Name: Cauliflower mac and cheese with hazelnuts
Yield: 4
Ingredients: 50 gm butter, coarsely chopped; 50 gm plain flour (1/3 cup); 500 ml milk, warmed (2 cups); 120 gm coarsely grated aged cheddar, plus extra for scattering; 1½ tbsp coarsely chopped thyme; 1 tbsp Dijon mustard; 200 gm dried macaroni; 400 gm cauliflower (about 1/3 cauliflower), cut into florets; 40 gm coarse day-old sourdough breadcrumbs; 20 gm hazelnuts, coarsely chopped; 1 tbsp olive oil; To serve: bitter green leaf salad

This comforting dish is best served with a crisp bitter green salad with a tart dressing to cut through the richness.

Ingredients

50 gm butter, coarsely chopped

50 gm plain flour (1/3 cup)

500 ml milk, warmed (2 cups)

120 gm coarsely grated aged cheddar, plus extra for scattering

1½ tbsp coarsely chopped thyme

1 tbsp Dijon mustard

200 gm dried macaroni

400 gm cauliflower (about 1/3 cauliflower), cut into florets

40 gm coarse day-old sourdough breadcrumbs

20 gm hazelnuts, coarsely chopped

1 tbsp olive oil

To serve: bitter green leaf salad

Method

Main

1.Preheat grill to high heat. Melt butter in a saucepan over medium heat, add flour and stir until sandy-coloured (2-4 minutes). Gradually whisk in milk and stir until mixture is thick and comes to the boil (2-4 minutes). Stir in cheese, 1 tbsp thyme and mustard, season to taste and keep warm.

2.Meanwhile, cook macaroni in a large saucepan of boiling salted water until al dente (5-6 minutes), adding cauliflower after 2 minutes. Drain and return cauliflower and macaroni to pan, stir in cheese sauce, season to taste, pour into a large baking dish, scatter with remaining cheese.

3.Combine breadcrumbs, hazelnuts, oil and remaining thyme in a bowl, scatter over cauliflower mixture and grill until golden (3-4 minutes). Serve hot with a bitter green leaf salad.

Styling by Lisa Featherby

Styling by Alice Storey

Styling by Vanessa Austin