Cauliflower mac'n'cheese

This comforting recipe truly highlights why cauliflower and cheese are a match made in heaven. Combined with prosciutto, mustard, parsley and lashings of cheddar and parmesan, this recipe is a winter winner

  • 45 mins cooking
  • Serves 4
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Cauliflower mac 'n' cheese
  • 750 gram cauliflower, trimmed, cut into large florets
  • 1 1/2 tablespoon extra virgin olive oil
  • 300 gram casserecci or other short tubular pasta
  • 100 gram butter, chopped
  • 1/2 cup (75g) plain flour
  • 3 1/4 cup (810ml) hot milk
  • 2 tablespoon wholegrain mustard
  • 1/2 cup (60g) coarsely grated cheddar
  • 3/4 cup (60g) finely grated parmesan
  • 6 slice (90g) prosciutto, chopped
  • 2 tablespoon panko breadcrumbs
  • 2 tablespoon fresh flat-leaf parsley


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.


Cooking the pasta in boiling water for 2 minutes less than recommended on the packet directions means that it will still be quite firm. The pasta will be perfectly cooked once it has spent time in the oven.