Tesco Community Cookery School with Jamie Oliver
By Jamie Oliver
30 mins plus chopping
Not Too Tricky
serves 12
About the recipe
Can’t choose between cauliflower cheese or macaroni cheese? This veg-charged hybrid is a real winner.
Recipe From
Ingredients
1kg cauliflower, broccoli or a mixture of both
800g dried pasta (penne, farfalle, macaroni)
750g leafy greens (kale, spinach, or peas)
5ml olive oil
2 litres white base sauce
optional: 2 teaspoons yellow or Dijon mustard
230g hard cheese
optional: 500g stale white or brown bread
Top Tip
This works particularly well with leafy greens and broccoli, but feel free to mix it up with whatever veg you have available.
Method
Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
- Preheat the oven 180°C/350°F/gas 4.
- Break the cauliflower and broccoli into florets.
- Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
- Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces.
- Place a pan large enough to hold all the ingredients on a medium heat with the olive oil. Add the greens and cook for 3 minutes or until wilted.
- Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
- Transfer to a large, deep baking tray (60x40cm).
- Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
- Bake for 10 minutes or until golden and bubbling.
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