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Cauliflower mac and cheese with hazelnuts

Lisa Featherby & Alice Storey
  • 0 minutes
  • Serves 4

INGREDIENTS

400 g

Cauliflower

1 1/2 tbsp

Thyme

1 tbsp

Dijon mustard

200 g

Macaroni, dried

50 g

Plain flour

1 tbsp

Olive oil

20 g

Hazelnuts

40 g

Sourdough breadcrumbs, coarse day-old

50 g

Butter

120 g

Cheddar, aged

500 milliliters

Milk