Cauli Mac ‘n Cheese Ingredients
- 0.5kgs Duram Wheat Macaroni
- 4 Cups Water
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Wilson’s Peri-Peri Flavoured Oil
- 1 and 1/2 Teaspoons Fine Sea Salt
- 0.5kgs Cauliflower Florets (fresh or frozen)
- 250g Grated Cheddar Cheese
Pour the pasta into your pressure cooker and add the water, soy sauce, Wilson’s Peri-Peri Flavoured Oil, and salt. Stir well to combine, then add the cauliflower on top without stirring, making sure that the cauliflower layer completely covers the pasta for even cooking.
Secure the lid and move the steam release valve to Sealing. Select Manual or Pressure Cook to cook on high pressure for 3 minutes.
When the cooking cycle is complete, let the pressure naturally release for 10 minutes (so don’t touch the pot until 10 minutes has passed), then move the steam release valve to Venting to release any remaining pressure.
When the floating valve drops, remove the lid and stir the pasta well, using a spatula to break up any pasta that has stuck together or stuck to the bottom of the pot. (A little sticking is to be expected, but it will loosen up when you stir.) Use the spatula to mash any intact cauliflower florets against the side of the pot to help them dissolve into the pasta sauce.
Add the cheese and stir well. Adjust the seasonings as needed and serve warm. Store leftovers in an airtight container in the fridge for 4 days or freeze and defrost and heat when needed.
Note: If you don’t have a pressure cooker, simply cook your pasta in one pot as normal and in another pot cook your cauliflower. Once the cauliflower is cooked, leave one cup of the cauliflower water behind and add your soy sauce, Wilson’s Peri-Peri Flavoured Oil and salt. Mash the cauliflower and add 2/3 of your cheese to turn this into a sauce. Then add in your pasta, mix well and place into a casserole dish. Sprinkle your left over cheese and place in a preheated oven (180 degrees C) until the cheese is golden.
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