Читать книгу Cooking Outside the Box: The Abel and Cole Seasonal, Organic Cookbook - Keith Abel - Страница 20

VEGETARIAN

Midweek easy comfort food. To make a children’s version, just leave out the blue cheese and go easy on the mustard – unless your children are very sophisticated, in which case add some more (mustard that is, not children).

WILL SERVE 6 VERY HUNGRY PEOPLE

1 large cauliflower, cut into chunky florets

2 onions, peeled and chopped

500g (1lb 11/2oz) dried short pasta, such as macaroni, penne or rotini

3 knobs of butter

3 heaped tbsp flour

2 mugs of milk

1 good dollop of hot English mustard

11/2 mugs of grated strong Cheddar

1/2 mug of crumbled blue cheese (optional, ask the children)

Salt and freshly ground black pepper

1/2 mug of grated Parmesan

Preheat the oven to 205°C/400°F/gas 6.

Throw the cauliflower, onions and pasta into a large pot of boiling salted water and cook all together until the pasta is al dente, as per pack instructions.

While this is cooking, melt the butter in a medium or large pan. Stir in the flour to make a roux and cook for a few minutes, stirring over a low heat. Now turn the heat up to medium and slowly add the milk, constantly stirring until it all combines and starts to thicken to a creamy sauce – you may need to add a little more milk if it gets too thick and pasty.

Now stir in the mustard, Cheddar and blue cheese and season with salt and pepper to taste. Drain the pasta, onion and cauliflower and tip into a suitable-size baking dish. Pour the sauce over it and top with lots of Parmesan. Bake in the oven for 10–15 minutes or until the top gets nice and crispy, remove from the oven, serve and smile.