INGREDIENTS
400 g
Cauliflower
1/2
Garlic clove
1
Lemon, rind of
2 tsp
Thyme
2 tbsp
Thyme and flat-leaf parsley
300 g
Macaroni, dried
1 tbsp
Olive oil
150 g
Rye breadcrumbs, coarse fresh
30 g
Butter
100 g
Cheddar
100 g
Parmesan
250 milliliters
Pouring cream
140 g
Ricotta, firm