Cauliflower Mac and Cheese

You can use all sorts of cheese in this recipe. We like using vintage cheddar for a more intense flavor, but you could use regular cheddar, gruyere, or a combination of all the odds and ends in the fridge.

If you want to add a variety of vegetables to this recipe you can reduce the cauliflower to 500 grams and add 1 cup of frozen peas or corn. Cook them with the pasta, at the same time as the cauliflower.

If you don't have panko breadcrumbs, this recipe also works with regular breadcrumbs or homemade breadcrumbs if you have them. The fresh thyme can be replaced with fresh rosemary, or you can try dried thyme or oregano - just reduce the amount to 2 teaspoons if using dried herbs.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through. If reheating in the oven, cover with foil to prevent the top from burning, then uncover for a few minutes to crisp up the topping. Perfect for lunches!

Yes, you can! Prepare the dish according to the recipe up to Step 4. Once assembled, tightly cover the dish with cling wrap and then wrap it in aluminum foil to protect it from freezer burn. Place the wrapped dish in the freezer, where it can be stored for up to 2-3 months. When you’re ready to bake, transfer the dish to the refrigerator to thaw overnight. Once thawed, remove the cling wrap and foil, and bake covered for 20 minutes, then uncovered for another 20 minutes. Keep in mind that the baking time may vary, so continue baking until heated through and the top is golden and crunchy.