Bacon Cauliflower Mac ‘N’ Cheese

Place cauliflower, oil and paprika in a large bowl. Toss to combine. Season with salt and pepper.

Pull out pan and basket from a 7-litre air fryer. Place cauliflower in basket. Slide pan and basket back into air fryer. Set temperature to 180C. Set timer and cook for 10 minutes.

Toss cauliflower in basket. Place bacon in a single layer over cauliflower. Set timer and cook 10 minutes until bacon is crisp and cauliflower is tender. Remove bacon. Using kitchen scissors, cut bacon into 3cm pieces. Transfer cauliflower and bacon to a large bowl. Clean air fryer pan and basket.

Meanwhile, cook macaroni in a large saucepan of boiling water for about 6 minutes until tender. Drain.

Process ricotta, 1 cup cheese, milk and mustard in a food processor until smooth. Season. Stir in three-quarters of chives.

Add cheese mixture to cauliflower with cooked macaroni. Stir to combine. Transfer to a round ovenproof dish (6-cup capacity). Sprinkle over remaining cheese. Place dish in basket. Set temperature to 190C. Set timer and cook for 10 minutes until golden brown.

Serve with remaining chives and salad leaves.