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  • Olive Magazine

    COOK everyday

    Feb 21, 2020 5 minutes
    Recipes JANINE RATCLIFFE
    Photographs MIKE ENGLISH

    Olive’s food director, Janine Ratcliffe, lift your appetite with these quick and easy ideas

    Cauliflower mac ’n’ cheese

    50 MINUTES | SERVES 4 | EASY

    butter 30g, plus extra for the dish
    plain flour 50g
    milk 700ml
    garlic 1 clove, halved
    dijon mustard 1 tsp
    mature cheddar 150g, grated
    gruyère 100g, grated
    ground white pepper cauliflower 1, cut into 8 wedges
    macaroni 125g
    grana padano or parmesan 25g, grated

    • Melt the butter in a pan then stir in the flour. Cook, stirring, for 3 minutes then gradually whisk in the milk to give a smooth sauce. Add the garlic, simmer for 4 minutes, then fish out. Add the mustard, cheddar and gruyère, and stir until melted. Season with salt and white pepper.

    • Heat the oven to 220C/fan 200C/gas 7. Cook the cauliflower wedges in a large pan

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