Macaroni and Cheese with Cauliflower and Chorizo

Jaime has done it again! This is one of my staple recipes, fave to make, fave to eat. I’ve added a few things to the original recipe from Jaime Oliver’s Food Revolution. This mac and cheese is full of cauliflower so you are getting your veggies in with every bite! If you are not a cauli fan, don’t fret – you wouldn’t even know it is there which makes this meal perfect for munchkins and 28 year old men who don’t like vegetables alike (you know who you are).


1/2 Head of Cauliflower

8 oz White Cheddar Cheese (switch it up if you want – Gruyère is delish in this too!)

4 oz freshly grated Parmesan

1 cup sour cream or creme fraiche

2 tablespoons dijon mustard

1/2 tsp cayenne pepper

1/2 tsp red pepper flakes

A Small bunch of parsley

1/2 tsp nutmeg

2 fresh chorizo sausages

Panko breadcrumbs



Remove the outer green leaves from the cauliflower and discard. Slice the end off the cauliflower stalk and cut the head into small florets. Halve the thick stalk lengthways, then slice thinly. Grate the Cheddar and Parmesan into a large heatproof bowl. Finely chop the parsley stalks and leaves.

Cook chorizo in a frying pan until cooked through, drain on paper towel and cut into bite sized pieces.

Bring a large pan of salted water to a boil. Add the macaroni and all your cauliflower and cook according to the macaroni-package instructions. Place the bowl of cheese over the saucepan and add the sour cream, dijon mustard, cayenne, and red pepper flakes. Carefully stir every so often until the cheese is smooth and melted. If the water boils up beneath the bowl, just turn the heat down slightly. Add all the chopped parsley and nutmeg to the melted cheese and season with a pinch of salt and pepper.

Carefully remove the bowl of cheese using a towel or oven gloves and put aside. Drain the macaroni in a colander over a bowl, reserving the cooking water. Return the pasta to the pan, pour in the melted cheese, and stir. Add chorizo and stir. It should have a lovely, silky consistency, but if it’s too thick for you, add a splash of your cooking water to thin it out a bit.

At this point you can either serve the macaroni as is, or finish it under the broiler to make it crispy and golden on top. To do this, preheat your broiler to a medium to high heat. Add ⅔ cup of the reserved cooking water to the macaroni, stir in, then transfer to a baking dish. Sprinkle panko break crumbs over the top and place under the broiler until golden and bubbling.


One Comment to “Macaroni and Cheese with Cauliflower and Chorizo”

  1. MMMMMMM this sounds so yummy. I make a pretty kick-ass mac ‘n cheese, and the one from Roxy Burger is hands-down the best in the world, but this sounds like a slightly lighter healthier version and I MUST try it. xxo

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