Name: Cauliflower mac & cheese
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 cauliflower (about 800g/1lb 12oz), cut into small florets -; 1 tbsp olive oil -; ½ small pack thyme , leaves picked -; 300g macaroni -; 50g butter -; 50g plain flour -; 2 tsp mustard powder -; 700ml semi-skimmed milk -; 140g cheddar , grated -; 50g parmesan (or vegetarian alternative), finely grated -; 50g macadamia nuts , roughly chopped -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cauliflower mac & cheese

1. 1 cauliflower (about 800g/1lb 12oz), cut into small florets -

2. 1 tbsp olive oil -

3. ½ small pack thyme , leaves picked -

4. 300g macaroni -

5. 50g butter -

6. 50g plain flour -

7. 2 tsp mustard powder -

8. 700ml semi-skimmed milk -

9. 140g cheddar , grated -

10. 50g parmesan (or vegetarian alternative), finely grated -

11. 50g macadamia nuts , roughly chopped -

How to cook deliciously - Cauliflower mac & cheese

1. Stage

Heat oven to 190C/170C fan/gas 5. Toss the cauliflower with the oil and half the thyme, and spread out on a large non-stick baking tray. Roast for 20 mins until softened and golden brown. Meanwhile, bring a large pan of salted water to the boil and cook the macaroni following pack instructions. Drain.

2. Stage

Melt the butter in a medium saucepan, stir in the flour and mustard, and cook for 2 mins. Remove from the heat and gradually whisk in the milk and remaining thyme. Return to the heat and cook for 4-5 mins, whisking all the time, until you have a thick, smooth sauce. Remove from the heat for 2 mins, then stir in the cheddar and half the Parmesan.

3. Stage

If the macaroni is sticking together, pour a little boiling water over it, then drain and add to the sauce with the cauliflower. If the sauce is a bit thick, add a splash more milk. Tip into a large, shallow baking dish, sprinkle over the remaining Parmesan and top with the macadamias. Bake for 20 mins until cooked through and bubbling at the edges.