Name: Cauliflower mac and cheese
Yield: 4 - 6
Ingredients: 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

Ingredients

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

Method

1.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).

2.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.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd