Monday, 18 July 2011

Cauliflower & Macaroni Florentine

Kitchen Play List:  Joe Loss & Orchestra ~ The Stripper
                                      Prince ~ Get Off
                                      Enrique Igleslas ~ Could I Have This Kiss Forever
                                      Colbie Caillat ~ Midnight Bottle
                                      Extreme ~ More Than Words
                                      Skid Row ~ Slave to the Grind

I'm back...I think?! Still feeling a little shaky but I am present. lol. I made this lovely and comforting dish for lunch on Saturday when my sister and her little one's came to visit. It's wholesome, tasty and packed with things that are good for you. Don't tell my nephew But he actually ate his little 'taster' serving...had some of his Mums and then had some more when he was in the kitchen with me after. I think it was a hit. lol. 

The cauliflower, spinach, onions, garlic and tomatoes all merge together to make this delicious. And although I use a wholewheat macaroni, it works just fine with gluten free pasta. The topping of breadcrumbs mixed with soya parmesan and dried parsley just add another level of flavour and texture. And once again...made with gluten free breadcrumbs is equally as good. 

This recipe is from the talented Linda Majzilk's A Vegan Taste of Italy 

Majzilk asks for 2oz vegan mozzarella to be added and to be honest I have made it this way and it was nice but it really wasn't needed. So now I make it without. So I'll put her recipe in full and leave it up to you...

Hot out of the oven ~ Cauliflower & Macaroni Florentine
Cauliflower & Macaroni Florentine
(Recipe from A Vegan Taste of Italy/Majzilk) 

1lb/450g cauliflower, cut into bitesize florets
14oz/400g tin of crushed tomatoes
8oz/225g frozen spinach, thawed and chopped
4oz/100g wholewheat macaroni
2oz/50g vegan mozzarella, grated - optional
1 onion, peeled and finely chopped
2 garlic cloves, crushed
1 tbsp olive oil
1 tbsp tomato paste
1 dsp freshly chopped marjoram or 3/4 tsp dried
pinch of grated nutmeg
black pepper
4fl oz/125ml veggie stock

2oz/50g breadcrumbs
2 rounded tbsp vegan parmesan
1 dsp dried parsley

Heat the oil and saute the onion and garlic until softened. Add the cauliflower and veggie stock and bring to the boil. Cover and simmer gently until the cauliflower is just tender. Remove from the heat and add the crushed tomatoes, spinach, mozzeralla, tomato puree, marjoram and nutmeg. 

Cook the macaroni until 'al dente', drain and add to the mixture. Season with black pepper and mix thoroughly. Transfer to a shallow baking dish.

Mix the topping ingredients and spread evenly over the top. Cover with foil and bake in a preheated oven at 180'F/350'C/Gas Mark 4 for 30 minutes. Remove the foil and bake for a further 10 minutes until golden brown. 

Not the most attractive dish when served...but sure is tasty! lol
This recipe serves four good portions and I have doubled and tripled this recipe when cooking for a large gathering...and it really works well. Doesn't lose any flavour at all.