Allyson Gofton's cheesy cauliflower and pasta au gratin

Publish Date
Friday, 27 March 2020, 3:29PM

Old fashioned favourites are always the best! 

This Allyson Gofton recipe is an upmarket version of macaroni cheese.

Add a dollop of pesto on the side when serving if you like, it will add a real flavour burst.


  • ½ cauliflower
  • 2 stalks celery
  • 1 onion, peeled and finely chopped
  • 1½ cups pasta (any shape, but the chunkier the nicer here)
  • 2 eggs
  • 1¼ cups cream
  • 1 tblsp hot English mustard
  • 70 gram packet pinenuts, toasted
  • 1 cup grated gruyere or emmentahler cheese


  1. Cut the cauliflower into florets and blanch in boiling water for 1 minute. Drain and refresh in cold water.
  2. Cook the celery and onion in a smidgette of butter in a frying pan for about 5 minutes until softened.
  3. Cook the pasta in boiling salted water for 12-15 minutes until al dente. Drain well.
  4. In a large bowl toss together the eggs, cream, mustard, and onion mixture. Gently fold in the cauliflower, pasta, pinenuts and grated cheese. Season well with salt and pepper.
  5. Pour the mixture into a large ovenproof dish. Bake at 190ºC for about 35 minutes until the dish has set. Serve hot.

Cooks Tips

  • If you cook the pasta in a wide shallow dish it will take less time to cook than a deep dish.
  • The macaroni should be just set with the centre being a little moist so test with a large spoon before serving.

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