Cauliflower & Broccoli Macaroni Bake

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Servings 1

Ingredients
  

  • 80 g wholemeal macaroni or gluten free option
  • 1/2 cup cauliflower rice Birds Eye
  • 1/4 cup vegetable stock
  • 2 tablespoon cheddar cheese grated
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon paprika
  • 3/4 cup broccoli
  • 1 tablespoon wholemeal breadcrumbs or gluten free alternative
  • 1 tablespoon parmesan cheese grated
  • 1 tablespoon fresh parsley finely chopped

Instructions
 

  • Preheat the oven to 180°C on a fan forced setting and bring a large pot of water to the boil. Add the macaroni to the water and cook according to packet instructions.
  • Meanwhile, place frozen Birds Eye Cauliflower Rice in a microwave safe dish. Cook uncovered on HIGH for 5 minutes, stirring halfway.
  • Allow rice to cool slightly then add it to a blender or food processor with vegetable stock, cheddar cheese, Dijon mustard, paprika and season with salt and pepper.
  • Add cooked pasta and broccoli to a baking dish and pour over the cauliflower sauce, stir to combine.
  • Sprinkle over the breadcrumbs and parmesan and bake for 10 minutes, until the sauce is bubbling and the top is golden.
  • Garnish with fresh parsley to serve.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.

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