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Cauliflower mac and cheese

This is a rich dish perfect for wintry nights. For a fresh element, add a simply dressed bitter-leaf salad.

You'll need

300 gm dried macaroni 400 gm cauliflower (about 1/3 cauliflower), cut into small florets 250 ml (1 cup) pouring cream 140 gm firm ricotta 100 gm coarsely grated cheddar, plus extra for scattering 100 gm finely grated parmesan 2 tbsp each coarsely chopped thyme and flat-leaf parsley   Crunchy rye crumbs 30 gm butter, coarsely chopped 1 tbsp olive oil 150 gm coarse fresh rye breadcrumbs ½ garlic clove, finely chopped 2 tsp thyme Finely grated rind of 1 lemon


  • 01
  • Preheat oven to 180C. Cook pasta in a large saucepan of boiling salted water until al dente, adding cauliflower in the last 3 minutes of cooking (6-8 minutes). Drain and return both to pan. Add cream, then cheeses and herbs, season generously to taste and mix well. Spread in a 3-litre baking dish, scatter with extra cheddar and bake until golden and bubbling (10-15 minutes).
  • 02
  • For crunchy rye crumbs, melt butter and oil in a frying pan over medium-high heat until foaming, add crumbs and stir occasionally until crisp and golden brown (4-5 minutes). Add garlic, thyme and lemon rind and stir until fragrant (1 minute). Remove from heat and season to taste. Scatter over hot macaroni and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jun 2015

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