Cauliflower mac and cheese | Recipe Cart | Recipe Cart

Ingredients

• 300 gm dried macaroni
• 400 gm cauliflower (about 1/3 cauliflower), cut into small florets
• 250 ml (1 cup) pouring cream
• 140 gm firm ricotta
• 100 gm coarsely grated cheddar, plus extra for scattering
• 100 gm finely grated parmesan
• 2 tbsp each coarsely chopped thyme and flat-leaf parsley
• 30 gm butter, coarsely chopped
• 1 tbsp olive oil
• 150 gm coarse fresh rye breadcrumbs
• ½ garlic clove, finely chopped
• 2 tsp thyme
• Finely grated rind of 1 lemon