1 CAULIFLOWER MAC & CHEESE

PREP + COOK TIME 25 MINUTES SERVES 4

Cut half a small whole cauliflower into florets; place into the bowl of a rice cooker with 300g macaroni, 2½ cups boiling water and 1 teaspoon salt; stir to combine. Set rice cooker to regular cook. Cook, covered, for 8 minutes or until water is almost absorbed and pasta is slightly firm. Stir in

1 cup milk, 300ml thickened cream, 2 teaspoons dijon mustard, 200g grated vintage cheddar and

100g grated mozzarella. Cook for a further 5 minutes; season. (The sauce will look wet, but it will thicken on standing.) Divide into bowls; sprinkle with ⅓ cup toasted pepitas (pumpkin seeds) and 2 fresh flat-leaf parsley sprigs.