CAULIFLOWER MAC ’N’ CHEESE

SERVES 4

INGREDIENTS

750g cauliflower, trimmed, cut into large florets

1½ Tbsp extra virgin olive oil

300g caserecci or other short tubular pasta

100g butter, chopped

½ cup plain flour

3¼ cups hot milk

2 Tbsp wholegrain mustard

½ cup coarsely grated cheddar

¾ cup finely grated parmesan

6 slices prosciutto, chopped

2 Tbsp panko crumbs

2 Tbsp finely chopped flat-leaf parsley

1 Preheat oven to 240°C. Grease four small (2-cup capacity) 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. Remove from oven and turn oven down to 200°C.

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 then return pasta to pan.

4 Melt butter in a medium saucepan over medium heat, add flour and cook, stirring until mixture bubbles and thickens. Gradually whisk in milk until smooth then continue whisking until mixture boils and thickens. Remove from heat and stir in mustard, cheddar, two-thirds of the parmesan and the prosciutto until cheeses melt. Add cheese sauce to pasta in pan and toss to combine.

5 Spoon mixture into ovenproof dishes and press cauliflower florets into the pasta. Top with combined panko crumbs, remaining parmesan and parsley.

6 Bake for 20 minutes or until crumbs are golden and mixture is heated through.