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Cauliflower mac and cheese with hazelnuts

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

You'll need

50 gm butter, coarsely chopped 50 gm (1/3 cup) plain flour 500 ml (2 cups) milk, warmed 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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2013

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