Cauliflower Mac and Cheese

• cauliflower↗1

  (about 800g/1lb 12oz), cut into small florets

• olive oil↗1 tbsp tbsp
• small pack of thyme½

  leaves gathered

• macaroni↗300g g
• butter↗50g g
• plain flour↗50g g
• mustard powder2 tsp tsp
• semi-skimmed milk↗700ml ml
• cheddar↗140g g

  grated

• parmesan↗50g g

  (or vegetarian alternative), finely grated

• macadamia nuts↗50g g

  coarsely chopped

Step-by-step instructions

1. 1

   Preheat the oven to 190°C/170°C convection/gas 5. Toss the cauliflower with oil and half the thyme, spread it on a large non‑stick baking tray. Roast for 20 minutes until tender and golden‑brown. Meanwhile, bring a large pot of salted water to a boil and cook the macaroni according to the package instructions. Drain.

2. 2

   Melt the butter in a medium saucepan, add the flour and mustard, cook for 2 minutes. Remove from heat and gradually whisk in the milk and the remaining thyme. Return to the heat and cook 4‑5 minutes, constantly whisking until the sauce thickens and becomes smooth. Remove from heat for another 2 minutes, then stir in the cheddar and half the parmesan.

3. 3

   If the macaroni clumps, splash it with a little hot water, drain and add to the sauce together with the cauliflower. If the sauce is a bit too thick, add a little more milk. Transfer to a large shallow baking dish, sprinkle with the remaining parmesan and top with the macadamia nuts. Bake for 20 minutes until the dish is set and starts to bubble around the edges.