Recipe: Zero Waste Crispy Caulimac

Cha Primary Cauliflower Macaroni Cheese
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Recipe: Zero Waste Crispy Caulimac

Did you know? Every day, in the UK, we waste 24 million slices of bread and 3.1 million glasses of milk! At Chartwells we are committed to reduce our food waste by 25% by 2025 and 50% by 2030.

Why not try our delicious Zero Waste Crispy Caulimac – super simple and tasty and zero waste of course.

This recipe uses up the whole cauliflower and helps put those commonly wasted ingredients like milk and bread to great use.

Cha Primary Cauliflower Macaroni Cheese


  • 1 Cauliflower 600g (including stems and leaves)
  • 300g Mixed pasta (wholemeal is best)
  • 50g Butter
  • 150g Diced white onions
  • 50g Plain flour
  • 1 litre Semi-skimmed milk
  • 400g Mixed grated cheese
  • 100g Mixed bread (stale bread crusts, use it up)



  • Preheat oven to 400°F (200°C) and grease a casserole dish or cast-iron frying pan with butter or oil.
  • Boil pasta in boiling water, according to the package directions; drain and set aside.
  • Add the cauliflower florets into boiling water until fork tender.
  • In a large saucepot, melt butter over medium-low heat until foamy.
  • Add onion and cook 3–5 minutes until softened.
  • Stir in flour and continue to cook, while stirring, for 3 minutes.
  • Slowly whisk in milk to prevent lumps from forming, stirring until thickened, about 3–5 minutes.
  • Add the grated cheese and keep on low heat until melted.
  • Fold in the cooked pasta and remaining chopped cauliflower into the cheese sauce.
  • Spoon into a greased dish.
  • Place the breadcrumbs in a bowl and mix in the remaining cheese.
  • Sprinkle on top of your cauliflower and pasta mix and bake in over for approximately 15 - 20 minutes or until bubbling and browned on top.