The Australian Women’s Weekly Food Magazine - - In Season -

750g cauliflower, trimmed,

cut into large flo­rets 1½ ta­ble­spoons extra vir­gin olive oil 300g caserecci or other short

tubu­lar pasta

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

flat-leaf pars­ley

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.

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