Mac and Cheese

Time: 30 minutes
Serves: 4

Ingredients: 

THE CHEESE
2 tablespoons coconut oil or butter
1 yellow zucchini or 100 g pattypan squash, cut into cubes 
1 carrot, peeled and finely diced
1⁄2 red onion, diced
1 garlic clove, finely chopped
1/2 teaspoon dijon mustard
250 ml (1 cup) MADE BY COW full cream
1 egg yolk
Sea salt + freshly ground black pepper
Grated macadamia nuts, to serve

THE MAC
2 tablespoons coconut oil or butter
2 heads of cauliflower, broken into small florets 
1⁄2 teaspoon sea salt
3 tablespoons filtered water

Method: 

To make the 'cheese', melt the coconut oil or butter in a heavy-based saucepan over medium heat. Add the zucchini, carrot, onion, garlic, mustard and 1⁄2 teaspoon of salt and saute for 5-10 minutes, until the veg have started to soften and the onion is translucent. Pour over the milk, bring to a simmer and cook for 5 minutes, then cover with a lid and cook for a further 5 minutes until the veg are nice and soft. Remove from the heat and set aside to cool slightly.

Meanwhile, make the 'mac'. Melt the coconut oil or butter in a large frying pan over high heat, add the cauliflower florets and salt and saute for 4 minutes, or until lightly charred on all sides. Add the filtered water and cook for a further 4 minutes, stirring, until the cauliflower has softened and the water has evaporated. Remove from the heat, cover with a lid and set aside.

Transfer the cooled 'cheese' mixture to a food processor or blender and puree until nice and smooth. Add the egg yolk and whiz together well - the egg will thicken the sauce and give it a rich texture. Season to taste with salt and pepper. Transfer the cauliflower to a serving plate and pour over the 'cheese'. Sprinkle over a few grated macadamias and enjoy!