cauliflower ‘sin mac’ & cheese

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It’s mid January, all I can think about is either how much I want to be lay on a beach and actually know what it’s like to feel warm without 6 layers on or how much I want to eat the entire contents of the kitchen. So, I wanted to trick my brain into believing I was indulging in one of my favourite guilty pleasures, whilst still being conscious of ‘watching what I eat’.

I present to you… cauliflower!! Doesn’t sound very exciting yet but the trust me, you need to have a go and try it. This dish is a perfect all rounder, it can be a side, a main, meat can be added, or more veggies, quorn meat is good too, for those of you that are part taking in Veganury! I salute you!! It is also only approx 300 calories per portion.

Now the magic of the holiday season has well and truly worn off January becomes long and slow. However here are some of my favourite things to help me through this first month of the year and what helps me stick to my New Years resolutions, aside from cooking, which is my therapy all year round.

⁃ Get a Massage – release tensions from going back to work and the winter cold, if you have a partner these are definitely free of charge.

⁃ Eat and Drink out – there are tonnes of restaurants and bars with discounts and deals all the way through Jan, make the most of these. Some are up to 50% off!!

⁃ Indulge in Winter – get outdoors and embrace a cold, crisp morning walk, less people means a more picturesque walk for you.. or get cosy on the sofa with a blanket and make a dent in your reading list or put a film on, you won’t want to do this in summer so make the most of it.

top Tips

Serve immediately, this doesn’t hold as well as an actual Mac ‘n’ Cheese so is best served straight away.

Good for all ages, from toddlers to adults, it’s a dish all can enjoy.

Add too it, be creative, let me know what you found to work best with it.

ingredients

1 x whole head of cauliflower

56g / 2oz Greek fat free yogurt

400g strong cheddar & parmesan (personal preference on the ratios) I added feta in as well, just because I love it!

1 Sml tin of sweet corn

S&P

Paprika (optional)

1 tsp mustard (optional)

Parsley

Serves 4

method

Break cauliflower into small florets.

Add to boiling water for 5 mins.

Drain.

Add S&P, 2oz Greek yogurt, cheese, paprika, mustard and sweetcorn, stirring until melted. (Paprika & mustard & sweet corn optional).

Serve with parsley.

ENJOY..

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Published by bydevaney

Hello, my name is Harriet Devaney and welcome to my blog. First things first, here is a little about me. I am 28, I used to work for West Midlands Ambulance Service until I met my boyfriend. Jimmy is a DJ and I now get to travel around the world with him photographing his career. We are based in Cheshire most of the winter and Ibiza through the summer months. I am a HUGE foodie. Always have been. My love for food begins with my mum, she is a caterer for a whole host of events and I grew up trying and tasting foods for small dinner parties to 500 person weddings. It wasn’t until I reached my late teens I noticed I felt ill or uncomfortable eating certain foods, I went to the drs and was told it was up to me to work it out with trial and error. I tried everything I could think of to try and solve what was making me swell. This was VERY FRUSTRATING!! It has taken me the best part of my twenties to learn and understand my intolerances within food. It’s been a long old, frustrating road but now I finally go for months without bloating, heartburn, gas, or just a general nausea feeling. I used to dread agreeing to go out to eat or round to someone’s house, because of the aftermath that would occur due to hidden ingredients in the food. Even when asking for ‘no onions’, plates would come out covered in chives or a spice used would have onion and garlic powder in. In turn I would then blow up, to the point I would look 6 months pregnant, sometimes for up to three days after the meal. So uncomfortable!! Alongside my sensitivity to all in the allium family, I am also gluten free. To a person with no intolerances I am a very fussy person but actually over the last 9 years I have learnt to cook dishes bursting with flavour, and these are what I want to share with you, to help those with the same or similar problem and to give ideas to those who are interested in learning about alternatives. This blog will take you on my journey, my food knowledge and how I cope with a life built around avoiding shit. #ANTIALLIUM I hope you love it!!

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