It’s winter in the desert, and all I can think about is woollen scarves, hot coffee, eating soup under a blanket, and whether it’s acceptable to wear a knitted beanie every day. I know in the great scheme of things Perth isn’t cold, but it’s all relative. Winter here hurts just as much. The days are shorter, the sun is absent, and comfort food is a must.
We all have our own version of comfort food, something that makes us feel all warm inside and almost empathises with our pain. We want a dish that says, ‘My poor darling, you are cold and miserable and deserve something extra special’. Woe is me! I need creamy, I need spicy, I need something in a bowl so hot I can cuddle it and it doubles as a hot water bottle. I love this about winter. Each meal is so emotional. We start looking at food as something we need, based on the most essential part of human nature – surviving what the environment throws at us.
Creamy and cheesy was all I wanted as a child in terms of comfort food. If there was creamy mushroomy pasta going, that was me. Happy. But the older I got, and the more in tune I became with what my tummy was trying so hard to tell me, the less silky, dairy fill sauces excited me. The first variation of this recipe that I made was really more of a puree to try and use up an old cauliflower. It went down a treat with the fiancé. He kept going back to the little jar of leftover puree in the fridge and digging out spoonfuls, exclaiming with a confused looked that it tasted like cheese. When he gets that look about something that tastes non-vegan it’s a good sign. It means its so good he almost doesn’t believe its made from plants. He squints his eyes slightly like he’s wondering if I’ve somehow been tricked by some packaging or weird recipe idea.
Creamy and cheesy was all I wanted as a child in terms of comfort food. If there was creamy mushroomy pasta going, that was me. Happy. But the older I got, and the more in tune I became with what my tummy was trying so hard to tell me, the less silky, dairy fill sauces excited me. The first variation of this recipe that I made was really more of a puree to try and use up an old cauliflower. It went down a treat with the fiancé. He kept going back to the little jar of leftover puree in the fridge and digging out spoonfuls, exclaiming with a confused looked that it tasted like cheese. When he gets that look about something that tastes non-vegan it’s a good sign. It means its so good he almost doesn’t believe its made from plants. He squints his eyes slightly like he’s wondering if I’ve somehow been tricked by some packaging or weird recipe idea.
Macaroni Cheese was one of the things we quite often had when I was young. It was start really. My father had a busy, hard working wife, two vegetarian teenagers who were generally surrounded by bands of growing teenage boys searching for fuel, and me (the cheesy pasta fiend I just mentioned). Make a big pot of white sauce, stuff it with cheese, cook some pasta, fry a little bacon and some golden onions, and everyone’s happy. Minimal effort, minimal cost, maximum satisfaction – it’s basic human survival 101.
My white sauce is very simple. The cauliflower is the star. It’s just her, up close and personal, with a few accessories to enhance that cosiness we so crave from our comfort food. But as much as we love a little empathetic indulgence in winter, what our body needs is extra nutritional support to fight off the dreaded lurgies that take us down, one by one. Cauliflower belongs to the group of Cruciferous vegetables, so named because of their flowers resemblance to a crucifix. I’m not a religious person, but I would follow these vegetables to the ends of the earth. Cruciferous veg includes broccoli, cabbages, kale, radishes, most Asian greens, watercress, and bitter greens like rocket, collards, and mustard greens. They are champions in vitamin C, A and K content, all of which are important for a robust immune system.
Vitamin C doesn’t cure the common cold (or so they say) but it does protect against any shortcomings in our immune system, making sure we are always ready to fight what is thrown at us. This is my goal as soon as the days get chilly, cramming every immune boosting ingredient I can into each meal. It’s almost like a sport, while I remain cold-free I am the winner!
Vitamin A is powerful antioxidant, helping with cell repair and growth, and decreasing inflammation. The vitamin K levels of Cruciferous vegetables are amazing, and this regulates our inflammatory response. Not only helping to reduce inflammation but helping to prevent inflammation occurring for the wrong reasons.
Inflammation is so often talked about now in terms of health and nutrition. Localised inflammation is great! It’s our bodies healing response, rushing to the aid of every cut and bruise. But generalised inflammation, inflammation that spreads through out our whole bodies, responding to the foods we eat, our stress levels and the toxins we are exposed to, is linked to lead to the ‘Western’ illnesses like cancer and heart disease. What would normally be directed to the site of injury or infection starts to attack our own cells. Foods that reduce inflammation can calm the health effects of a stressful life, reduce gut inflammation caused by processed foods or allergens, and bring our systems back into balance. Considering the stressful, fast paced world we live in, it can’t hurt to have more of these foods on our plates.
My white sauce is very simple. The cauliflower is the star. It’s just her, up close and personal, with a few accessories to enhance that cosiness we so crave from our comfort food. But as much as we love a little empathetic indulgence in winter, what our body needs is extra nutritional support to fight off the dreaded lurgies that take us down, one by one. Cauliflower belongs to the group of Cruciferous vegetables, so named because of their flowers resemblance to a crucifix. I’m not a religious person, but I would follow these vegetables to the ends of the earth. Cruciferous veg includes broccoli, cabbages, kale, radishes, most Asian greens, watercress, and bitter greens like rocket, collards, and mustard greens. They are champions in vitamin C, A and K content, all of which are important for a robust immune system.
Vitamin C doesn’t cure the common cold (or so they say) but it does protect against any shortcomings in our immune system, making sure we are always ready to fight what is thrown at us. This is my goal as soon as the days get chilly, cramming every immune boosting ingredient I can into each meal. It’s almost like a sport, while I remain cold-free I am the winner!
Vitamin A is powerful antioxidant, helping with cell repair and growth, and decreasing inflammation. The vitamin K levels of Cruciferous vegetables are amazing, and this regulates our inflammatory response. Not only helping to reduce inflammation but helping to prevent inflammation occurring for the wrong reasons.
Inflammation is so often talked about now in terms of health and nutrition. Localised inflammation is great! It’s our bodies healing response, rushing to the aid of every cut and bruise. But generalised inflammation, inflammation that spreads through out our whole bodies, responding to the foods we eat, our stress levels and the toxins we are exposed to, is linked to lead to the ‘Western’ illnesses like cancer and heart disease. What would normally be directed to the site of injury or infection starts to attack our own cells. Foods that reduce inflammation can calm the health effects of a stressful life, reduce gut inflammation caused by processed foods or allergens, and bring our systems back into balance. Considering the stressful, fast paced world we live in, it can’t hurt to have more of these foods on our plates.
Regardless of it's nutritional goodness, this béchamel sauce is something very special. The cauliflower provides volume and that angelic white colour, and a very subtly sweet butteriness (Spellcheck informs me that isn’t a word but I have to disagree). Coconut cream is always my go to substitution for that fattiness that you need to create texture and that feeling of indulgence. Always use the brand that is purely coconut kernel. That way there are no emulsifiers messing with the chemical make up on the fat. It behaves just like cream so you can use it like cream. The hint of lemon gives a beautiful tanginess that, combined with the salt, black pepper, and coconut cream makes up and mouth-foolingly good cheesiness.
The Seed Crumble adds some much needed crunch and a deep toasty flavour. I snuck a few caraway seeds in there just because I adore them and they have a weirdly mysterious fragrance. The caramelised onions are a flash back to the way I remember having Macaroni Cheese as a child but you could really add whatever you like. Mushrooms, peas, handfuls of parsley, like crispy pieces of bacon-like tempeh, wilted spinach. Use this sauce as a base to build the Macaroni Cheese of your childhood. The more familiar ingredients you add the more transporting the dish, which is the most important part of cooking. To me anyway.
Cauliflower 'Macaroni Cheese'
Cauliflower Béchamel:
1/2 head of Cauliflower
1 clove of Garlic
1 teaspoon of Coconut Oil
1 cup of Water
Pinch of Salt
½ cup of Coconut Cream
½ teaspoon of Salt
½ teaspoon of Cracked Pepper
The juice of 1-2 Lemons (depending on juiciness and tartness)
Caramelized Onions:
1 Onion
1 teaspoon of Coconut Oil
Water, as required
500g of Brown Rice Pasta (Penne, Shells, or Spirals)
Seed Crumble topping:
½ cup of Pumpkin Seeds
½ cup of Sunflower Seeds
1 teaspoons of Caraway Seeds
The Seed Crumble adds some much needed crunch and a deep toasty flavour. I snuck a few caraway seeds in there just because I adore them and they have a weirdly mysterious fragrance. The caramelised onions are a flash back to the way I remember having Macaroni Cheese as a child but you could really add whatever you like. Mushrooms, peas, handfuls of parsley, like crispy pieces of bacon-like tempeh, wilted spinach. Use this sauce as a base to build the Macaroni Cheese of your childhood. The more familiar ingredients you add the more transporting the dish, which is the most important part of cooking. To me anyway.
Cauliflower 'Macaroni Cheese'
Cauliflower Béchamel:
1/2 head of Cauliflower
1 clove of Garlic
1 teaspoon of Coconut Oil
1 cup of Water
Pinch of Salt
½ cup of Coconut Cream
½ teaspoon of Salt
½ teaspoon of Cracked Pepper
The juice of 1-2 Lemons (depending on juiciness and tartness)
Caramelized Onions:
1 Onion
1 teaspoon of Coconut Oil
Water, as required
500g of Brown Rice Pasta (Penne, Shells, or Spirals)
Seed Crumble topping:
½ cup of Pumpkin Seeds
½ cup of Sunflower Seeds
1 teaspoons of Caraway Seeds
Roughly chop the cauliflower into small pieces, so that they cook quickly and evenly. Slice the garlic and put into a heavy bottomed pot with the coconut oil over a medium heat. Stir frequently until the garlic is fragrant and just starting to brown.
Add in the cauliflower and stir to coat in the oil. Let this fry gently for 5 or so minutes to brown the cauliflower slightly.
Pour in the water, add the pinch of salt and place a lid on the pot. Turn the temperature down to low and let it all simmer and steam together until the cauliflower is soft. Remove the lid and set aside to cool.
Toss the seed crumble on a baking tray and place in 180 degree oven for 10 minutes or until the seeds start to pop and smell toasty.
Thinly slice the onion and put into a frying pan over a high heat with the teaspoon of coconut oil. Stir often as the onions start to brown. As the pan gets dry, add splashes of water to lift the browns from the bottom of the pan. Continue doing this until the onions are soft, dark brown and sticky. Reduce any remaining juices and set aside.
Boil a pot of water for the pasta with a good pinch of salt. Once it’s at a rolling boil add the pasta and stir gently to separate the pieces. The key to stopping pasta from sticking together is frequent agitation. Stir intermittently while you finish the béchamel.
Strain the water from the cauliflower into a jug. Add the cauliflower and remaining béchamel ingredients to a blender or food processor. Add just enough of the cauliflower water to allow it to blend at first. Blend on high until smooth, slowly adding extra water to get a thick, creamy sauce. Adjust the salt, pepper and lemon juice is necessary. Not all lemons are created equal so you may need more to get the acidity that gives the tangy cheesy flavour.
Once the pasta is al dente, drain it quickly and return it to the pot. Fold through some to the béchamel sauce and spoon in the caramelised onions. Add more of the sauce as you like, I love it super saucy and gooey. Any extra left over keeps well in the fridge for a few days and makes an amazing dip for roasted potatoes!
Put the pot over a medium heat to make sure the sauce is hot and let the pasta absorb some of those glorious flavours. Spoon into deep bowls, the kind you can really cuddle up to, and sprinkle over the seed crumble. Enjoy while wearing as many knitted woollen garments as possible.
Tess Xxx
Add in the cauliflower and stir to coat in the oil. Let this fry gently for 5 or so minutes to brown the cauliflower slightly.
Pour in the water, add the pinch of salt and place a lid on the pot. Turn the temperature down to low and let it all simmer and steam together until the cauliflower is soft. Remove the lid and set aside to cool.
Toss the seed crumble on a baking tray and place in 180 degree oven for 10 minutes or until the seeds start to pop and smell toasty.
Thinly slice the onion and put into a frying pan over a high heat with the teaspoon of coconut oil. Stir often as the onions start to brown. As the pan gets dry, add splashes of water to lift the browns from the bottom of the pan. Continue doing this until the onions are soft, dark brown and sticky. Reduce any remaining juices and set aside.
Boil a pot of water for the pasta with a good pinch of salt. Once it’s at a rolling boil add the pasta and stir gently to separate the pieces. The key to stopping pasta from sticking together is frequent agitation. Stir intermittently while you finish the béchamel.
Strain the water from the cauliflower into a jug. Add the cauliflower and remaining béchamel ingredients to a blender or food processor. Add just enough of the cauliflower water to allow it to blend at first. Blend on high until smooth, slowly adding extra water to get a thick, creamy sauce. Adjust the salt, pepper and lemon juice is necessary. Not all lemons are created equal so you may need more to get the acidity that gives the tangy cheesy flavour.
Once the pasta is al dente, drain it quickly and return it to the pot. Fold through some to the béchamel sauce and spoon in the caramelised onions. Add more of the sauce as you like, I love it super saucy and gooey. Any extra left over keeps well in the fridge for a few days and makes an amazing dip for roasted potatoes!
Put the pot over a medium heat to make sure the sauce is hot and let the pasta absorb some of those glorious flavours. Spoon into deep bowls, the kind you can really cuddle up to, and sprinkle over the seed crumble. Enjoy while wearing as many knitted woollen garments as possible.
Tess Xxx
