowl
Medium Oven-Proof Pan
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F (to roast the cauliflower). Start prepping when your oven comes up to temperature! If you don't have an oven-proof pan, use a regular pot or pan, then in Step 5 transfer the mac and cheese to an 8x8-inch baking dish before broiling!

Wash and dry all produce.* Bring a large pot of salted water to a boil. On a baking sheet, toss the cauliflower and half the Turkish spice blend with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.


Meanwhile, add the penne to the boiling water and cook until tender, 10-12 min. (Drain when the pasta is done cooking.) Meanwhile, in a small bowl, combine the breadcrumbs, half of the Parmesan, remaining Turkish spice blend and 1 tbsp oil. Set aside.


Heat a medium oven-proof pan over medium heat. Add 2 tbsp butter and swirl until melted. Add the onions and cook, stirring occasionally, until softened, 3-4 min. Sprinkle over the flour and stir to coat the onions. Slowly whisk 1 3/4 cups milk into the pan. (TIP: Slowly whisking in the milk helps ensure the sauce will be smooth!)


Whisk the broth concentrate and mustard into the pan. Simmer, whisking often, until the sauce thickens, 2-3 min. Remove the pan from the heat and stir in the remaining Parmesan until melted, 1-2 min. Gently stir the cauliflower, spinach and penne into the sauce until the spinach wilts, 1-2 min.


Turn the broiler on high. Sprinkle the breadcrumb mixture over the mac and cheese. Broil in the centre of the oven, until the top is golden-brown, 3-4 min.


Divide the mac and cheese between plates.