Cauliflower Mac 'N' Cheese

Ingredients

• 200 g dried macaroni pasta
• ½ medium (400 - 500 g) cauliflower, cut into small florets
• ⅓ cup olive oil
• 1½ tbsp. fresh thyme leaves, chopped
• 4 garlic cloves, crushed
• 2 tbsp. plain flour
• 2½ cups (625 ml) full-fat milk
• 1⅔ cups (150 g) Perfect Italiano™ 4 Cheese Melt
• Salt and pepper, to taste
• 2 cups fresh sourdough breadcrumbs (made from 5 x 1 cm slices, crusts removed)
• 1 tbsp. fresh rosemary, finely chopped
• Small thyme sprigs or leaves, to serve (optional)