- 1. Pre heat your oven to 250 degrees.
2. Place a medium sized saucepan over a medium heat. Add the butter and olive oil and once they’re warm throw in the diced leek. Sweat the leek down, making sure you don’t colour, for 10 minutes or until soft.
3. Cut the cauliflower away from the core and cut into small florets about the size of a 20cm piece. Place two thirds of the florets onto a roasting tray, drizzle with a good amount of olive oil and season with salt and pepper. Place the tray into the preheated oven at 250 degrees and roast for 10 minutes. The cauliflower should be nice and caramelised and slightly charred when it’s done. Separate 6 or so of the smaller florets and set aside for the crumb on top.
4. Once the cauliflower is cooked, change the oven setting to grill and reduce to 180 degrees.
5. While the cauliflower is in the oven, finely slice up the core of the cauliflower and the left over florets and add it to the softened leek along with the garlic, thyme leaves and milk. Bring the mixture to a simmer and let tick away for 20 minutes or until the cauliflower has softened. Stir in the anchovy fillets and then transfer the mixture to a blender and puree until smooth.
6. Return the puree back to the saucepan and place over a low heat. Add the gruyere, smoked cheddar and stir until they’ve melted through the mixture. Season with salt, pepper and lemon juice.
7. Next pour the cauliflower and cheese puree over cauliflower florets and macaroni and stir through the chopped parsley. Transfer to a baking dish, scatter over ingredients for crumb and place under the grill until the crumb on top is golden brown.
In Tuesday night's episode, MasterChef contestants were asked by guest star Massimo Butturato to produce their own version of the classic mac and cheese dish.
The challenge saw the staple dish come in all forms, including a Spanish mac and cheese, Buldak mac and cheese, one with a strawberry balsamic glaze, and also a blackberry jam mac and cheese.