Macaroni And Cauliflower Cheese Bake
Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals by Jamie Oliver
Pages 48-49

This is a favorite recipe of mine – to the point where I no longer need the recipe to make it. It’s a favorite of several friends too, as they request it from time to time – even after the last time (Macaroni & Cauliflower Cheese Bake- Misadventure) I made it when everything went funny.

Not this time. This time I used regular sour cream in the sauce, not the no-fat sour cream I’d used last time I made the dish. The other possibilities of the heat being too high and the brand of the cheese were also corrected. Whichever it was, the recipe worked properly this time.

Jamie Oliver’s recipe also made for the perfect opportunity to try a new gizmo/utensil I’d bought a week or so ago: a mezzalua board much like this one. The recipe calls for a handful of chopped fresh parsley and I have to say this board and knife set made it so easy. Previously I’d always used either the old drinking glass and scissors method or, occasionally, the Magic Bullet system, which did an incredible job, very quickly, but was also a heck of a mess to clean up. I can see using this chopping board set for parsley, cilantro and maybe fresh rosemary as well.

As usual, I’m laughing a bit at the number of people that this recipe is supposed to feed: Jamie says 4-6 people. My experience with this recipe says more: Closer to seven or eight people, maybe even more, assuming you add rolls, vegetables and a dessert.

I’m classing this as a vegetarian dish, though it’s obviously not vegan friendly, given the dairy products. It’s certainly easy to make, and usually it’s a hit with everyone who’s tried it.