Cauliflower Purée

Ingredients:
1 head cauliflower (stem trimmed of leaves, florets roughly chopped)
1 cup chicken stock or vegetable stock (for vegetarian option) or water
2-3 tbsp. of sour cream (or yogurt)
1 tbsp. butter (softened)
Salt and pepper

Method:
Combine cauliflower and water or stock in a medium saucepan, bring to a boil over high heat.
Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.
Transfer cauliflower to a blender. Add a few tablespoons of the cooking liquid and blend until smooth, about 15 to 20 seconds.
Add sour cream and butter, and blend 5 to 10 seconds more. Season with salt and pepper. Serve hot.

Veggie Macaroni & Cheese

Ingredients
1 package elbow macaroni
1 tbsp. butter or margarine
½ tsp. nutmeg
¼ tsp. salt and pepper
1 tablespoon flour
1½ cups skimmed milk
1½ cups cheddar cheese (shredded)
1 tomato (diced)
1 cup chopped broccoli
1 cup breadcrumbs

Method
Bring water to a boil and cook macaroni according to package instructions. Rinse with cold water and stir. Set aside.
Cook onion in butter in a saucepan over medium heat. Stir in nutmeg, salt, pepper and the flour. Add milk and cook, stirring occasionally until it is thick and bubbly. Add diced tomato and broccoli (or any other veggies you like). Stir in shredded cheddar cheese until melted. Add macaroni and stir.
Pour into a casserole dish. Bake for 30 minutes in a 175ºC oven. Top with breadcrumbs for the last 5 minutes of baking.