Photo: Jennifer Soo
- 1 1/2 cups dried macaroni
- 1/4 head cauliflower, cut into chunks
- 3 tbsp olive oil
- 2 cloves garlic, finely sliced
- 6 slices prosciutto, sliced
- a few sprigs thyme, leaves only
- 1 cup crème fraîche
- 1 cup grated cheddar
- 1/4 cup grated parmesan
- sea salt
- buttered crusty baguette
Heat the grill in your oven.Bring a saucepan of salted water to the boil and add macaroni, cauliflower and 2 tbsp olive oil. Cook for 8-10 minutes until macaroni is al dente. Drain well, but reserve ¼ cup cooking water.
Meanwhile, heat an ovenproof dish over medium heat and add remaining oil, garlic and prosciutto, then cook gently for a couple of minutes. Add drained macaroni and cauliflower, mix through with thyme, crème fraîche and half the cheddar. Loosen mix by adding reserved cooking water. Sprinkle over remaining cheddar, parmesan and finish with a sprinkle of salt.
Place in oven on top shelf and grill until golden brown. Serve with buttered crusty baguette.
- Main Ingredients - Cauliflower, Cheese