CAULIFLOWER MAC ’N’ CHEESE
PREP + COOK TIME 45 MINUTES SERVES 4
750g cauliflower, trimmed,
cut into large florets 1½ tablespoons extra virgin olive oil 300g caserecci or other short
100g butter, chopped
½ cup (75g) plain flour
3¼ cups (810ml) hot milk 2 tablespoons wholegrain mustard ½ cup (60g) coarsely grated cheddar ¾ cup (60g) finely grated parmesan 6 slices prosciutto (90g), chopped 2 tablespoons panko (Japanese dried
2 tablespoons fresh finely chopped
1 Preheat oven to 240°C/220°C fan. Grease 4 x 2-cup (500ml) ovenproof dishes.
2 Place cauliflower on a large oven tray, drizzle with oil and season; toss well to combine. Roast for 15 minutes or until almost tender and browned. Reduce oven to 200°C/180°C fan.
3 Meanwhile, cook pasta in a large saucepan of boiling salted water for 6 minutes (or 2 minutes less than directed on the packet); drain.
Return pasta to pan.
4 Melt butter in a medium saucepan over medium heat, add flour; cook, stirring until mixture bubbles and thickens. Gradually whisk in milk until smooth; cook, whisking, until mixture boils and thickens. Remove from heat; stir in mustard, cheddar, two-thirds of the parmesan and the prosciutto until cheeses melt. Add cheese sauce to pasta in pan; toss to combine.
5 Spoon mixture into ovenproof dishes, pressing cauliflower florets into pasta. Top with combined breadcrumbs, remaining parmesan and parsley.
6 Bake for 20 minutes or until crumbs are golden and mixture heated through.