RECIPES BY Rhiannon Lambert

Cauliflower Mac & Cheese

  • 50 minutes
  • 6
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A Simple Way To Eat Plant-Based

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Essential Ingredients

175g dried macaroni
1 large cauliflower, chopped into florets
100g plant-based butter
2 cloves of garlic, crushed
1 heaped tsp English mustard powder
85g plain flour
1L plant-based milk
2 tbsp nutritional yeast flakes
100g vegan cheese
Sprinkling of dried or fresh sage
3 tbsp flaked almonds
Salt & black pepper


  1. Preheat the oven to 180°c/350°c/gas 4. Bring two large pan of salted water to the boil. In one pan, cook the macaroni according to the packet instructions. In the other, boil or steam the cauliflower florets for approximately 5 minutes, or until soft and cooked through.
  2. Meanwhile, melt the plant-based butter in a large pan over a medium heat. Once melted, add the garlic and English mustard powder. Cook for a minute or so before adding the flour and whisking vigorously to form a paste. Gradually add the milk a little at a time, whisking continuously, until smooth.
  3. Bring the sauce to a gentle simmer for 10 minutes to thicken. Then, stir in nutritional yeast flakes and grate in the vegan cheese. Season to taste with salt and pepper.
  4. Drain both the macaroni and cauliflower, then add to the sauce. Stir well to combine, then transfer the mixture to an ovenproof baking dish. Top with the sage, flaked almonds and a crack of black pepper before baking for 20-25 minutes, or until golden and bubbling. If you would like the top to be extra crispy, you can turn the grill on for the last 5 minutes of cooking. Leave the dish to stand for 5 minutes before serving with a peppery side salad.

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Avocado Pesto Pasta

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A Simple Way To Eat Plant-Based