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.