Celebrity chef

Angela Boggiano

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 4

Cauliflower and macaroni cheese recipe

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Takes 20 minutes to make and 20-25 minutes to bake

200g dried macaroni
300g cauliflower, broken into florets
50g butter
50g plain flour
600ml milk
50g mature vegetarian Cheddar
or Lancashire cheese, grated
1 tbsp Dijon mustard
25g vegetarian Parmesan, grated
Bunch of spring onions, finely sliced
6 large ripe tomatoes, thickly sliced
75g fresh breadcrumbs
Leaves from 2 fresh thyme sprigs, plus extra sprigs, to garnish
2 tbsp extra-virgin olive oil

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1. Preheat the oven to 200°C/fan180°C/ gas 6. Cook the pasta in boiling water for 3 minutes, then add the cauliflower and cook for a further 3 minutes. Drain and return to the pan.
2. Melt the butter in a medium pan. Beat in the flour until a smooth paste. Remove from the heat and gradually beat in the milk until smooth. Return to the heat and bring to a simmer, stirring, until thick enough to coat the back of a wooden spoon.
3. Stir the Cheddar, mustard and half of the Parmesan into the sauce and season well. Pour over the macaroni and cauliflower and fold in the onions. Spoon into a 2-litre ovenproof dish and arrange the tomatoes over the top.
4. Mix the breadcrumbs with the thyme and remaining Parmesan. Sprinkle over the top and drizzle with the extra-virgin olive oil. Bake for 20-25 minutes, until the top is golden and crusty and the filling is bubbling. Stand for 5 minutes before serving.

Nutritional info

Per serving: 665kcals, 30.6g fat (15.5g saturated), 24.3g protein, 77.1g carbs, 15.8g sugar, 1.4g salt

Wine Recommendation

Open a flavour-packed, unoaked white – a South African Chenin Blanc is a great choice.

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