Being dairy and gluten free, every now and then I will crave comfort food. As a student, Mac n Cheese was my go to “bring a plate” meal. And there are nights when I just want to carb our and dairy out. But the aftermath of me dairying myself are to horrendous to even consider making it the old fashioned way.
So I played around a bit with a few ingredients and came up with this super creamy, delicious tasting alternative, that hits the “comfort food” spot.
Disclaimer: I would not say this reheats well, it tastes ok. but I would suggest eating it on the night your prepare it for maximum enjoyment.
Serves: 4
Ingredients
- 1 head of a large Cauliflower
- 2 T. Ghee or coconut oil (or grass fed butter if you can tolerate dairy)
- 1 t. Pink Salt
- 1 small butternut pmpkin chopoed into cubes
- 1 small Carrot diced
- 1 Onion diced
- 2 Cloves or garlic
- 1 t. Ground Mustard
- 2 pinches of ginger
- 2 pinches of nutmeg
- 1 can Coconut Milk
- 1 Egg
- Salt and Pepper
- 4 Rashers of bacon (optional)
Instructions
- Instructions
For the Mac
- Option 1 – Chop and crumble with cauliflower into chunks into a vegetable steamer. Chop any larger stalks into smaller pieces. Steam for 5 minutes.
- Optional: While the cheese sauce is simmering cook 4 rashers of bacon and chop.
For the cheese sauce
- Heat the butter on a medium to high head. Add the garlic, carrot, onion, mustard, nutmeg, ginger, pumpkin, carrot, onion in a pot. Saute for 10 minutes until the onion is glossy. Add the can of coconut milk to the pot and bring to a simmer for 10 minutes until the pumpkin is cooked. Pop them the blender or food processor and blend into a cheese sauce. Once blended add an egg in to thicken the mixture and add to the creaminess.
- Pour the cauliflower into the pot the sauce was cooking in. Add the bacon and pour over the cheese sauce. Season with salt and pepper to taste.
- Serve immediately and top with a spring of coriander.
Over to you…
Did you try this? What did you think? Did you adapt it? I would love to hear how you got on.