Name: Roasted cauliflower mac and cheese with walnut Parmesan crumble
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 60 g butter; 50 g flour all-purpose; 750 ml milk; 1 tsp Dijon mustard; 1/2 tsp salt; 1 1/2 cup mature cheddar cheese grated; 1 cauliflower florets; salt and freshly ground black pepper to taste; 2 cup breadcrumbs day old ciabatta; 3 butter melted; 1/4 cup walnuts chopped; 1/2 cup parmesan cheese finely grated; fresh thyme; sea salt and freshly ground black pepper; 350 g pasta macaroni, cooked

Recipe Disclaimer

Tap for method

Ingredients (15)

Cheese sauce:

60 g	butter
50 g	flour — all-purpose
750 ml	milk
1 tsp	Dijon mustard
1/2 tsp	salt
1 1/2 cup	mature cheddar cheese — grated

ROASTED CAULIFOWER:

1	cauliflower — florets
	salt and freshly ground black pepper — to taste

PARMESAN AND WALNUT CRUMBLE:

2 cup	breadcrumbs — day old ciabatta
3	butter — melted
1/4 cup	walnuts — chopped
1/2 cup	parmesan cheese — finely grated
	fresh thyme
	sea salt and freshly ground black pepper
350 g	pasta — macaroni, cooked

Tap for ingredients

Method:

Preheat the oven to 180º C.

Start with the cheese sauce. Melt the butter in a saucepan. Add the flour and whisk into the foaming butter until combined. The roux will be quite firm at this point. Add the milk in stages, whisking all the while. Once the milk is absorbed, repeat the process several times until you have used all the milk. This method ensures a lump-free consistency and eliminates a ‘raw’ flour taste. Stir through the Dijon mustard and season with salt. Add the cheese to the white sauce and stir until melted.

Spread the cauliflower florets onto a roasting tray, drizzle with olive oil and season. Toss to coat and roast for about 20 minutes.

For the crumb topping, mix all the ingredients together in a bowl. Rub through by hand to ensure the breadcrumbs are well coated.

Turn the oven up to 200º C. To assemble the Mac and Cheese, pour the cheese sauce over the cooked macaroni. Add the cauliflower and fold through. Transfer to a baking sheet and spread the parmesan crumbs on top. Don’t press down as you want the crumble to be light and chunky. Bake for about 15 minutes until golden and eat.

Recipe reprinted with permission of Bibby’s Kitchen@36.

ALSO TRY:

Cauliflower crust pizza with mushrooms and feta

Whole roasted cauliflower with ricotta and chorizo crumbs

Garlic buttered cauliflower mash

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.