Truffle Cauliflower Mac & Cheese

Bring together the rich flavours of Truffle Cauliflower Mac & Cheese with the heartiness of our Medium Oatmeal.

Cooking Time 30 minuites

Skill Level Medium

Serves Serves 1-2 as a side

Ingredients

THE CAULIFLOWER CHEESE

50g butter

2 tbsp flour

2 tbsp oat flour (blended Mornflake Creamy Superfast Oats)

177 of oat milk

150g grated cheese of choice + extra to top (we used gruyere)

Salt and pepper

1/2 tsp dijon mustard

Optional: 1 tsp marmite

1 cauliflower, cut into florets

Truffle oil to top

THE GARLIC CRUMB

2 tbsp olive oil

1 large clove garlic

Rind of 1/4 lemon, finely grated

Pinch of salt

Pinch of chilli flakes

Freshly ground black pepper

120g of Mornflake Stoneground Medium Oatmeal

Shop the ingredients

6 PACKS

Stoneground Oatmeal Medium (Grade 70)

6 x 750g pack

43 reviews

Add to cart £15.90

2kg PACKS

Creamy Superfast Oats

13 reviews

Add to cart £3.20

Method

The method:
First, make your garlic crumb for the top – add your olive oil to a frying pan on medium heat, then finely slice a clove of garlic, adding it to the oil once hot.
Once the garlic has browned, add your Mornflake Medium Oatmeal to the pan with a sprinkle of salt, stirring occasionally for a minute or two until the oatmeal starts to crisp up.
Once your Oatmeal has crisped up nicely, remove from the heat allowing to cool, then add the rest of the seasonings. Set aside whilst you make the cauliflower cheese.
For the roux sauce, melt your butter on medium-low heat in a saucepan, then once melted, whisk through your flour and oat flour until you have a smooth paste.
Add splashes of milk bit by bit, whisking so your paste gets thinner and thinner, but stays smooth.
You want it to become the consistency of double cream – once it’s reached this point, add your grated cheese and mustard, and marmite if you’d like.
Season with salt and pepper, continuing to whisk on medium low heat so your cheese melts, and you end up with a cheese sauce.
If the consistency is too runny, add 1 tbsp more flour, and some more cheese – if it’s too thick, add a splash more milk.
Whilst your cheese sauce melts together, steam your cauliflower with salt until the texture you like it – we do it for about 5 minutes, so it’s slightly soft, but still has a bite to it.
Preheat your oven to 200°C, then add your steamed cauliflower to the cheese sauce, mixing well so all the pieces are coated.
Add to your baking dish, spread out, then top with a generous handful of grated cheese, and sprinkle over some of your garlic crumbs.
Bake for 10-15 minutes until the top starts to brown, and the cheese begins to melt.
When it looks ready, remove from the oven and leave to rest for a couple of minutes, then drizzle over truffle oil.

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