Name: Cauliflower mac ’n’ cheese
Total time: 50 min
Yield: Serves 4
Ingredients: 30g, plus extra for the dish butter; 50g plain flour; 700ml milk; 1 clove, halved garlic; 1 tsp Dijon mustard; 150g, grated mature cheddar; 100g, grated gruyère; ground white pepper; 1, cut into 8 wedges cauliflower; 125g macaroni; 25g, grated grana padano or parmesan

30g, plus extra for the dish butter
50g plain flour
700ml milk
1 clove, halved garlic
1 tsp Dijon mustard
150g, grated mature cheddar
100g, grated gruyère
ground white pepper
1, cut into 8 wedges cauliflower
125g macaroni
25g, grated grana padano or parmesan

Method

step 1
Melt the butter in a pan then stir in the flour. Cook, stirring, for 3 minutes then gradually whisk in the milk to give a smooth sauce. Add the garlic, simmer for 4 minutes, then fish out. Add the mustard, cheddar and gruyère, and stir until melted. Season with salt and white pepper.
step 2
Heat the oven to 220C/fan 200C/gas 7. Cook the cauliflower wedges in a large pan of boiling salted water until just tender. Scoop out with a slotted spoon and drain really well.
step 3
Cook the macaroni in the same water following pack instructions. Drain, then rinse under cold water and drain again really well. Carefully mix the macaroni and cauliflower with the sauce and tip into a buttered 20cm x 30cm ovenproof dish.
step 4
Scatter over the grana padano or parmesan and bake for 20-25 minutes or until golden and bubbling. Leave to sit for 5 minutes before serving.