So… my daughter has decided she would like to eat more Vegetarian

so I have been doing some experimenting.. Here’s todays kitchen adventures!

~Cauliflower Mac & Cheese with a Twist! (Vegetarian/GF)~

For the Sauce:

1/2 head of Cauliflower

2 cloves of fresh Garlic

1 Teas of Vegetable Stock Powder

1 Tbs YIAH La Parisenne Dijon & Tarragon Spice Blend (Optional)

2 Tbs of GF Plain Flour

1 1/2 – 2 Cups of Skim Milk (Depends on how thin you like the consistency of your finished sauce)

1 Teas of  YIAH Country Onion and Chives Dip Mix (Optional)

1 cup of grated Cheese

Salt & Pepper (I prefer Murray River Rock Salt and Cracked Pepper)

****TIP: If you don’t use YIAH Products use whatever dried herbs you like.

Chop the Cauliflower into small florets and place into a saucepan, add the fresh garlic,

Vege stock powder and La Parisenne Dijon & Tarragon Spice Blend.

Cover with water and bring to the boil. Simmer until tender and then drain.

Dissolve the Flour in the milk and add the Country Onion & Chives Dip Mix, stir to combine.

Add to the cauliflower and blend with a stick mixer.

Add the cheese and salt and pepper and stir until smooth.

Add your favourite cooked pasta!

I’ve chosen a GF  mix from Aldi. Be careful not to overcook the

pasta or will go mushy when you bake it.

Top with diced capsicum, baby spinach, cherry tomatoes

and shallots and then sprinkle with some grated cheese.

Bake in a preheated oven 180C for approx. 25 – 30 minutes until golden.