INGREDIENTS: SERVES 4
1 small cauliflower (roughly 500g-600g) – trimmed and cut into florets
265g macaroni pasta
1 tsp dijon mustard
25g panko breadcrumbs (or make your own breadcrumbs)
Preheat the oven to 200c.
Remove the base and outer leaves from the cauliflower, then break into florets and wash – you could save the leaves and roast them with a little oil and salt and pepper for a crunchy side or topping!
Place the florets into a pan of boiling water and boil for roughly 8 minutes or until soft.
Drain the cauliflower and blend.
Cook the macaroni pasta in a saucepan of boiling water, as per pack instructions.
Meanwhile, make your sauce.
Add the butter to a saucepan, melt, then add the flour to form a roux, stir continuously for about 2 minute to cook out the flour.
Add milk – a little at a time – keep stirring or whisking continuously between each pour – stir out any lumps before adding more milk.
Continue adding the milk little by little until all the milk is incorporated and the sauce is thick and glossy.
Take off the heat and stir in the mustard and around ⅔ of the cheese (115g), reserving the rest for the top.
Add the cauliflower puree to the sauce and combine – if the sauce seems too thick, add a little more milk or touch of veg stock.
Add the sauce to the drained pasta and mix well.
Pour into a large baking dish and top with the remaining cheese and panko breadcrumbs.
Bake in the oven for around 20 minutes, until the top is crisp and golden.