Grandma Todiwala’s Macaroni & Cauliflower Cheese

This was my Mum’s all-time favourite dinner for us when we were kids. It goes back to when the first pasta was introduced to the British public and promptly found its way to India and into the clubs and gymkhanas of the Raj.

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Ingredients

cauliflower 2 (chopped)
mixed chillies 40 g (chopped)
fresh coriander 1 handful (chopped)
mild cheddar cheese 200 g (grated)
macaroni pasta 300 g
butter 2 tbsp
ground cumin ½ tsp
plain flour 4 tbsp
whole milk 400 ml
breadcrumbs 3 tbsp
English mustard 1 tbsp
mild chilli powder pinch
red onion ½ (sliced)
tomatoes 4 (chopped)
white wine vinegar splash
olive oil dash

Method

Chop the cauliflower into florets, reserving the stems and trimmings. Finely chop the fresh chillies and fresh coriander. Grate the cheddar cheese.
Cook the cauliflower florets in boiling salted water for 4 - 5 minutes. Drain and set aside.
Cook the macaroni pasta in the same pan, according to the packet instructions. Once cooked, mix with the cooked cauliflower.
Cook the cauliflower trimmings and stems in boiling water until very soft. Drain and blitz with a blender or food processor until you have a smooth purée.
Preheat the oven to 220°C/200°C fan/gas mark 7. Generously grease the inside of the baking dish with half the butter.
Melt the rest of the butter in a large saucepan and add the cumin. Heat for 30 seconds, then take off the heat. Add the plain flour and cook for a minute while stirring. Gradually whisk in the whole milk and some of the puréed cauliflower until well blended. Bring to the boil and simmer for a few minutes, adding more puréed cauliflower if needed, until it is the consistency of a white sauce.
Stir in the fresh chillies, chilli powder and a pinch of salt and pepper. Stir half the cheddar cheese into the sauce and mix until melted.
Take the pan off the heat and add the English mustard, macaroni pasta and cauliflower and fresh coriander to the sauce and mix well. Transfer to the baking dish.
Scatter the rest of the cheese and breadcrumbs on top. Bake in the oven for 15 - 20 minutes, until golden and bubbling.
Meanwhile, thinly slice the tomatoes and red onion. Season with salt and pepper and toss with a dash of olive oil and the vinegar.
Serve the macaroni cheese with the tomato and onion salad on the side. Enjoy!

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