Cauliflower Mac’n’ Cheese 4. 5. 6.
SERVES 4 PREPARATION & COOKING 45 MINUTES
750g cauliflower, trimmed,
cut into large florets 1½ tablespoons olive oil 300g short tubular pasta 100g butter, coarsely
chopped ½ cup plain flour 3¼ cups hot milk 2 tablespoons wholegrain
mustard ½ cup coarsely grated
cheddar ¾ cup finely grated vegetarian parmesanstyle cheese 2 tablespoons panko
breadcrumbs
Preheat oven to 240°C. Grease four 2-cup ovenproof dishes.
Place cauliflower on an oven tray and drizzle with oil. Season and toss well to combine. Roast for 15 minutes until almost tender and browned. Reduce oven to 200°C.
Cook pasta in a large
saucepan of boiling, salted water for 6 minutes. Drain and return pasta to pan.
Melt butter in a medium saucepan over medium heat, then 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, then stir in mustard, cheddar and two-thirds of the parmesan until cheeses melt. Add cheese sauce to pasta in pan and toss to combine.
Spoon pasta mixture into ovenproof dishes, then press cauliflower pieces into pasta. Top with combined breadcrumbs and remaining parmesan.
Bake for 20 minutes until crumbs are golden and mixture is heated through.