cauliflower mac and cheese
- 250g macaroni
- 700g cauliflower, leaves trimmed and cut into small florets
- 1¼ cups (310ml) milk
- 1 cup (250ml) single (pouring) cream
- 2 cups (240g) grated cheddar
- 2 cups (160g) finely grated parmesan
- sea salt and cracked black pepper
- 3 cups (210g) chunky fresh sourdough breadcrumbs
- 1 clove garlic, crushed
- 2 tablespoons rosemary leaves, chopped
- 50g unsalted butter, melted
- Preheat oven to 200ºC (400ºF). Cook the pasta in a large saucepan of salted boiling water for 8 minutes.
- Add the cauliflower and cook for a further 2 minutes or until tender. Drain and return to the saucepan with the milk, cream, cheddar, parmesan, salt and pepper. Reduce the heat to low and cook, stirring to coat.
- Divide the macaroni mixture between 2 x 1.5-litre-capacity ovenproof dishes. Mix to combine the breadcrumbs, garlic, rosemary and butter and divide between the dishes. Bake for 15–20 minutes or until golden and crunchy. Serves 4
Photography: Ben Dearnley
© DONNA HAY GROUP
