And while I have to admit that I am much more of a carnivore than even an omnivore, two things have pushed me to serving up more vegetarian food than before.
The first is the impact on the environment. While we all talk about climate change, you personally can make a bit of a difference by eating less meat (as well as the obvious use of public transport etc.).
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The second is the creation of this delicious recipe. Yum!
Gather:
1 cauliflower, leaves removed
1 broccoli
350 grms macaroni pasta
50 grms croutons
300 mls crème fraîche (full fat)
150 gms grated cheese (veggie friendly of course)
1 teaspn English mustard
Pinch grated nutmeg
Knob of butter
S&P
Then...
- Heat the oven to 180°C. Bring a pan of lightly salted water to boil.
- Cut a star shape out of the base of the cauli, leaving the head whole, and stand in the boiling water.
- Turn down the temperature and simmer for 4 mins. Cut the broccoli head into 2-3 pieces leaving florets whole and slot in (base down) around the cauli in the pan.
- Simmer for a further 2-3 mins.
- Drain all the water off the veggies, cut off the florets and tip them into a buttered ovenproof dish.
- Cook the macaroni pasta as per the packet BUT only cook it for 4 mins.
- Meanwhile mix the crème fraîche with the mustard, some S&P, nutmeg and 100 grms of the cheese.
- Drain the pasta, reserving a couple of tablespoons of the pasta water, and add in the crème fraîche mix.
- Add that to the veggies and add in the pasta water to loosen the mix if needed.
- Scatter on the croutons and sprinkle on the remaining cheese
- Bake in the over for 10-15 mins until bubblingly brown and when the pasta/veggies are tender to the point of a sharp knife.
Served hot, it feeds four.
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