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  • The Australian Women's Weekly

    Vibrant vegie bakes

    May 20, 2020 4 minutes
    PHOTOGRAPHY by JAMES MOFFATT STYLING by OLIVIA BLACKMORE AND KATE BROWN

    Loaded veg mac ‘n’ cheese

    SERVES 4 PREP AND COOK TIME 45 MINUTES

    375g cauliflower, trimmed, cut into large florets
    1 tablespoon extra virgin olive oil
    250g macaroni pasta
    1 cup (240g) light sour cream
    1¼ cups (310ml) buttermilk
    ½ teaspoon ground nutmeg
    1 cup (120g) frozen peas
    120g baby spinach leaves
    2 teaspoons finely grated lemon rind
    2½ cups (250g) coarsely grated vegetarian cheddar
    ¼ cup (60g) finely grated parmesan cheese
    ½ cup (35g) panko (Japanese) breadcrumbs
    1 tablespoon fresh thyme leaves

    1 Preheat oven to 240°C (220°C fan-forced). Oil four shallow 2¼ cup (560ml) ovenproof dishes.

    Place cauliflower on a large oven tray, drizzle with oil and season; toss to coat well. Roast for 15 minutes or until

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