Everyone has several foods that, if presented with an evening solo, they would make in a greedy fashion and gobble down unseen, yes?
This is my combination of guilty pleasures all put together into the one recipe. Of the many things I loved about visiting New York a few years ago was that you could find mac n’ cheese on the menu EVERYWHERE. It was wonderful! I have a hard time going past this if I see it on the menu, even though there are plenty more adventurous options that I would enjoy. I just can’t say no.
These pancakes are perfect for an at-home brunch. They’re easy to make ahead. Whizz up some cauliflower, cook the macaroni and prepare the simple batter. They could also be easily frozen for another more chaotic night when you are caught at home by yourself, and a lazy and indulgent dinner is needed.
Cauliflower mac 'n' cheese pancakes
- 1 ½ cups cauliflower, riced (just whizz in a food processor raw)
- 1 tsp salt
- 2 tsp baking powder
- 2 eggs
- 240ml milk
- 60g butter, melted
- 100g macaroni pasta, cooked
- 1 cup cheddar cheese, grated
- 1 spring onion, sliced
- Handful fresh parsley, chopped
- Mix riced cauliflower, baking powder and salt together.
- Whisk together eggs, milk and melted butter.
- Combine wet and dry ingredients.
- Stir through the cooked pasta and cheese.
- Heat a frying pan on medium heat and spray a thin layer of oil over the base.
- Ladle out ¼ cup of the pancake batter at a time into the frying pan. Cook on one side for approx. 3 mins or until bubbles form over the top of the pancake.
- Flip and cook for 1-2 mins on the other side.
- Serve pancakes with spring onion and parsley.
With a young baby in the house, early evenings are now very busy times. At 6pm our house is go-go-go! Bath time is happening and bedtime is approaching. So… dinner preparation has had to become super-slick. The less time required in the kitchen, the less multi-tasking for this tired mama!
I wanted to create a dish that would eliminate the crazy from our evenings. Something that involves minimal effort to put together. Something that I can whack into the oven and forget about until my husband and I are ready to eat. Our ‘dinner time’ varies from one night to the next and it is nice to be able to sit down to eat together as soon as bub is asleep.
I LOVE cauliflower. It is seriously one of my favourite vegetables. My all-time favourite dish growing up was a luscious cauliflower cheese to accompany a roast lamb. This, sadly, is one of the few ways I know how to cook this delightful vegetable. Given cauliflower is in season at the moment in Melbourne, I decided to try cooking it a different way. I have also been loving almonds in savoury dishes and thought that they would provide an interesting crunch. The overall effect is one of major scrumptiousness. I love this recipe – not only are we set up for a yummy dinner, but also a peaceful evening, and who can complain about that?
Spiced Chicken Bake with Cauliflower and Almonds
- ¼ cup olive oil
- 2 cloves garlic, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- Juice of half a lemon
- Salt & pepper
- ½ cup almonds, crushed
- ½ tsp of chilli flakes
- 6 chicken drumsticks
- 1 red onion, cut into wedges
- ½ cauliflower, cut into florets
- 6 black olives, pitted and sliced
- ½ bunch coriander, coarsely chopped
- Couscous, to serve
- Lemon wedges, to serve
- Preheat oven to 220° Celsius.
- Combine olive oil, garlic, ground coriander, cumin, lemon juice, salt, pepper, almonds and chilli flakes in a large bowl.
- Add the chicken drumsticks to the marinade and toss to ensure an even coating.
- Place the chicken in a roasting tray with the red onion and cauliflower.
- Bake in oven for 20 mins.
- Reduce heat to 180° C and baste with juices. Bake for a further 40 mins.
- Add olives to the roasting tray 10 mins prior to the end of the cooking time.
- Sprinkle with fresh coriander and serve with couscous and lemon wedges.