Cauliflower mac’n’cheese

1.Preheat oven to 240°C/475°F. Grease four 2-cup (500ml) ovenproof dishes.

2.Place cauliflower on a large oven tray, drizzle with oil and season; toss well to combine. Roast 15 minutes or until almost tender and browned. Reduce oven to 200°C/400°F.

3.Meanwhile, cook pasta in a large saucepan of boiling salted water 6 minutes (or 2 minutes less than directed on the packet); drain. Return pasta to pan.

4.Meanwhile, melt butter in a medium saucepan over medium heat, add flour; cook, stirring until mixture bubbles and thickens. Gradually whisk in milk until smooth; cook, whisking, until mixture boils and thickens. Remove from heat; stir in mustard, cheddar, two-thirds of the parmesan and the prosciutto until cheeses melt. Add cheese sauce to pasta in pan; toss to combine.

5.Spoon pasta mixture into ovenproof dishes, press cauliflower pieces into pasta. Top with combined breadcrumbs and remaining parmesan.

6.Bake for 20 minutes or until crumbs are golden and mixture is heated through.