Loaded veg mac ‘n’ cheese

SERVES 4 PREP AND COOK TIME 45 MINUTES

375g cauliflower, trimmed, cut into large florets

1 tablespoon extra virgin olive oil 250g macaroni pasta

1 cup (240g) light sour cream

1¼ cups (310ml) buttermilk

½ teaspoon ground nutmeg

1 cup (120g) frozen peas

120g baby spinach leaves 2 teaspoons finely grated lemon rind 2½ cups (250g) coarsely grated vegetarian cheddar

¼ cup (60g) finely grated parmesan cheese

½ cup (35g) panko (Japanese) breadcrumbs

1 tablespoon fresh thyme leaves

1 Preheat oven to 240°C (220°C fan-forced). Oil four shallow 2¼ cup (560ml) ovenproof dishes.

2 Place cauliflower on a large oven tray, drizzle with oil and season; toss to coat well. Roast for 15 minutes or until almost tender and browned. Reduce oven temperature to 220°C (200°C fan-forced).

3 Meanwhile, cook pasta in a large saucepan of salted boiling water for 2 minutes less than packet directions until a bit firm. (The pasta will be perfectly cooked after baking.)

4 Heat sour cream and buttermilk in a large heavy-based saucepan over low heat. Stir in nutmeg, peas, spinach, half the rind and three-quarters of the combined cheeses; stir until well combined. Season.

5 Place remaining combined cheeses in a small bowl with breadcrumbs, thyme and remaining rind; mix well.

6 Stir pasta into hot cheese sauce; spoon evenly into dishes. Press cauliflower pieces into pasta mixture. Sprinkle evenly with breadcrumb mixture.

7 Bake for 20 minutes or until crumbs are browned and mixture is heated through.

Suitable to freeze. Not suitable to microwave.