LOADED VEG MAC ’N’ CHEESE
SERVES 4 PREP + COOK 45 MINS
375g cauliflower, cut into large florets
1 tbsp olive oil
250g macaroni pasta
1 cup (240g) light sour cream
1¼ cups (310ml) buttermilk
½ tsp ground nutmeg
1 cup (120g) frozen peas
2 tsp finely grated lemon rind
120g baby spinach leaves
2½ cups (250g) coarsely grated cheddar or pizza cheese
¼ cup (60g) finely grated parmesan
½ cup (35g) panko crumbs
1 tbsp fresh thyme leaves, plus extra to serve
1 Preheat oven to 240°C/220°C fan. Oil four 2¼-cup (560ml) ovenproof dishes.
2 Place cauliflower on a large oven tray. Drizzle with oil and season. Toss to coat well. Roast 15 mins or until almost tender and browned. Reduce oven to 220°C/200°C fan.
3 Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions until tender (see tip). Drain.
4 Heat sour cream and buttermilk in a large heavybased saucepan over low heat. Stir in nutmeg, peas, half the rind, spinach and three-quarters of the combined cheeses. Stir until well combined. Season.
5 Add remaining combined cheeses and remaining rind to breadcrumbs and thyme in a small bowl. Stir to combine.
6 Stir pasta into hot cheese sauce. Spoon evenly into dishes. Press cauliflower pieces into pasta mixture. Sprinkle evenly with breadcrumb mixture.
7 Bake 20 mins or until crumbs are browned and mixture is heated through. Serve topped with extra thyme.