- 1 cauliflower (about 800g/1lb 12oz), cut into small florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ small pack thyme, leaves picked
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 300g macaroni
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g plain flour
- 2 tsp mustard powder
- 700ml semi-skimmed milk
- 140g cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 50g Parmesan (or vegetarian alternative), finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 50g macadamia nuts, roughly chopped
Heat oven to 190C/170C fan/gas 5. Toss the cauliflower with the oil and half the thyme, and spread out on a large non-stick baking tray. Roast for 20 mins until softened and golden brown. Meanwhile, bring a large pan of salted water to the boil and cook the macaroni following pack instructions. Drain.
Melt the butter in a medium saucepan, stir in the flour and mustard, and cook for 2 mins. Remove from the heat and gradually whisk in the milk and remaining thyme. Return to the heat and cook for 4-5 mins, whisking all the time, until you have a thick, smooth sauce. Remove from the heat for 2 mins, then stir in the cheddar and half the Parmesan.
If the macaroni is sticking together, pour a little boiling water over it, then drain and add to the sauce with the cauliflower. If the sauce is a bit thick, add a splash more milk. Tip into a large, shallow baking dish, sprinkle over the remaining Parmesan and top with the macadamias. Bake for 20 mins until cooked through and bubbling at the edges.