A easy "add to basket" recipe that will guarantee smiles all round, especially during the colder winter months. Vegan Mac 'n' Cheese is great, but adding some roasted cauliflower and a few deliciously sweet leeks really elevates this dish it to a wholesome and well rounded supper.
Based on 4 servings, adjust as needed.
Preheat the oven to 200oC/180oC fan. Place the cauliflower, cut into florets, onto a baking tray and drizzle with a little olive oil, salt and pepper. Place into the oven to roast for 25 minutes until tender and golden.
While the cauliflower is roasting, slice the leeks and wash. Place a large saucepan or frying pan onto the stove and turn the heat to medium. Add a little more olive oil and the sliced leeks. Add half the mustard, pinch of salt and pepper and allow to cook on a low heat for 6-7 minutes until soft and translucent. Add the Vegan cheese sauce, remaining mustard and most of the grated vegan cheese (reserve a little to top the mac n cheese), bring to a simmer and turn the heat off.
Fill a large saucepan with boiling, salted water and bring to a rolling boil before adding the macaroni. Cook for 8-9 minutes.
Once the pasta has cooked, drain, reserving a little of the cooking liquid which needs to be added to the mac 'n' cheese along with the roasted cauliflower. Coat all the ingredients well before transferring to a baking dish. Sprinkle over the remaining grated vegan hard cheese and pop back into the hot oven for 10-15 minutes to brown.