Carrot and cauliflower macaroni crunch

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Carrot and cauliflower macaroni crunch

Suitable for vegans
Category Main course
Serves 4
Preparation 20 mins
Cooking 1hr

Rating: Rated 0 / 5 (0 ratings)

GO VEGAN: Soya spread, milk and cheese veganises this crunchy dish, however the cheese sauce may have a better consistency if you use a powdered 'cheese' sauce like Free & Easy.


  • 200g broccoli, cut into florets
  • 300g macaroni
  • 75g butter
  • 1 small onion, very finely chopped
  • 75g plain flour
  • pinch of cayenne pepper
  • 175g strong vegetarian Cheddar, grated
  • 200g cauliflower, cut into small florets
  • 1 tsp olive oil
  • 2 carrots, finely diced
  • 2 tsp mustard powder
  • 900ml skimmed milk
  • pinch of celery salt
  • 100g stale coarse breadcrumbs


Stage 1

Preheat the oven to 200C/fan 180C/gas 6. Lightly grease a large ovenproof dish.

Stage 2

Bring a large pan of water to the boil and blanch the broccoli and cauliflower florets for 4–5 minutes, until almost tender. Using a slotted spoon, transfer to a colander and refresh under cold running water. Set aside, draining thoroughly.

Stage 3

Add the macaroni to the boiling water and cook following the packet instructions. Drain, toss in the olive oil and set aside.

Stage 4

Meanwhile, melt the butter in a very large saucepan and sauté the carrots and onion for 8 minutes. Add the mustard powder and flour and cook for 2 minutes, stirring. Remove from the heat and gradually stir in the milk, until blended. Return to the heat and stir in the cayenne and celery salt and bring slowly to the boil, stirring constantly until thickened. Remove from the heat and stir in half the cheese.

Stage 5

Carefully fold the macaroni into the cheese sauce. Spoon half the mixture into the base of the prepared dish. Scatter over the broccoli and cauliflower florets. Spoon over the remaining macaroni mixture and level the surface.

Stage 6

Mix together the breadcrumbs and remaining cheese and scatter evenly over the top. Bake for 35 minutes, until golden. Serve.


Carrot and cauliflower macaroni crunch


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin

Nutritional info

Nutritional values are per serving.

  • Calories: 875g
  • Fat: 37g
  • Saturated fat: 21g
  • Protein: 37g
  • Carbohydrates: 105.5g
  • Sugars: 20.5g
  • Fibre: 9g
  • Salt: 2.6g

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